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Prof Mogomme Masoga appointed as Dean: Faculty of the Humanities at the UFS

13 December 2022 | Story Lacea Loader | Photo Supplied

The Council of the University of the Free State (UFS) approved the appointment of Prof Mogomme Masoga as Dean of the Faculty of the Humanities for a five-year term during its quarterly meeting on 25 November 2022.

He is currently the Dean of the Faculty of Humanities and Social Sciences at the University of Zululand.

“Prof Masoga has extensive and an impressive national and international research standing, established networks and partnerships, and substantive management experience. He is a visionary leader and a renowned scholar and will be able to lead and manage the faculty at academic, research, engaged scholarship, and community-service level,” says Prof Francis Petersen, UFS Rector and Vice-Chancellor.

Prof Masoga holds a PhD in Philosophy from the University of the Free State. He began his academic career with a Bachelor of Arts from the University of KwaZulu-Natal, where he proceeded to complete two honours and a master’s degree. He received a second Master of Arts in Musicology from the University of South Africa.

Prof Masoga has an excellent record of research publication within the broad niche area of Oral History, Africanism, and Indigenous Knowledge System Studies. He has developed a well-grounded sense of autonomy and involvement, as he has been able to establish a number of research projects and has produced single and co-authored articles. He was able to synergise and sustain his research niche on Africanism and Indigenous Knowledge Studies, which has informed his research over the years.

He has maintained a coherent research trajectory as a recognised NRF-rated scholar in Indigenous Knowledge System Studies. Prof Masoga’s participation in international collaborative projects has had a positive impact on his scholarly growth, as well as on other colleagues and departments in his faculty at the University of Zululand.

“Prof Masoga will be able to sustain his existing networks and build new ones that will support research and postgraduate studies at the UFS. This will be particularly valuable in support of the university’s Vision 130, which expresses the institution’s strategic intent to position itself in the period leading up to 2034 when the university will be 130 years old. Vision 130 furthermore exemplifies our commitment to be acknowledged by our peers and society as a top-tier university in South Africa, ranked among the best in the world,” says Prof Petersen.

Prof Masoga will assume duty on 1 March 2023.

News Archive

Good quality wheat essential for bread production

2016-11-29

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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