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23 October 2023 | Story André Damons | Photo Rosina Mothiba
Education students present research at Faculty’s Annual Postgraduate Research Conference
A total of 145 postgraduate students and 55 staff members attended the University of the Free State’s (UFS) Faculty of Education Annual Postgraduate Research Conference Social Media.

“Exploring Grade 12 learners’ substance abuse and its influence on their academic performance”, “The role of the School Management Team in addressing Homophobic Bullying in Xhariep public schools” and “Exploring the use of YouTube videos in the teaching and learning of fractions in Grade 4.” 

These were some of the interesting research titles that were presented at this year’s University of the Free State’s (UFS) Faculty of Education Annual Postgraduate Research Conference. The two-day conference, now in its fifth year, took place from 6-7 October with the theme “Changing the Educational Landscape in Africa through ongoing research”. The conference is one of the faculty’s main events supporting its postgraduate students and ensuring time for completion for each one of them. 

A total of 145 postgraduate students and 55 staff members attended the conference where the faculty’s postgraduate students get exposure to present their research in front of an academic audience.

Prof Loyiso Jita, the Dean of the Faculty of Education, delivered the keynote address and spoke at length about the graduation rates of master’s and doctoral students in the faculty. He challenged the presenters to hold themselves and each other accountable for progression in their studies and to produce high-quality research that will position them and the university in good stead nationally and internationally. 

New teaching approach   

In the study “Exploring the use of YouTube videos in the teaching and learning of fractions in Grade 4”, MB Tsoaela (PhD student), explores the teaching and learning of fractions using YouTube videos in Grade 4. In trying to answer the main research question, “How do Grade 4 educators teach fractions utilising YouTube videos?” The researcher states that: “The use of YouTube videos is a very new way of learning in the South African context. This new teaching approach has proven to be exciting for young learners in Grade 4 because it has many options like animations, colourful videos, and pictures. Even though YouTube learning is exciting and fun, its implementation has challenges such as teachers wanting to use a chalkboard. Another challenge is the current load shedding.” 

Psychosocial implications of school violence

Another PhD student, MDL Stack, investigated how to design an assessment for Higher Education that ChatGPT is unable to provide an answer that will pass without human intervention in his research paper titled “Investigating an assessment design that prevents students from using ChatGPT as the sole basis to pass assessment in Higher Education at undergraduate level”. He argued that “ChatGPT has presented significant challenges to lecturers when they set assessments at tertiary level. 

“There is enormous potential for students to attempt to use ChatGPT to write and pass assessments designed at undergraduate level,” the researcher writes. 

Another research paper looked at the psychosocial implications of school violence on teachers in Motheo District public schools in the Free State, arguing that school violence against teachers continues to be a phenomenon that is increasingly disturbing, while having serious implications on South African and global societies. Many teachers suffer social and psychological stress but not much has been done to understand learner-induced violence against teachers.

Exposure for students  

Prof Matseliso Mokhele-Makgalwa, the acting Vice-Dean Research and Postgraduate Studies, says the purpose of the conference is to give exposure to master’s and PhD students to present their work in front of an academic audience (staff and students) as well as for them to get comments and feedback from experts and fellow students on their on-going research studies. 

“The conference is about sharing the ongoing research being done by our master’s and doctoral students and/or reporting on their preliminary and final outcomes of the students who are about to graduate. By presenting their work, they disseminate key findings, build relations with other students and staff, and create inter- and multi-disciplinary networks for future collaborations,” says Mokhele-Makgalwa.

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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