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27 June 2023 | Story Valentino Ndaba | Photo Charl Devenish
Discussing the Africa We Want
Discussing the Africa we want, were from the left: Shelton Makore (Senior Mercantile Law Lecturer), Prof Danie Brand (Director of the Free State Centre for Human Rights), Ntando Sindane (Private Law Lecturer), and Dr Isolde de Villiers (Senior Mercantile Law Lecturer).

“The Africa we want can only be achieved by promoting good governance, democracy, respect for human rights, justice and the rule of law, a peaceful and secure Africa with a strong cultural identity, common heritage, values, and ethics,” said Shelton Makore, Senior Law Lecturer in the University of the Free State Department of Mercantile Law.

He further remarked that, “Such an approach will enable Africa to have economic, political, and social development that is people-driven, relying on the potential offered by the people of Africa, especially its women and youth, caring for children, and an Africa that is strong, united, resilient, and an influential global player and partner.”

Makore's statement encapsulated a concise summary of the dialogue he moderated, which took place during Africa Month and was organised by the Faculty of Law. The main purpose of the dialogue was to delve into the African Union's Agenda 2063, titled ‘The Africa we want’, with a specific focus on advancing justice in Africa to achieve sustainable development. The discussions revolved around the idea of fostering a politically united and integrated continent that embraces the principles of Pan-Africanism and the vision of African Renaissance.

Looking back on Africa Month

The Faculty of Law hosted a two-tier Africa Day event on the Bloemfontein Campus on 25 May 2023. It included a round-table dialogue on 'Advancing Justice with a View of the Future: The 2063 Agenda for Sustainable Development' and a cultural exhibition titled: 'Appreciating Knowledge through Culture'.

Prof Danie Brand, Director of the Free State Centre for Human Rights at the UFS, Ntando Sindane, Lecturer in the Department of Private Law, and Dr Isolde de Villiers, Senior Lecturer in the Department of Mercantile Law, were part of the panel of experts who facilitated a discussion that looked through the lens of seven aspirational themes:

  • A prosperous Africa, based on inclusive growth and sustainable development
  • An integrated continent, politically united and based on the ideals of Pan-Africanism and the vision of African Renaissance
  • An Africa of good governance, democracy, respect for human rights, justice, and the rule of law
  • A peaceful and secure Africa
  • Africa with a strong cultural identity, common heritage, values, and ethics
  • An Africa whose development is people-driven, relying on the potential offered by African people, especially its women and youth, and caring for children
  • An Africa as a strong, united, resilient, and influential global player and partner

Africa’s futureEnvisioning

During the discussion, Prof Brand underscored the importance of fostering cultural diversity as a means to achieve inclusivity and a sustainable future. On the other hand, Sindane highlighted the necessity of engaging in self-reflection and adapting to the challenges posed by neoliberal and neo-colonial economic structures, aiming to address poverty, hunger, and deprivation in Africa. The panellists delved into a comprehensive exploration of the Sustainable Development Goals and their significant role in shaping the desired future for Africa. Dr De Villiers highlighted the impact of spatial injustice on people's lives, emphasising the need for fair and equitable distribution of resources and opportunities within cities and towns.

The dialogue generated valuable insights on repositioning Africa as a beacon of hope, inclusivity, justice, and prosperity, aligning with the UFS Vision 130 strategic plan. Additionally, the exhibition added to the dialogue's impact, featuring impressive displays of cultural attire, food, and artefacts by students representing diverse African countries.

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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