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04 August 2023 | Story Edzani Nephalela | Photo Supplied
KMUN 2023
Young leaders unite! Fostering diplomacy and innovation – The Kovsies Model UN Summit 2023 shaped future global change makers!

The saying goes, ‘Leaders are born, not made,’ but what term do we use when more than 50 young individuals from various institutions gather to address and tackle many of our global socio-economic issues collectively?

The University of the Free State United Nations (UN) Chapter hosted the first of many Kovsies Model United Nations (KMUN) Summits – a simulation of the UN General Assembly (GA) – from 28 to 30 July 2023. The event brought together students from various institutions, including the University of Pretoria (UP), Wits, North-West University (NWU), as well as the UFS South and Qwaqwa campuses, who convened on the UFS Bloemfontein Campus for this prestigious gathering.

The students represented different countries and embarked on a comprehensive research project focused on the challenges faced by their respective nations and their progress in addressing them, which they had to present at the GA. Their investigations encompassed various Sustainable Development Goals (SDGs), including poverty eradication, building partnerships, promoting quality education, and advancing gender equality. These efforts align perfectly with the university's Vision 130, which is dedicated to promoting academic excellence, fostering social impact, and embracing diversity.

Siphilangenkosi Dlamini, Executive Chair of the UN Association of South Africa’s UFS Chapter and Student Assistant in the UFS Centre for Teaching and Learning (CTL), said that the summit served as a platform to bring together young people and student leaders from participating institutions to address an array of issues as if they were leaders of different countries.

"Our objective was to create a platform where these young minds could participate in constructive dialogues, refine their diplomatic skills, and address urgent global challenges. The most remarkable aspect was observing the participants' passion and dedication. Witnessing them wholeheartedly embrace the principles of diplomacy and cooperation was genuinely uplifting.”

Moreover, the attendees expressed their appreciation for this prestigious event, as it provided them with invaluable information and insights into what the future holds for them.

Keoratile Moloto, a North-West University student who proudly represented Belize – a Central American country – emphasised that this unique experience provided him with a valuable opportunity to acquire knowledge. As a student leader, he believed that this knowledge could positively influence and inspire both those he served and those in leadership positions.

“This is a too exciting initiative to ignore as a young individual who aspires to improve the world. I have always envisioned a time where I can make a difference in a community. I am big on most SDGs and saw this opportunity as a stepping-stone to educate myself on the proceedings. It is an awesome experience to engage with these topics rather than just being a viewer.”

Students were encouraged to collaborate and be active observers of pressing issues that affect their future. Student Affairs Assistant Director, Motlogelwa Moema, also advised the delegates to approach the debates with an open mind, network, familiarise themselves with the SDGs, and develop sustainable, innovative solutions to these socio-economic challenges.

This summit proved to be an enriching and transformative experience for all participants. From engaging in diplomatic negotiations to tackling global issues, delegates developed crucial leadership skills, fostered diplomacy, and shaped the future of international relations. As delegates from prestigious universities came together, the discussions were diverse, thought-provoking, and inspiring. Undoubtedly, the KMUN Summit left a lasting impact on the delegates and contributed to developing future leaders who would make a positive difference on the global stage.

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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