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15 September 2022 | Story Gerda-Marié van Rooyen | Photo Supplied
Lisa Msiza
Lisa Nondumiso Msiza is the first Deaf person from the UFS to receive the prestigious Abe Bailey travel bursary.

Lisa Nondumiso Msiza is the first Deaf person from the UFS to receive the prestigious Abe Bailey Travel Bursary. This second-year student in Linguistics and Sign Language will visit the UK for three weeks, starting late November. Charity Morrison of the Centre for Universal Access and Disability Support (CUADS) will accompany her to interpret for her.

“I want to show through action that Deaf people can do anything. We have the required skills; we can read and write too – just like hearing people can. I would also like to make people aware that the UFS has the facilities to accommodate Deaf people,” says Lisa. Currently, 12 Deaf students are enrolled at this tertiary institution. 

This born Johannesburger’s passion for teaching and facilitating Sign Language is contagious. “I want to observe different businesses and programmes in the UK in order to learn how to start projects and develop myself and my community as Deaf people get limited opportunities. I want to teach people on the use, culture and history of Sign Language.” 

Lisa describes herself as a kind, understanding, and loving person. As she was born deaf, Sign Language is her home language. Her parents, however, are Zulu and Ndebele speaking. She says that, although Sign Language is different in every language, she quickly adapts and communicates in it as soon as she grasps the structure of the new language.

Being named top achiever (learner) for the 2020 matric class and being crowned in fifth position at the World Deaf Model 2021, Lisa is proof that beauty and brains can co-exist. 

“I am passionate about being a teacher, facilitator, or lecturer. I enjoy teaching others sign language so we can communicate more effectively. I love Sign Language and I am always trying to inform people on the importance of learning about Deaf people and to help others understand the nature of language and communication.” 

Her future dreams include becoming a lecturer at the UFS or to continue her studies abroad, but only to gain insight and benefit her community. “I want our country to prosper and would like to have every news bulletin interpreted for the Deaf.”

News Archive

Good quality wheat essential for bread production
2016-11-29

Description: Robbie Lindeque Tags: Robbie Lindeque 

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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