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22 February 2024 | Story EDZANI NEPHALELA | Photo LETHABO MACHABAPHALA
Theological Day 2024
From left to right: Prof Lodewyk Sutton (Acting Dean of the Faculty of Theology and Religion), Prof John Klassen (Dean Designate), Prof Heinrich Bedford-Strohnm (Moderator at the World Council of Churches) and Prof Henco van der Westhuizen (Associate Professor at the Faculty of Theology and Religion) participated in the Theological Day event held at the UFS Bloemfontein Campus.

South African democracy, born from the crucible of struggle, stands as a beacon of hope on the African continent. Rising from the shadows of apartheid, it has evolved into a vibrant, pluralistic society with inclusive governance and constitutional protections. However, as the nation approaches its forthcoming elections and enters its fourth decade of democracy, persistent challenges such as inequality, corruption, and unemployment continue to test the resilience of the citizens.

On 12 February 2024, the Faculty of Theology and Religion at the University of the Free State hosted an event themed “The end of democracy? theological perspectives” on the Bloemfontein Campus, commemorating Theological Day with intellectual discussions and celebrations. 

Associate Professor Prof Henco van der Westhuizen, from the Department of Historical and Constructive Theology, introduced the keynote speaker, Prof Heinrich Bedford-Strohnm, leader of the World Council of Churches, who shared insightful thoughts during the event. 

Prof Heinrich Bedford-Strohnm articulated, "Dignity might be mere words, but it carries profound meaning. We must question whether the principles inscribed in the South African Constitution are genuinely upheld. Democracy, according to the Bible, is about treating everyone equally, showing respect, and fostering understanding. It transcends mere power; it entails using power to safeguard the weak and more vulnerable, mirroring the ideals of the South African Constitution."

Addressing the impact of digitalisation on society, he noted that while it unites the world, it also poses challenges for democracy. Despite its potential to enhance participation, transparency, and accountability, the digital landscape, saturated with social media platforms, inadvertently fuels the commercial realm. Countless hours are spent disseminating unverified information, and fake news, and fostering hatred to benefit algorithms and the commercial sphere.  

While the South African Constitution grants the right to freedom of expression, Prof Heinrich Bedford-Strohnm advised churches to carefully navigate their involvement in political issues. “It's crucial to be mindful of the context, manner, and openness of communication for effective public discourse. While supporting political views is acceptable, active participation should be avoided.”

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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