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21 April 2023 | Story Rulanzen Martin | Photo Charl Devenish
Dr Rouxan Fouche
Dr Rouxan Fouché on stage in the Callie Human Centre during his graduation ceremony. He hopes his PhD findings will be used to improve the UFS’s Information Technology Service-Learning (ITSL) project’s effectiveness.

When Dr Rouxan Fouché decided to undertake a PhD in Computer Science and Informatics, he was motivated by his commitment to addressing the digital divide in South Africa through service-learning. Through his research, he investigated how the UFS’s Information Technology Service-Learning (ITSL) project could be improved by collaboration with all project stakeholders to positively address and impact the digital divide in the local Mangaung community.

Dr Fouché is a lecturer in the Department of Computer Science and Informatics at the University of the Free State (UFS) and received his PhD during the UFS’s April 2023 graduation ceremonies. 

He based his PhD thesis, titled ‘Addressing the South African Digital Divide through a community-informed strategy for Service-Learning: A Critical Utopian Action Research (CUAR) Approach’, on the service-learning module he taught after he realised the positive effect of an information technology-focussed service-learning module on computer literacy levels in the local community. “The initial goal of the service-learning module was to provide free computer literacy training to computer-illiterate community members as part of the students’ community engagement,” Dr Fouché said. 

Community-focused PhD research

According to Dr Fouché researchers have recently started looking at how universities can use their service-learning modules (as part of community engagement) to bridge and address the digital divide. He also believes “current conceptualisations indicate that most university service-learning endeavours are organised without engaging with the local community or incorporating their specific needs.”

This is where he hopes his research and findings could make a difference.

His study aimed to re-evaluate and revise the ITSL project by using a hands-on, collaborative approach which included all ITSL project stakeholders. Members of the community served by the project were involved in the shared decision-making and knowledge sharing. “Furthermore, the short-term and lasting impacts of this revised community needs-led ITSL project on the participating community members were investigated.” 

The study was conducted in three cycles: Cycle 1 constituted a survey approach to identify the concerns and possible shortcomings of the ITSL project. In Cycle 2, all stakeholders participated in a ‘Future-Creating Workshop’, which reviewed findings from Cycle 1, and a utopian action plan was developed by all involved. Cycle 3 saw the revised project being implemented based on all the recommendations from the previous cycle. “This cycle also included the evaluation of the project’s immediate impact using pre-test and post-test questionnaires completed by project participants.” 

Service-learning project made a difference

When Dr Fouché initiated the ITSL project in 2015, the main objective was to serve and equip Mangaung and surrounding communities with necessary computer literacy skills. The programme entails training in Microsoft Word and Excel via two short learning programmes.

The impact of the programme was far-reaching, as it enabled participants to gain formal employment. “The participants told me that they were able to find employment as service station attendants, administrative clerks, and cashiers, among other roles, due to the computer literacy certificates they received after completing the ITSL project.” Witnessing the positive impact of the ITSL programme led Dr Fouché to focus his PhD research on improving the service-learning offerings the UFS provides for the community. 

“I realised that it was necessary to investigate how the ITSL project could be improved and tailor-made for the community it serves,” he said. 

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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