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08 February 2022 | Story Anthony Mthembu | Photo Charl Devenish
Dr Munita Dunn-Coetzee
“I would like for students to walk in here and feel comfortable; it doesn’t matter what you identify as – there is a space for you here,” says Dr Munita Dunn-Coetzee, the new Director of Student Counselling and Development.

Dr Munita Dunn-Coetzee has joined the University of the Free State as the new Director of Student Counselling and Development. This is after an eleven-year stay at Stellenbosch University as the Deputy Director of the Centre for Student Structures and Communities, and later as the Director of the Centre for Student Counselling and Development.

Dr Dunn-Coetzee’s role at the UFS

As leader of the department, Dr Dunn-Coetzee sees her role as one in which she is responsible for moving her team forward. “My role is to really look at what the team needs. This is from infrastructure right through to their own personal development, and to making sure that they have what they need to get their jobs done,” she stated. In addition, Dr Dunn-Coetzee’s responsibilities include, “looking at our strategic intent, aligning with what the university wants, being relevant in terms of our service delivery, and connecting enough with the students”. In fact, one of the things she is excited about is learning from the students at the University of the Free State. “The big thing for me is to make contact with students and to engage with them about what is going on at ground level; the one thing I don’t want to be is someone who sits in the office, sends emails, and think I know what’s going on,” she explained.

A commitment to the mental health of UFS students

Although her two predecessors were internal appointments, Dr Dunn-Coetzee argues that being an external appointment allows her to have a fresh perspective. As such, one of her main priorities for the year is looking at student leaders, day residences, residences on campus, and residential heads, and analysing whether they are empowered enough to have conversations about mental-health issues with students. “The one thing that concerns me is that we have been online for two years, and now that we are telling students to come back to campus, it might evoke a level of anxiety in some students,” she explained. Therefore, ensuring that the department is student-centred in everything it does is very important to Dr Dunn-Coetzee. This varies from the way in which students are dealt with, how emails are responded to, and how students are treated when they walk into the Kovsie Health Building.

A long-term vision for the department and the university

Even though she has not been at the University of the Free State for very long, Dr Dunn-Coetzee has some long-term goals that are bound to positively impact both the students and the staff in her department. “I would like to have a research focus within our department; it is very easy to say that we are doing good work and that we have an impact on our students, but we need to have something that proves it,” she said. Therefore, an evidence-based approach is one of the directions she would like to pursue in her department. In addition, Dr Dunn-Coetzee argues that there is a need for a space in which intern psychologists can be trained. “It keeps your current staff on their toes, and it helps you to really play a role in developing psychologists in South Africa,” she expressed. Therefore, opening this space for young psychologists is something she hopes to make a reality in her time at the university. Furthermore, developing her staff and ensuring that they grow their skill set is an important goal she would like to achieve. “My focus is not to have people work here for thirty years; I need to empower them so that they can develop as much as they can. Of course, I love having them here, but in the event that they want to work somewhere else I need to make sure that they are skilled,” she said. Lastly, a goal she is adamant to achieve is to ensure that the service delivery by Student Counselling and Development is of a high standard on all three campuses.

As such, Dr Dunn-Coetzee would like to be viewed by the student community as accessible and approachable. “I would like for students to walk in here and feel comfortable; it doesn’t matter what you identify as – there is a space for you here,” she said.

News Archive

From wheat protein to perfect pizza
2017-09-26

Description: Phd Read more Tags: Barend Wentzel, Department of Plant Sciences, plant breeding, proteins, Agricultural Research Council 

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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