Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
28 September 2022 | Story Edzani Nephalela | Photo Edzani Nephalela
Jerry Thoka
Swanti Jerry Thoka, former CSRC President and Actuarial Science student, expresses his questions and policy proposals during the questions-and-answers session.

Multilingualism is a buzzword at many South African universities. These universities promote social cohesion, a sense of belonging, and epistemic access and success by improving and advancing existing language policies and practices.

On 16 September 2022, the University of the Free State (UFS) had its first student discussion on the Bloemfontein Campus regarding the draft Language Policy, which is being reviewed for an updated version in 2023. With English being the primary language of teaching and learning, this policy aims to promote diversity in teaching and learning in Sesotho, isiZulu, Afrikaans, and Sign Language through translating tutorials and academic vocabulary and continuously establishing and maintaining trans-institutional, interinstitutional, and intra-institutional collaborations for the development of a translanguaging culture.

During the presentation, Dr Nomalungelo Ngubane, Director of the Academy for Multilingualism, revealed to students that the United Nations Educational, Scientific and Cultural Organisation (UNESCO) has designated a decade – from 2022 to 2032 – as the International Decade of Indigenous Languages. This guarantees that these languages are promoted and advanced enough to be utilised as academic languages in academia. "This puts pressure on the Department of Higher Education and Training (DHET) to recognise students' different languages in institutions. Section 29 of the South African Constitution further stipulates that we all have the right to learn in our preferred language, but only if it is practical. So currently, we cannot learn in these languages due to the lack of glossaries," Dr Ngubane said.

During the question-and-answer session, Swanti Jerry Thoka, a former Campus Student Representative Council (CSRC) President and Actuarial Science student, cited the policy. "The policy states that it will entail developing previously disadvantaged languages, which includes both indigenous languages and Sign Language, as well as continuing to improve existing ones. Why don't we concentrate on development because the current languages have advanced? For example, a Sign Language policy appears to exist, but it lacks a comprehensive execution strategy," Thoka said. 

Dr Ngubane noted all the remarks and questions, and assured attendees that they would be addressed at the next Council meeting. She stressed the value of students’ participation in policymaking, since their future is being debated. She further explained that students should provide the SRC with recommendations to submit at the Council meetings, because the SRC are their elected representatives.


Dr Nomalungelo Ngubane, Director of the Academy for Multilingualism, presents the draft language policy at the Equitas, Bloemfontein Campus.
(Photo: Edzani Nephalela) 

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