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24 July 2023 | Story Leonie Bolleurs | Photo André Damons
Dr Jerry Mofokeng
Dr Jerry Mofokeng wa Makhetha recently launched his second book, Nna Ke Monna, during an event at the UFS.

Award-winning actor and now author, Dr Jerry Mofokeng wa Makhetha, launched his second book Nna Ke Monna at an event hosted by the University of the Free State (UFS) Department of Library and Information Services (LIS), the African Languages Press, and the Academy for Multilingualism

The event took place on 19 July on the Bloemfontein Campus.

The book launch was held as part of a creative writing masterclass and drew notable attendees, including dignitaries from Lesotho. Among them was the Honourable Minister of Trade and Industry in Lesotho, Shelile Motaung, and the British High Commissioner in Lesotho, Harry MacDonald.

Earlier last week, Jeannet Molopyane, Director of LIS, and her team handed a copy of the book to the Vice-Chancellor and Principal, Prof Francis Petersen. 

Writing in Sesotho

Out of a collection of more than 200 000 books, only 16 000 are written in Sesotho. Dr Mofokeng wa Makhetha highlighted that the UFS should take a leading role in promoting the publication of African languages.

Addressing the importance of decolonising education, he asked, ‘how do you do that? “We need to go back to our language and our culture. This is what this book seeks to correct and heal,” he answered. 

Unlike his first book, I am a man, where he delved into his intricate relationship with masculinity, fatherhood, and identity, this new book is written in Sesotho, not English.

I do not want anybody reading this latest book to sit with a dictionary to understand it. It was written for the Basotho pallet, to be read by all members of the family.
“As a Sesotho, I have the authority to talk to the Basotho and I don’t want to do that in a manner that anyone must interpret what I am saying.”

He went on to explain that he chose to write this book in Sesotho, because – with the first book – he found that there are thoughts that are difficult to express in English. The English book was a compromise in many ways, and with this book he wanted to reclaim his authentic voice and really have fun.

MacDonald also contributed to the language discussion, saying that the way in which we express ourselves is coloured by our language. He said being able to work in one's own language, such as this book, is a crucial aspect of reflecting one's culture and facilitates faster learning during childhood.

Molopyane, regarded the event as an opportunity to restore the dignity of our languages. Building upon Molopyane's statement, Kego Phuthi, Marketing and Engaged Scholarship Assistant Director in LIS, added that the book launch is reflecting on the significance of literature as a catalyst of change. “The book is an extraordinary work that can change stereotypes and give voice to the voiceless.”
 
Healing masculinity 

In addition to addressing language, the book also emphasised the significance of manhood and the process of healing masculinity. “We are here to raise responsible men with integrity, not big boys,” Dr Mofokeng wa Makhetha said.

According to Nthabiseng Jafta, the publicist of Nna Ke Monna, this book was released one year after Dr Mofokeng wa Makhetha’s first book and coincided with the launch of the African Languages Press.

“During the process of working on the second book, Dr Mofokeng wa Makhetha guided me to reconnect with myself,” said Jafta. She also expressed pride in contributing to the potential impact of Sesotho literature in the nation.

In his address, the Honourable Minister Motaung shared the same sentiment, encouraging Dr Mofokeng wa Makhetha to continue publishing books that uplift the Basotho community.

  • The award-winning South African actor, who appeared in the films Cry, the Beloved Country, Mandela and De Klerk, and Tsotsi, received an honorary doctorate from the UFS in 2019 for his commitment to scholarship and his service to humanity. 

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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