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The Inaugural Dream Walk Puts First-Years in High Spirits

25 February 2022 | Story Anthony Mthembu | Photo Victor Ramphore Mahlohla (baddapictures)

The inaugural dream walk at the University of the Free State took place on the Bloemfontein Campus on 19 February 2022. The dream walk, also referred to as ‘Leeto la ditoro’, will become an annual event where first-year students come together to express and celebrate their dreams and aspirations.

The event was well attended by Bloemfontein Campus first-year students, who believe that the event is a great way to set the tone for the rest of the year. The students first gathered at a station on campus, where they were issued with a faculty T-shirt, key chain, a dream card, and a mask. The official walk then began from the Visitor Centre Gate on the northwest side of the Bloemfontein Campus to the Main Building, where members of the senior leadership are based.

During the walk, first-year students had to write down their dreams and aspirations on the dream card, which they ultimately placed in a box at the Main Building. “I found it amazing to be able to put my dreams on paper; it makes them more realistic,” highlighted Marise Prinsloo, a first-year student from the Outeniqua residence. Although some of the aspirations were too personal for some first-year students to speak about, others’ aspirations varied from academic success, spiritual wellness, and mental and physical health. In fact, Malcolm Willemse, who is also a first-year student from Outeniqua, hopes to secure a number of leadership positions. “I have dreams of being in the first-year committee and of being in the sub-committees, and I managed to write these down,” he shared.

In addition, the atmosphere at the event was vibrant, as the students were excited to engage with one another. “It was amazing to walk with other residences such as Villa Bravado, Abraham Fischer, and Conlaurês, as they have great spirit,’’ expressed Willemse. The walk included songs from the various residences, and the first-year students were dancing and singing along. However, the fun did not end there. Once the students arrived at the Main Building, they were treated to a DJ who had them dancing and singing even more.

As the dream walk event will also take place on the Qwaqwa and South Campuses, the students on these campuses can expect to take part in a lot of singing, dancing, and other cultural activities. Precious Modiba, who is also a first-year student, argues that besides having a good time, one of the best things about the dream walk is the friends that one gets to make.

News Archive

From wheat protein to perfect pizza

2017-09-26

Barend Wentzel received his PhD at the Department
of Plant Sciences during the university’s
winter graduation ceremony.
He is pictured here with Prof Maryke Labuschagne,
professor in Plant Breeding at the UFS.
Photo: Charl Devenish

Barend Wentzel, an alumnus of the University of the Free State’s Department of Plant Sciences, is passionate about plant breeding.

He literally eats and lives wheat proteins. In 1989 he initiated a breeding programme on arum lilies. “This breeding programme is at an advanced stage,” he said. Besides reading, playing the piano and accordion, Barend, due to the nature of his research at the Agricultural Research Council, also experiments with different types of ciabatta recipes made from sour dough. “I usually make my own pizza on Saturday evenings,” he said.

He is working at the Agricultural Research Council – Small Grain (ARC-SG) at the Wheat Quality Laboratory where he established a Cereal Chemistry Laboratory.

Complexity of flour quality
He explains that the focus of his research is on wheat protein composition. “The research conducted for my PhD study explains the complexity of flour quality to a certain extent, and it further emphasises the influence of the environment and genetic composition on selected baking characteristics.

“Wheat protein can be divided into different types of protein fractions. These protein fractions contribute differently to dough properties and baking quality and the expression is affected by different components in the environment, including locality, rainfall and temperature.

“Protein content alone does, however, not explain the variation in baking quality parameters, such as mixing time, dough strength and extensibility, and loaf volume.

“Several methods can be applied to quantify the different protein fractions. I am using high-performance liquid-chromatography (HPLC). The procedure entails the separation of a wheat protein extract through a column with chromatographic packing material. The injected sample is pumped through the column (known as the stationary phase) with a solvent (known as the mobile phase). The specific procedure, size-exclusion high-performance liquid-chromatography (SE-HPLC), is also used by the university’s Department of Plant Breeding, as well as in several international Cereal Chemistry Laboratories,” said Barend.

Dough strength and to loaf volume
“One of the highlights from the study was the positive contribution of the albumin and globulin protein fractions to dough strength and to loaf volume. The findings were wheat cultivar specific and the growing environment influenced the expression. The contribution of these protein fractions was much larger than previously reported for South African wheat cultivars,” said Barend.
“Previous reports indicated that these protein fractions had a non-specific contribution to the gluten network during dough formation. The findings from this PhD justify further research on albumins and globulin proteins.”

The Cereal Chemistry Laboratory at ARC-SG is involved in postgraduate student training under Barend’s guidance. He serves as co-promoter for several MSc and PhD students. He is also a collaborator on an international project with the International Maize and Wheat Improvement Centre (CIMMYT) in Mexico. Barend is furthermore working on improving wheat quality for processing and health purposes as a member of the expert working group of the International Wheat Initiative.

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