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11 November 2022 | Story Anthony Mthembu | Photo Barend Nagel
Siphilangenkosi Dlamini
Siphilangenkosi Dlamini – selected by Inside Education and the NYDA as one of South Africa’s 100 Shining Stars for 2022.

Siphilangenkosi Dlamini, a fourth-year Governance and Political Transformation student at the University of the Free State (UFS), has been selected as one of South Africa’s 100 Shining Stars for 2022 by Inside Education, in partnership with the National Youth Development Agency (NYDA). 

“I was more surprised than anything, but also very honoured,” he said. Dlamini, who made it into the Civil Society and Youth category, was chosen from a pool of 800 applicants for his remarkable work with the Help a Student initiative, and his services as the former secretary of the Southern Africa Scout Youth Forum. Although he could not attend the award ceremony held in Johannesburg on 20 October 2022 in person, Dlamini did receive a certificate. “What we do a lot of the time isn’t for recognition and it’s not necessarily for awards; but getting recognised motivates and assures me that the work we are doing has an impact,” he expressed.

The Help a Student Initiative

In the early stages of the COVID-19 pandemic, Dlamini recognised a rise in food insecurity among his fellow students. This set him on a path to source funding for the establishment of the project. 

The Help a Student initiative aimed to curb food insecurity through the provision of food parcels to UFS students who were in need. The project, which ran from 2020 until early 2021, managed to distribute food parcels to nearly 250 students per month. The initiative did not only assist students who were on campus. The selected applicants who were at home or off campus also received digital food vouchers, which allowed for the purchasing of food items at Pick n Pay and/or Shoprite.

“Food security is something that I am passionate about. I grew up in a community where it was a massive issue.

However, in the past I was not empowered enough to know how to solve it. Therefore, when the opportunity presented itself to do something about it, I took it with both hands,” Dlamini expressed.

Although the recognition was not expected, Dlamini maintains that such platforms are imperative, as “they demonstrate that young people are doing something to improve the country in the different capacities they are in”.

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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