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The University of the Free State (UFS) has joined The Conversation Africa (TCA) as a funding partner.  TCA, a not-for-profit media initiative, is part of a global platform that publishes articles written by academics and researchers.  The platform’s objective is to make the knowledge produced in the academy accessible, easy to understand, and freely available to the general public. Articles are published daily on the TC-Africa website - https://theconversation.com/africa. 

The platform uses a Creative Commons republishing model. This means articles can be republished by other media on the continent and internationally, ensuring even greater reach to audiences including academics, policy makers, funders, and the general public. 

To date, more than 55 UFS researchers and academics have published with TCA, and their articles have garnered more than 1,3 million readers globally. UFS researchers and academics are encouraged to publish with The Conversation. 

As part of the partnership, TCA will run writing workshops for UFS academics and researchers who want to enhance their writing and science communication skills. Dates for these will be announced soon.

How you can publish with The Conversation Africa

• Engage with The Conversation Africa editors when they contact you directly to write about your research area and expertise. The articles are short, ± 800 to 1 000 words.

• Pitch your idea for an article directly to The Conversation Africa here   

• Register as an author, and set up a profile

• Engage with the Communication and Research offices. Every week, The Conversation Africa sends an expert request for expert authors on topical issues to the Communication and Research offices, which can identify researchers. 
- Interested researchers are put into contact with the relevant editor at The Conversation to discuss the potential article

Why should you get published on The Conversation Africa?

Benefits for researchers and academics:

• Articles on the platform help to raise the profile of academics, often leading to policy engagement with governments, businesses, industry or professional bodies, conference invitations, academic collaborations, and further media exposure. 
• In the course of writing, academics get bespoke editorial assistance from the team working in consultation with them. 
• The opportunity to take part in a hands-on science communication writing workshop.
• Readership and republication metrics for each published article.
• A global readership with up to 1,2 million readers monthly.

Benefits for Communication and Marketing and the Research office:

• Provides well-curated, ready-to-use communication material for websites and social media. 
• Helps to profile the work of the university for marketing, communication, and awareness.
• Provides media exposure to the talent pool of UFS academics and researchers. 

Benefits for and across the university:

• Shines a spotlight on the excellent research and innovation at the UFS.
• Demonstrates the UFS’ commitment to facilitating greater engagement with society and promoting interdisciplinary communications.
• Visibility for the institution and researchers nationally and globally.
• Access to institutional analytics, including detailed data on the content published by UFS researchers.

Contact The Conversation Africa:

To arrange departmental meetings and introductory sessions to The Conversation Africa team, contact: Pfungwa Nyamukachi, Strategic Partnerships and Stakeholder Relations Manager: pfungwa.nyamukachi@theconversation.com 

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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