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23 September 2022 | Story Rulanzen Martin | Photo Rulanzen Martin
Donovan Wright
Donovan Wright is currently pursuing his PhD in South African Sign Language linguistics at the UFS.

Donovan Wright recently joined the University of the Free State (UFS) as a lecturer in the Department of South African Sign Language (SASL) and Deaf Studies. As a passionate young academic, Wright ‘found his love’ for SASL during his undergraduate years at the University of the Witwatersrand (Wits). 

In 2016, for the fulfilment of his master’s degree at Wits, Wright completed a thesis titled ‘A preliminary description of South African Sign Language syntax’. He is currently pursuing his PhD at Wits, and his research interests lie in the linguistics of SASL, which became his focus during his postgraduate studies. In his PhD research he focuses on (particular) constructions within SASL and how to best describe and analyse them. “I chose to use an approach to language and grammar not tied to how we perceive and understand spoken languages,” he says. 

‘Teaching SASL is my great passion’

His appointment as a SASL lecturer at the UFS is a fulfilment of his passion for teaching. “Sign languages are commonly misunderstood and thought to be pantomime or gesture,” he says.  “These common misconceptions are the first topic we tackle – whether by linguistic or social argument.” As a SASL linguistics lecturer he says it’s this aspect of the modules that is so rewarding, especially “seeing students realise something new about a sign they already know and have been using. Learning about language while learning a language has its benefits.” 

Empowering students is about access

Wright says access to education is a fundamental right for every student, and that empowering Deaf scholars will ultimately improve how Deaf students access information at universities and elsewhere. “While many students attend university and access their education in a language that is not their mother tongue, Deaf students using SASL are additionally learning across modalities.” 

September is designated as Deaf Awareness Month, with one important aim being to highlight and improve sign language education. The Department of South African Sign Language and Deaf Studies has planned numerous events and initiatives during this month, which will raise awareness and provide community education by visiting schools.  

“The next step is ensuring an environment in which Deaf students who choose to pursue a career in academia are not hindered. Our Deaf students are our future Deaf academics,” Wright says. 

• Members of the Department of South African Sign Language and Deaf Studies will, among other planned events, provide community interpreting services and visit schools in surrounding areas. This year the department is launching a university ‘Deaf Space’ where students, staff, or anyone wishing to engage in SASL can interact, provided you ‘leave your voice at the door’. 


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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