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UFS encourages youth participation in upcoming national elections

25 April 2024 | Story VALENTINO NDABA | Photo Supplied

Human Rights Month Graphic — Empowering the youth to shape tomorrow’s democracy.

As South Africa prepares for its national elections scheduled for 29 May 2024, the University of the Free State (UFS) emphasises the importance of youth engagement in the democratic process. These sentiments were echoed during the Human Rights Day event recently hosted by the Free State Centre for Human Rights.

Exercising the right to vote

Aligned with the university’s Vision 130 strategy, which prioritises societal development, the UFS aims to educate and engage its community members on the significance of voting as a catalyst for positive change. Through initiatives like the Human Rights Day event, the university fosters awareness and advocacy for democratic principles, empowering individuals to exercise their right to vote and contribute to shaping the nation’s future.

Advocating for democratic principles

Dr Annelie De Man, Coordinator of the Advocacy Division at the Free State Centre for Human Rights, highlighted the relevance of the Human Rights Day event in light of the elections. “We celebrated Human Rights Day by raising awareness amongst our students regarding the rights that they possess including the right to vote, especially with the South African national elections approaching. We also wanted to convey the message that even though we as a country are experiencing many challenges, we still have our constitutionally guaranteed and hard fought-for rights that guarantee that our human dignity and right to equality must be respected.”

The event held on the Bloemfontein Campus served as a platform to raise awareness among students about their rights and the role of the Free State Centre for Human Rights. Limeque Redgard, a student assistant at the centre, described the event as an opportunity to educate students on human rights within the institution and to introduce them to available support mechanisms in case of rights violations.

Student-led advocacy

Badumetsie Tsieane, Executive Committee Chairperson of the Human Rights Ambassadors, noted the importance of making human rights discussions engaging for students and highlighted the role of ambassadors in promoting awareness and advocacy.

The event showcased the enthusiasm and commitment of students towards understanding and championing human rights, and also underscored the impact of initiatives like the Free State Centre for Human Rights in empowering the youth to participate actively in shaping a just and equitable society.

A call to action

As the nation gears up for the elections, UFS encourages students to exercise their democratic right to vote. Recognising the challenges faced by the country, the university reaffirms its commitment to promoting civic engagement and upholding the principles of human rights and democracy. With the support of initiatives like the Human Rights Day event, the UFS aims to equip students with the knowledge and awareness necessary to become informed and responsible citizens. By fostering a culture of engagement and advocacy, the university strives to contribute to the development of a vibrant and inclusive democracy in South Africa.

As the countdown to the elections continues, the UFS remains dedicated to empowering the youth to play an active role in shaping the future of the nation through their participation in the democratic process.

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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