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16 February 2022 | Story Leonie Bolleurs | Photo Supplied
Unique PhD Journeys
Prof Liezel Lues and her two doctoral students on graduation day. On the left is Dr Modeni Sibande, who is looking forward to ensuring that Public Administration and Management remains relevant to contemporary evolving issues in society. On the right is Dr Maréve Biljohn, who as a student has always shown commitment to do her best in every aspect of her PhD journey.

In nature, one often comes across cool and surreal phenomena. Experiencing rare happenings in the academia is an altogether different encounter. One that Prof Liezel Lues, Professor in the Department of Public Administration and Management at the University of the Free State (UFS), explains as winning the lottery.

Two of Prof Lues’ doctoral students – representing two different institutions – graduated in 2018. Four years later, on the exact same date, 1 March 2022, Drs Maréve Biljohn and Modeni Sibanda will take up their new positions, respectively as Head of the Department of Public Administration and Management at the UFS and Head of the Department of Public Administration at the University of Fort Hare.

 

Social innovation and service delivery

Dr Biljohn, currently Senior Lecturer in the department, did her thesis on the topic: Social innovation and service delivery by local government: a comparative perspective. With work experience in local government, Dr Biljohn had a good idea of the problems that underpin poor service delivery in this sphere of government.

Public participation in integrated development planning: a case study of Buffalo City Metropolitan Municipality, was the title of Dr Sibanda’s thesis. The study revealed how individuals and communities navigate forms of power and raise the critical consciousness of municipal residents, communities, and public officials.

According to Dr Sibanda, his study was motivated by the need to explore how public participation power dynamics influence Integrated Development Planning outcomes.

He believes by doing so, the complexity of how individuals and communities navigate forms of power in public participation platforms and spaces would be unravelled. Unravelling such public participation power dynamics, he says, would raise critical consciousness and address and challenge visible, hidden, and invisible forms of power on these public platforms and spaces. “Often public participation platforms and spaces neglect and ignore the capacity of such spaces to manage the pervasive, complex power dynamics among stakeholders in municipal strategic development planning processes. This focus to my PhD therefore sought to fill that knowledge gap,” adds Dr Sibanda.

Prof Lues says the value link to their research is buoyed in the South African Local Government. “They have both established a niche area that addresses the challenges South African municipalities face,” she adds.


“There is no doubt that they are suitable for the position of head of department at this point.”


Achieving a coveted status in their careers

On experiencing this unique journey, Prof Lues says: “Of all the relations, a relation between a promoter and a student is the most inspiring and admirable one. Any promoter takes the utmost pride when his/her taught students achieve coveted status in their respective careers. To me, it feels like winning the lottery – twice.”

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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