Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
17 November 2022 | Story Valentino Ndaba
Dr Catherine Namakula
Dr Catherine S. Namakula, Senior Lecturer of Public Law at the UFS and Chairperson of the UN Human Rights Council's Working Group of Experts on People of African Descent.

During the 77th General Assembly of the United Nations (UN), the plight of children of African descent was a main topic of conversation. The conversation was led by Dr Catherine Namakula, Senior Lecturer of Public Law at the University of the Free State (UFS) and Chairperson of the UN Working Group of Experts on People of African Descent (WGEPAD).

On Monday 31 October 2022, in New York, she presented the group’s yearly report, titled ‘Children of African Descent’ to the third committee of the General Assembly. Dr Namakula urged the UN and other stakeholders to avoid using photos of African children and children of African descent in deplorable situations for fundraising and marketing purposes. She stated that "children of African heritage are not synonymous with poverty".

Some of the issues discussed at the meeting included conflicts of law with regard to children of African descent, their disproportionate criminalisation, the intense policing of their families and homes, the racial conditioning of their education, and the use of images of them in degrading circumstances in UN and other stakeholder messaging for marketing and fundraising.

The Working Group recommended the creation of a racial justice index to assess how well states are performing and making progress in improving the well-being of children of African heritage. South Africa was one of the nations that intervened to affirm the report. Among the countries that affirmed other related issues were Russia, Cameroon, China, and Syria.

Dr Namakula also had private meetings with the leaders of the World Council of Churches, UN Women, UNICEF, and other UN agencies to talk about human rights-based approaches to programming aimed at mainstreaming racial justice in their work.

 

African Commission on Human and People’s Rights

In addition, Dr Namakula headed the WGEPAD team to the 73rd regular meeting of the African Commission on Human and People's Rights. She made a statement at the session that brought attention to the opportunities for and necessity of African civil society participation in the work of the Working Group and the UN anti-racism machinery. She made reference to the 'Declaration on People of African Descent' being drafted, to which they may add African perspectives.

Dr Namakula also called attention to the precarious status of victims of modern forms of enslavement, torture, and exploitation in the Middle East and Gulf States, emphasising the important role of civil society in documenting and publicising the tales of vulnerable victims. She emphasised the need for work on the reparations agenda to start right now in order to document Africa's claims and create the necessary institutional and normative frameworks.

She added that efforts are under way to have the UFS Faculty of Law serve as the academic alliance's anchor for the reparations agenda in Africa.

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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept