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03 July 2023 | Story Leonie Bolleurs | Photo Stephen Collett
Prof Oliver Mutanga and Prof Melanie Walker
Prof Oliver Mutanga, one of the first PhD gradautes under the SARChI Chair in Higher Education and Human Development, pictured with his former supervisor, Prof Melanie Walker, during his first visit to the university after ten years.

Prof Oliver Mutanga, a University of the Free State (UFS) alumnus with a PhD in Development Studies and an experienced researcher focused on matters pertaining to disability, education, equality, and health issues, recently took up the position of Assistant Professor in the Graduate School of Education at the Nazarbayev University in Astana, Kazakhstan.

Prof Melanie Walker, Director of the SARChI Chair in Higher Education and HumanDevelopment (HEHD) at the UFS, invited Prof Mutanga to discuss his own research via an open webinar and to engage with members of her research group.

Prof Walker explained that she was delighted to host Dr Mutanga at the university, given his profile as an outstanding and internationally mobile early career researcher, from whom others in her group could learn. “Further, I very much wanted Dr Mutanga to speak about his own research, given its overall academic excellence, quality, and impact. Going forward, I am looking forward to developing this link with Dr Mutanga and his colleagues abroad around critical diversity studies,” she states.

Profs Walker and Mutanga have collaborated in the past to write articles for academic journals arising from his doctoral research. Examples include, ‘Towards a disability-inclusive higher education policy through the capabilities approach’ (published in the Journal of Human Development and Capabilities) as well as ‘Exploration of the academic lives of students with disabilities at South African universities: Lecturers’ perspectives’ (published in the African Journal of Disability).

Prior to joining Nazarbayev University, Prof Mutanga gained valuable research and development experience in various countries, including Zimbabwe, Botswana, South Africa, Norway, and the United Kingdom.

He has also received several accolades for his work, including the prestigious Marie Sklodowska Curie Postdoctoral Fellowship at the University of Oslo, Norway, and the Global Challenges Research Fellowship at University College London's Institute of Education.

A unique outlook on disability

In 2013, Prof Mutanga was part of the first cohort of PhD students under the SARChI Chair in Higher Education and Human Development. Recently, during his three-day visit to the UFS, he addressed the HEHD research group and an international academic audience during a hybrid seminar on the perceptions and experiences of disability within the Tembo Mvura communities of Northern Zimbabwe.

In his research for this paper, Prof Mutanga uses storytelling and in-depth interviews to offer a distinctive, community-based, and Southern interpretation of disability. By applying the capabilities approach and the ubuntu philosophy, his study presents a contrast to Western perceptions of disability that often emphasise individual limitations and differences based on physical and mental characteristics, which have the potential to both result in isolation and to understanding people as autonomous but isolated beings.

Within the Tembo Mvura communities, he discovered that disability is viewed through a lens of interconnectedness between individuals, their environment, and the spiritual world: “They recognise the inherent worth and dignity of all individuals, irrespective of their impairments,” found Prof Mutanga. Indeed, impairment of full personhood is understood as lacking in any of the three dimensions outlined above.

Thus, Prof Mutanga explored the complex interaction of identity, access to land, laws, and language, as well as labelling, highlighting how these factors shape perceptions and experiences of disability within these communities.

He is of the view that these findings will have implications for North-dominated disability discourse and for policy, practice, and research within indigenous contexts, such as the Tembo Mvura, where disability is uniquely perceived and experienced.

In addition to the hybrid seminar, Prof Mutanga led valuable sessions with the HEHD Research Group, where the PhD and postdoctoral fellows had the opportunity to workshop and refine various aspects of their current research papers and to engage in discussions around building their academic careers.

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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