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Tackling gender inequality and discrimination

31 July 2023 | Story Valentino Ndaba

The Gender Equality and Anti-Discrimination Office (GEADO) is an integral part of the University of the Free State’s (UFS) Unit for Institutional Change and Social Justice. Its primary focus is to create a safe and inclusive environment for students and staff. The office plays a crucial role in shaping the student experience and in fostering inclusivity in student accommodation and residence environments.

The GEADO takes proactive steps to achieve this, including implementing guidelines and policies to address and prevent gender-based violence and sexual misconduct. It also conducts conscientisation workshops to raise awareness, challenge biases, and promote empathy among stakeholders.

“As an integral component of our initiatives, the GEADO implements proactive measures to foster safe spaces for students, through the establishment of its Sexual Offence Response Team (SORT) and sexual harassment guidelines,” said Dr Lentsu Nchabeleng, Deputy Director of the Gender Equality and Anti-Discrimination Office. She further emphasised, “These frameworks are formulated to tackle and prevent occurrences of gender-based violence and sexual misconduct, ensuring a secure, healthy, and conducive environment for both students and staff to flourish and develop as individuals and as a community.” The GEADO is currently reviewing the UFS Sexual Harassment, Sexual Misconduct, and Sexual Violence Policy to strengthen its commitment to a zero-tolerance stance on gender-based violence and sexual misconduct.

Beyond addressing specific incidents, the GEADO aims to cultivate an inclusive and socially just atmosphere across the UFS’s campuses. It closely monitors the environment, identifies trends, and stays updated on global and local interventions to positively impact its work.

The office is a driving force behind fostering a safe, inclusive, and socially just campus culture that embraces gender equality and combats discrimination. It partners with LGBTIAQ+ (lesbian, gay, bisexual, transgender, intersex, asexual, queer, and others) organisations like Free State Rainbow Seeds to further support its mission. Some of the programmes championed by the office include safety zone training, sexuality sensitisation, and diversity training.

Safe zone training

The Safe Zones@UFS project is modelled after a similar programme in the USA, specifically the Safe Zones Project at San Diego State University. Its purpose is to create a supportive and safe environment for individuals who identify as LGBTIAQ+.

Dr Nchabeleng said the project encompasses the training of faculty members and students to become Safe Zones allies, offering support to students, staff, as well as families and friends of individuals identifying as LGBTIAQ+. She emphasised that the role of Safe Zone allies involves providing assistance to LGBTIAQ+ students and staff during their coming-out process, serving as an informative resource for LGBTIAQ+ matters, advocating for LGBTIAQ+ rights, and acting as a referral point for other essential services, including medical and counselling support.

Sexuality sensitisation

Gender and sexuality sensitisation is crucial for fostering inclusive and respectful environments in educational institutions, workplaces, and communities. It involves raising awareness about consent, sexual minorities, and diverse gender identities, while addressing gender-based violence, sexual harassment, and misconduct. The approach includes consent education, understanding sexual minorities, exploring gender identities, combating gender-based violence and harassment, promoting safe spaces, challenging stereotypes, encouraging allyship, and promoting positive masculinity and femininity. Overall, these efforts create a more understanding and supportive community in which individuals of all genders and sexual orientations can thrive.

Diversity Training

The Diversity Training programme focuses on increasing awareness and understanding of diverse backgrounds and experiences. It includes workshops and training to address unconscious bias, promoting a fair and equitable environment. The goal is to create a sense of belonging, where everyone feels accepted and valued. The programme is flexible and can be customised for organisations or communities, and it can be delivered through various formats. Embracing diversity and inclusion can lead to better outcomes, improved teamwork, and the attracting of diverse talent. Overall, it fosters a culture of inclusivity and appreciation for diverse perspectives, benefitting both individuals and organisations.

Important contact information

Bloemfontein Campus: +27 51 401 3982

South Campus: +27 51 401 7544

Qwaqwa Campus: +27 58 718 5431

Toll-free number +27 80 020 4682

News Archive

From wheat protein to perfect pizza

2017-09-26

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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