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25 August 2023 | Story Naledi Mokhasinyane | Photo Thandiswa Sihlezana
Tlotlisang Mhlambiso
Tlotlisang Mhlambiso with his new book, A Journey Worth the Ride.

Tlotlisang Mhlambiso, a University of the Free State (UFS) BEd student in his final year, wears multiple hats as an author, poet, and Teaching Assistant. And the 23-year-old’s literary prowess continues to grow: He launched his second book, a collection of short stories titled A Journey Worth the Ride, at the UFS Academy for Multilingualism recently. 

Hailing from Lugcadweni village in the Eastern Cape's Mount Fletcher (Tlokoeng), Mhlambiso self-published his debut poetry book, Ukuphuma Kwelanga, in 2020. His debut book received a public launch on 14 June 2023 at the UFS’s Sasol Library, and his second book was launched on 11 August.

Unveiling "A Journey Worth the Ride": iCAN Project hosts the remarkable launch

The launch of A Journey Worth the Ride was hosted by the iCAN Project, led by Mhlambiso's former lecturer Dr Peet van Aardt. Mhlambiso’s book delve into resilience, sorrow, and love. He was recognised by the National Youth Development Agency as 2023's Education Trailblazer. He says he hopes to battle illiteracy through his poetry and stories, which shone at the National Arts Festival and are preserved in the Amazwi South African Museum of Literature. He has also co-authored an international journal spanning continents.

Inspired by an English teacher's introduction to the poem ‘Africa My Africa’ by David Diop, Mhlambiso started writing in primary school. “We are created differently; some are vocal, and some are not,” he says. “Being part of some that are not has made me opt for writing instead of constantly being vocal about issues and situations that some people go through.” University life sparked his passion for short stories, commencing with his submission of ‘Uthando Lukamama’ to the iCAN Project. 

Empowering through words: Mhlambiso's multifaceted literary mission

Mhlambiso explains he also uses writing to address unspoken societal issues, improve literacy levels, and preserve African languages. He captures contemporary stories, aligning with the iCAN Project's aim of decolonising curricula. He envisions fostering a more literate society through reading. “Dr Peet Van Aardt once said the project is a response from the centre for the ever-increasing need for decolonised curricula, steeped in the local cultural perspective of ubuntu, which is the iCAN Project, and A Journey Worth the Ride has exactly tapped into that, as it is a multilingual book,” he added.

He believes balancing academics and writing involves limited socialising and intensive reading. Creative writing masterclasses and workshops by the Academy for Multilingualism under the iCAN Project, and the UFS African Languages Press nourish his creativity. 

From dreams to community transformation: Mhlambiso's literary odyssey

Mhlambiso hails from an environment without libraries, and now he aims to transform his community through writing. His goal is to donate his works to schools, libraries, and book clubs, promoting literacy in native languages. His poetry and stories encourage collective change and emphasise youth action. 

His works relate strongly to the UFS’s Vision 130 and one of its component values, Innovation and Impact. His aims align with this vision through his engagements with local schools, libraries, and book clubs to confront their challenges. This includes addressing issues like the scarcity of books in native languages and contributing authored works to bridge this gap. 

As Mhlambiso's oft-repeated resounding call goes: "Let's embark on this journey; it is worth the ride!” 

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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