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13 December 2023 | Story Anthony Mthembu | Photo Siyabonga Mazibuko and Anthony Mthembu
Sharon Pinky Kekana
Sharon Pinky Kekana: Deputy Minister in the Presidency for Planning, Monitoring and Evaluation.

The Gender Equality and Anti-Discrimination Office (GEADO) at the University of the Free State (UFS), in collaboration with the Central University of Technology (CUT), recently concluded its fourth bi-annual Gender Practitioners Community of Practice (CoP) conference in Clarens. The event, held from 28 to 30 November 2023, drew participation from gender practitioners representing all 26 Universities across the country. Distinguished guest speaker, Sharon Pinky Kekana, Deputy Minister in the Presidency for Planning, Monitoring and Evaluation, added valuable insights to the discussions.

Tumelo Rasebopye, Chairperson of the Gender Practitioners Community of Practice (CoP), outlined the conference’s key objectives, emphasising the need for thorough and robust engagement on issues raised in previous gatherings and the provision of essential tools for practitioners to implement upon their return to their institutions. Rasebopye stressed, ‘Part of the conference is to ensure that we engage in developing a common understanding and act at a baseline level to address the dynamics in our institutions.’’

The themes explored throughout the Conference

The conference delved into various themes through panel discussions and guest speaker sessions, covering topics such as masculinity, culture, and consent. However, the primary focus was on Gender-Based Violence and Femicide (GBVF), particularly pertinent during the 16 Days of Activism for No Violence against Women and Children.’ Kekana, in her address, considered the conference theme, ‘Accelerating actions to end gender-based violence & femicide: leaving no one behind,’ as a call to action. She urged attendees to continue to raise awareness about the devastating impact of GBVF on women, children and the nation as a whole, citing alarming statistics of 969 women murdered in the first three months of the year. 

Advocate Brenda Madumise, Co-Founder of the Wise Collective, highlighted flaws in the national justice system, pointing to prolonged sexual assault cases and the trauma inflicted on survivors during the waiting period.

Resolutions

Reflecting on the conference, Kekana deemed the discussions as an eye-opener, stressing an integrated approach involving various societal entities, including the church and religious leaders. The gender practitioners pledged to collaborate with groups such as the Student Representative Council (SRC) within their institutions to foster inclusivity.  Rasebopye affirmed, ‘’Our existence is fundamental towards the transformation of higher education, and these conferences will inform the necessary actions towards that course.’’

The GEADO, in partnership with CUT, continues to champion gender equality through informed and actionable discussions. The conference not only raised awareness about GBVF but also galvanized gender practitioners to play an active role in fostering inclusive environments within higher education institutions.

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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