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19 September 2023 | Story Valentino Ndaba | Photo Unsplash
“Shattering Academic Barriers for Gender Equality"

As we reflect on the significance of Women's Month, which occurred last month, it is worth noting that the Gender Equality and Anti-Discrimination Office (GEADO) at the University of the Free State (UFS) organised a thought-provoking seminar titled, "Bridging the gap: Exploring the Intersection of Traditional African values and Modern Perspectives in Achieving Gender Equality." This event, featuring distinguished guest speakers Prof Nokuzola Mndende and Dr Munyaradzi Mushonga, delved into the historical context of traditional African values and their impact on gender roles and norms. Their primary objective was to discern strategies for fostering dialogue, understanding, and collaboration between traditional and modern stakeholders, all in the noble pursuit of advancing gender equality in Africa.

Tradition versus Modernity

Prof Nokuzola Mndende, an adjunct professor in the Department of Sociology and Anthropology at Nelson Mandela University, as well as the President of We Come Back Spirituality and Founder of Icamagu Heritage Institute, emphasised the importance of African scholars embracing their roots. She stated, "It is important that young African scholars must be bold and change direction and start from home using African tools. In their endeavour to decoloniality, they must not forget their past." She also stressed the need to discard Western theories and spectacles that have been imposed, highlighting the scarcity of literature that portrays the positive aspects of African customs.

Dr Mushonga, the Programme Director for Africa Studies at the UFS Centre for Gender and Africa Studies, drew attention to the impact of modernity on a global scale. He referred to the 1500s when the world was pluricentric, as opposed to the current Eurocentric world order. Dr Mushonga cautioned against the seductive allure of modernity, which tends to cast African traditional perspectives as regressive while promoting Eurocentric ones as progressive.

Fostering equality in Africa

Siyanda Magayana, Senior Officer at the Gender Equality and Anti-Discrimination Office, shed light on the webinar's purpose. She explained, "the webinar intended to critically engage whether there is a gap between African traditional perspectives and values of gender equality against modern perspectives. In addition, we wanted to examine the emergence of modern perspectives and their influence in challenging gender inequality in an African context." She further highlighted the need for African institutions to adopt context-specific approaches to gender equality, rather than relying on Eurocentric models.

Magayana also echoed Prof Mndende's preference for the term "gender equity" over "gender equality," as the latter can inadvertently reinforce a perception of male superiority. Magayana emphasised that achieving gender equity in African contexts should deviate from Eurocentric perspectives, considering the unique histories, understandings, and people in the Global South.

Breaking the glass ceiling

As a prelude to the seminar, GEADO also hosted a webinar in honour of Women’s Month titled "Breaking the Glass Ceiling in Higher Education.” This webinar shed light on the unique challenges women face in academia, addressing implicit biases, stereotypes, and gender-based discrimination. It provided a platform for women to share their triumphs and experiences. Together, these initiatives propel us towards a future marked by diverse leadership and empowered strategies, ultimately promoting gender equality on the continent. 

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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