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16 January 2024 | Story Leonie Bolleurs
Scie-Ed building

The university is transforming its campus with state-of-the-art infrastructure development. We are creating spaces that foster learning, empower groundbreaking research, and offer an enriching university experience.

UFS Sasol Library

The UFS has been hard at work to move away from traditional library spaces towards creating tech-enhanced, flexible environments that are dynamic for teaching and learning. According to Jeannet Molopyane, Director of Library and Information Services, they strive to align their spaces with global best practices with the infrastructure changes.

Centre for Mineral Biogeochemistry

The Centre for Mineral Biogeochemistry – completed in February 2023 – integrates seamlessly with its surrounding environment, while also providing a new collaborative workspace for the centre’s personnel. This state-of-the-art facility boasts various laboratories which were mainly funded by the Department of Science and Innovation (DSI). The CMBG includes, among other initiatives, the Mineral Node of the Biogeochemistry Research Infrastructure Platform (BIOGRIP), an initiative of the DSI. This space is situated next to the existing Microbiology Building on the Bloemfontein Campus. 

University Estates Building

For this repair and renovation project, with a construction theme, internal and external materials were selected for their low-maintenance qualities. The first office, located opposite the entrance door, features cladding with exposed galvanised corrugated iron. A new steel mezzanine level was installed and painted in ‘CAT’ yellow and black. All pipes, including plumbing and electrical, are exposed on wall surfaces. The use of internal exposed brickwork, concrete floors, and oriented strand board in ceilings and cupboards further accents this quality in the completed project. 

Animal Research Centre

The Animal Research Centre on the Qwaqwa Campus, replaced the temporary structure that previously served as animal housing. The new structure complies with the requirements and standards for a research facility and caters to the needs of researchers and animals, including small and large rodents. The exterior materials used complement those of the surrounding buildings, providing a low-maintenance profile. The building, accessible to persons with disabilities, contains two research laboratories, an ecotoxicology laboratory, a veterinarian’s office, and a procedure room.

South Campus 24/7 Study Space

The shift to extended programmes and dramatic increase in student enrolment on the South Campus created the need for additional study areas. Considering the steep site outcrop and the existing pedestrian routes from the lower campus, the design explored building blocks that progressively staggered up the hill to accommodate a small amphitheatre study area, maximising seating capacity. This allows the building to accommodate the site’s steepness rather than ignore it. The final design provides study spaces on three levels, all accessible via a ramp, with the main functions situated on the primary level. This design also ensures accessibility for all users, including those with disabilities.

KovsieGear

Incline Architects has designed a new innovative space on the Thakaneng Bridge on the Bloemfontein Campus to accommodate the expansion of the KovsieGear outlet. This new design incorporates extra retail space along with additional room for administration work. The KovsieGear shop now features a new aesthetic, created with natural materials to complement the UFS colours.

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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