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11 December 2024 | Story Leonie Bolleurs | Photo Supplied
Dr Busisiwe Ntsele
Dr Busisiwe Ntsele earned her joint PhD from the UFS and Vrije Universiteit Amsterdam in the Netherlands. Looking ahead, her mission is to equip graduates with the skills to conduct research that addresses community needs with and by the community, highlighting the mutual benefits of true collaboration.

Dr Busisiwe Ntsele, a first-generation interdisciplinary scholar with a rich background in law, sociology, and human rights, returned to South Africa this year after completing a joint PhD degree between the University of the Free State (UFS) and Vrije Universiteit Amsterdam (VUA) in the Netherlands. Her mission is clear: to plant seeds of hope and drive transformative change in her community.

“My purpose is to share transformative narratives of change by spreading pockets of hope for young black girls who are often perceived to be at the bottom of the barrel in any given society,” says Dr Ntsele.

Her encounter with gender-based violence and involvement in advocacy and mobilisation of communities to stop gender-based violence sparked her passion for human rights and social justice.

Recognised for her contributions to building a just society, Dr Ntsele was awarded the prestigious Desmond Tutu Fellowship by the National Research Foundation, which supported her in pursuing this dual-degree opportunity. The title of her PhD thesis is A Critical Study of Community Engagement at a South African University.

Walking across the stage on Monday 9 December 2024 to receive her PhD during the UFS December Graduation Ceremonies on the Bloemfontein Campus marked the second time Dr Ntsele has celebrated this achievement in 2024. Earlier this year, in June, she defended her PhD in Amsterdam. In addition to her PhD, she holds a Bachelor of Arts in Law (UNESWA), a BA Honours in Industrial Sociology (UJ), and an MA in International Human Rights Law (Wits).

A double-barrel PhD

Speaking about her PhD, Dr Ntsele says the focus of her work was to critically study community engagement in South African universities using the UFS as a case study. “This case study equips us to understand community engagement (CE) and engaged scholarship (ES) within South Africa's higher education context,” she adds.

Her research explored how CE aligns with the UFS vision of supporting social justice, while addressing its broader role in post-apartheid South Africa. Through document analysis, interviews, and observations, she investigated the experiences of community members, students, staff, and policy makers involved in CE programmes.

Completing a joint PhD with four supervisors across two institutions not only exposed her to different skills, experiences, and varying personalities, but also offered a range of benefits. “In my case, it provided access to diverse expertise, research facilities, and methodologies, enriching the academic experience and strengthening innovative, interdisciplinary thinking.” The collaboration expanded her professional networks and connected her with global academic communities.

“As a first-generation student, I was never confident about my capabilities, but such exposure to varied academic systems and cultural perspectives improved my adaptability,” she explained.

“For the first time I saw myself as black, and I was not ashamed of my blackness. Instead, I was determined to put my community on the map by telling stories of hope. This hope inspired me to showcase the rich narratives of communities, highlighting how co-creating solutions alongside them can lead to epistemic justice, decolonisation, and the breaking down of knowledge hierarchy,” she reflects.

Decolonising education

Central to her study is the Meraka community, which beautifully tells the story of students, teachers, and community members who came together to build an indigenous cultural village using traditional methods combined with academic and scientific knowledge. “Meraka is not just a construction project; it’s about building relationships and valuing humility. The Meraka project is a typical example of how we can decolonise education by centring indigenous knowledge and supporting it with scientific research and lived experiences of the community,” she notes.

“By hearing the voices of the people in the community and treating them as equal contributors, my study contributed to an understanding of CE and its potential for co-creative and socially just outcomes in a rapidly evolving South African higher education context,” she states.

In the future, Dr Ntsele plans to pursue postdoctoral research, publish her findings, and advocate for the importance of integrating different forms of knowledge. Her goal is to educate graduates on the value of conducting research that addresses community needs with the community and by the community, emphasising the mutual benefits of such collaborative efforts.

Engaging with communities from start to finish of the project, Dr Ntsele found that universities must recognise the critical role academics play in addressing the invisible power dynamics that hinder engaged scholarship from reaching its full potential. “If universities are to break down institutional cultures, they need to confront normalised power structures and embrace partnerships that are mutually beneficial. They must also start treating communities as equal partners who have their own voice, rather than as blank slates or vulnerable groups in need of empowerment,” says Dr Ntsele. 

Also read and listen

Click to view documentMeraka Blog

Click to view documentNarratives of Change Podcast

Click to view documentCommon Good Digital story

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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