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17 February 2023 | Story Valentino Ndaba | Photo UFS Photo Archive
The UFS Protest Protocol offers the university community safety guidelines during protests, including dos and don’ts for staff and students who are not demonstrating; acceptable and unacceptable behaviour during protests, and how to handle protests in accordance with standard operating procedures

The University of the Free State (UFS) recognises the right of students and staff members to peacefully assemble, picket, and protest in a way that does not interfere with the rights of other members of the university community. At the same time, the safety of all UFS staff and students is one of our top priorities.

The UFS Protest Protocol offers the university community safety guidelines during protests, including dos and don’ts for staff and students who are not demonstrating; acceptable and unacceptable behaviour during protests, and how to handle protests in accordance with standard operating procedures.

As a university, we continuously strive to create an inclusive environment where opposing views are accommodated, and the constitutional right to protest is respected. According to the UFS’s Vision 130 strategy, one of the key principles that drive the institution is social justice: “The university recognises that diversity goes together with a commitment to inclusivity, equity, and social justice. We therefore also commit to creating a culture of care and a vibrant space for, and acceptance of, constructive and critical engagement; where a diversity of often contested ideas and perspectives is not just tolerated, but also fostered through discussion and subsequent implementation.”

What should one do if a protest occurs?

1. Communicate: The university must be informed if it is to respond appropriately to protest action. If you are aware of ongoing or impending protest action, immediately inform the relevant 24/7 Protection Services operational centre.

2. Be informed: In order to respond appropriately to protest action (for your own protection and the protection of others), you need to know about impending or ongoing protests and stay informed on how it unfolds, via official UFS communication platforms and ConnectYard. The latter provides as-it-happens crisis alert notifications via WhatsApp.

3. Keep away: If at all possible, keep away from the area of the protest action. Try to keep others for whom you are responsible away as well.

4. Help others: If someone appears to be in danger or distress, intervene only if you are sure that it is safe for you to do so, and proceed calmly, without provoking protesters. Seek treatment for injuries. Should you or someone else suffer injuries of any kind during protest action, seek treatment from emergency services or Kovsie Health. Contact the Protection Services operational centres for any medical emergencies, so that they can activate the ambulance services according to available protocols.

5. Report: Report all incidents and damages to Protection Services at the numbers provided. It is important that non-protesting staff and students submit statements to the UFS investigating officers for the internal disciplinary process, to prevent similar occurrences in future. Be specific when providing a statement, to enable the investigating team to identify those involved in violent disruptions. Culprits cannot be brought to book if no evidence is available to link them to specific incidents. All reasonable steps will be taken to protect non-protesting staff and students testifying in disciplinary proceedings.

For advice on what to do and what not to do, read the UFS Protest Guidelines booklet. You can also watch the video below for more information:

 

Bloemfontein Campus
Protection Services: +27 51 401 2911 | +27 51 401 2634 | 0800 204 682
Ambulance: +27 80 005 1051 | 10177
Social worker: +27 73 182 3048
Kovsie Health: +27 51 401 2603

Qwaqwa Campus     
Protection Services: +27 58 718 5460 | +27 58 718 5175 | +27 58 718 5360
Ambulance: 10177
Social Worker: +27 58 718 5090 | +27 58 718 5091
Kovsie Health:   +27 58 718 5210                          

South Campus
Protection Services: +27 51 505 1217
Ambulance: +27 80 005 1051 | 10177
Social worker: +27 73 182 3048
Kovsie Health: +27 51 401 2603

 

 

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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