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28 November 2022 | Story Rulanzen Martin | Photo Anja Aucamp
Prof Melanie Walker
Prof Melanie Walker is one of two NRF A1-rated scholars at the UFS.

The Higher Education and Human Development (HEHD) research group under the leadership of Prof Melanie Walker has grown to become a pocket of academic excellence and innovation at the UFS. “The group’s research positions universities (if ‘reimagined’) as potentially powerful sites for achieving human development by challenging the status quo and entrenched interests and inequalities,” Prof Walker notes. 

HEHD researchers draw substantially on the capability approach, which offers a contribution to higher education in South Africa, primarily because it derives from a normative framework that places human flourishing as its primary goal, chiming with the country’s transformation goals.

Prof Walker is an internationally acclaimed researcher and academic and one of three A-rated National Research Foundation (NRF) scholars at the UFS. In 2021, she was elected as the first president of the international Human Development and Capability Association (HDCA) from the Global South. Back then, Prof Walker said the UFS already had a strong research presence within the HDCA, and her group was known for its work in African higher education. The HDCA brings together academics who generate ideas and research on human development.

The research group, which was founded by Prof Walker, is an embodiment of the quality and of the impact elements of the institutional narrative of the UFS. The HEHD is now happily based in the Centre for Development Support within the UFS Faculty of Economic and Management Sciences.

Top-tier research outputs from HEHD

The outputs of the HEHD research group have a far-reaching impact, given the nature of its national and international affiliated researchers, students, and collaborators. Members of the group have published 19 peer-reviewed books since 2013, and since 2016, the HEHD has graduated 20 PhDs whose research focuses on diverse aspects of higher education and capabilities across the sub- Saharan region. A range of international examiners in the USA, the UK and Europe attest to the quality of the HEHD’s doctoral graduates.

“I am immensely proud of the quality of the research and collective ethos of our graduate students and our researchers and, as importantly, the substantive focus on human development and social justice in and through higher education in Africa,” Prof Walker says. “As Professor Tristan McCowan and others have noted, this group is quite unique internationally,” she continues.

Projects and research collaborations

The numerous institutional and national and international research collaborations are also testament to the interdisciplinarity of Prof Walker’s academic approach. Various recent and current projects attest to this, for example, the recently completed Miratho project on inclusive higher education learning outcomes for low-income rural youth with Birmingham and Nottingham.

Some of the the book titles that have been published by HEHD members past and present, on display on the wall in the Benito Khotseng Building on the Bloemfontein Campus. (Photo: Anja Aucamp) 


A further current example is the project under the Transforming Education for Sustainable Futures (TESF) with Bristol and Rhodes led by Dr Mikateko Mathebula, and a new edited book underway with Alejandra Boni and Diana Velasco (Spain) on higher education and reparative futures.

 
Furthermore, national collaborations such as the project with colleagues in the Centre for Development Support at the UFS and the University of Pretoria, which will be investigating the sustainable (ecologically and socially), developmental South African university and justice facing university futures from a variety of stakeholder 
perspectives.

This research project is informed by the 17 Sustainable Development Goals, because achieving them cannot be done without the contributions of higher education institutions.

It is thus evident that under the leadership of Prof Walker, the HEHD research group is now established as one of the finest research groups at the UFS and contributes actively to the research and academic excellence at the university.

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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