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07 November 2022 | Story Edzani Nephalela | Photo Supplied
Delegates from various schools as well as the Free State Department of Education receive the book donations that will be distributed to 30 high schools in the Sasolburg region.

Statistics indicate that individuals who have difficulty reading are less motivated to read or visit the library, because they cannot recognise words, grasp, or understand what they read. Various organisations, including the University of the Free State (UFS), are addressing this issue by encouraging a reading culture and providing the required resources to enhance their reading skills.

The UFS, in collaboration with Zubeida Jaffer – an award-winning South African journalist, author, and activist – donated books to various secondary schools in the Fezile Dabi district, one of the five districts in the Free State.
Thandeka Mosholi, the Project Leader, said that impacting the youth of South Africa is a critical objective for the UFS Social Responsibility Projects (UFS SRP), which served as the vehicle to address this social injustice. The UFS SRP has established itself as an agent of change and friend of disadvantaged communities.

“In alliance with sponsors who embody compassion and integrity, we respond to the obligation to positively impact the future of South African youth. Our passion resonates with those who desire to open opportunities and bring purpose to learners born in circumstances they did not choose, by being leaders in school change. We believe this contribution will promote reading in schools, because children struggle to grow academically without reading and comprehension skills, as reading is the foundation of all academic subjects. Reading also influences the learner’s ability to write. So, instilling a love of reading at an early age is the key that unlocks the door to lifelong learning,” Mosholi explained.

Exposure to the past, present, and a peek into the future

The event, hosted at Cedar Secondary School in Sasolburg, saw books donated to 30 high schools to foster a reading culture among learners. The following books were donated: Beauty of the heart, Love in the times of treason, and Our generation. It covers 130 years of South African history, and are about three women – Charlotte Maxeke, Ayesha (Bibi) Dawood, and the author herself, Zubeida Jaffer.

“This initiative is to expose as many educators, learners, and students as possible to this collection, since it provides a firm foundation to make sense of our past, present, and future. These books are not to keep us stuck in the past, but to help us navigate the present. We have secured additional sponsorship from Old Mutual, which made it possible to reach schools in all provinces. I thank the University of the Free State for helping to identify schools in the Free State and joyfully distributing these books,” said Jaffer.

On the contrary, school officials are ecstatic, saying that the books will motivate their learners to promote education, learn about their past, and improve their vocabulary. “A school cannot survive in isolation; through the academics’ teaching and learning, as well as research in their respective fields, we learn a lot. Thus, the university's cooperation is welcomed. Through these books, learners will be inspired to reinvent, repurpose, and rediscover libraries," said Sindiswa Mcosana, Curriculum Primary Schools Chief Education Specialist at the Free State Department of Education.

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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