Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
15 August 2023 | Story Anthony Mthembu | Photo Supplied
Ndumiso Mbuthuma
Ndumiso Mbuthuma is currently pursuing a PhD in Development Studies with a focus on floods and disasters.

Ndumiso Mbuthuma, a PhD student at the University of the Free State (UFS), was part of a team that won the Durban leg of the Students Reinventing Cities competition. “It was a beautiful experience and an opportunity to not only be a student again but to contribute to the greater good,” Mbuthuma said.

The Students Reinventing Cities competition is coordinated by C40, a global network of nearly 100 mayors of the world’s leading cities who are united in action to confront the climate crisis.

The Umgeni Interchange Team, which consisted of Mbuthuma, who is a student in the UFS Centre for Development Support, three students from the University of Cape Town, and one from an institution in France, participated in the Durban leg of the competition, which began in April 2023. 

After deliberations by C40 and city representatives, the team was informed on 13 July 2023 that they had been selected as the winners of the regional Durban competition.

The Students Reinventing Cities competition provides a platform for students and academics to work with cities around the world to formulate plans to combat climate change. This year the competition took place in 12 cities, including Barcelona, Durban, Rome, Melbourne, and Milan, among others. “The aim of the competition is to find ways in which we can begin to build cities that are climate change-friendly,” Mbuthuma said. 

The winning presentation

The Umgeni Interchange Team was allocated four hectares of land by the eThekwini municipality to come up with a development idea. The team members, who specialise in various fields, had to rely on each other to create a winning project. Their proposal entailed the development of a mixed-use, commercial, retail, and affordable-housing block. 

“We wanted to ensure affordable housing not just for the rich but even for those who aren’t,” Mbuthuma explained. His PhD, which focuses on floods and disasters, provided guidance on ensuring that the housing block was resistant to floods and other disasters. The proposal also suggested sustainable resource use, including the use of solar panels to generate energy in order to reduce the impact of loadshedding. 

Even though a victory in the competition is a great feeling, Mbuthuma is more appreciative of the opportunity to have been active in the battle for a more sustainable future. “To hear that policymakers are interested in hearing what I have to say is a big deal to me.”

Future endeavours

Although there has been a concerted effort globally to combat climate change, Mbuthuma believes that in countries such as South Africa there hasn’t been adequate discourse around how development will take place in a future defined by climate change and the resulting disasters expected. As such, he is committed to working towards normalising these conversations.

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