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UFS hosts IASIA 2024 Conference on Public Administration

24 July 2024 | Story Valentino Ndaba | Photo Born2shoot

The University of the Free State (UFS) recently hosted the esteemed International Association of Schools and Institutes of Administration (IASIA) 2024 Conference. This notable event was organised by the UFS Department of Public Administration and Management, bringing together 280 academics, researchers, students, and practitioners to delve into the theme, Alternative Service Delivery and Sustainable Societal Responsiveness.

The relevance of this theme aligns with the Global and Africa Agendas 2030 and 2063, emphasising the need for a transformative dynamic to ensure that no one is left behind. The conference addressed the roles and challenges faced by public institutions, governments at all levels, public servants, and citizens worldwide. It highlighted the importance of managing uncertainties, challenges, and expectations in an era of complex reforms.

The conference featured a diverse and distinguished line-up of speakers, including Dr Najat Zarrouk, President of IASIA; Dr Sofiane Sahraoui, Director General of IASIA; Dr Ra’ed Benshams, President of the International Institute of Administrative Sciences (IIAS); Prof Francis Petersen, UFS Vice-Chancellor and Principal; and Geraldine Fraser-Moleketi, former Minister of Public Service and Administration of South Africa.

Advancing excellence

IASIA is dedicated to strengthening administrative capacity worldwide, advancing excellence in public administration education and training, and fostering the dissemination of innovative scholarly research and practices in governance and administration. The key objectives of the conference are to promote the exchange of knowledge on the evolution of public administration theory and practice and to facilitate comparative studies and the development of public administration theory. In addition, it aims to encourage innovation in ideas, methods, and techniques in public administration; strengthen the dialogue between academics and practitioners; as well as to develop and consolidate a community of public administration experts open to contributions from young researchers and public officials.

Sustainable solutions

“Hosting the IASIA Conference was pivotal for addressing sustainable solutions to service delivery challenges in the public sector, both globally and within the South African context. It provided a valuable platform for international exposure and networking for the UFS Department of Public Administration and Management, the broader UFS community, the Free State Provincial Government, and the South African as well as the global public administration and management fraternity,” said Prof Liezel Lues, UFS Professor of Public Administration and Management and rapporteur of the IASIA conference.

“It also included practitioners from South African universities and various public sector stakeholders, aligning with Vision 130's goal of making a significant social impact by fostering collaboration, knowledge sharing, and innovative solutions to local and global challenges,” she added.

Exploring the future of public service

A significant focus of the conference was exploring alternative service delivery models aimed at enhancing efficiency, responsiveness, inclusiveness, collaboration, co-production, and accountability. Public institutions and governments worldwide are grappling with numerous complex challenges, including the aftermath of the COVID-19 pandemic, geopolitical tensions, rapid urbanisation, climate change, inequality, youth disorientation, migration, and the digital revolution. These challenges have led to a critical lack of trust in public institutions and growing dissatisfaction with government performance.

Embracing alternative service delivery

Traditional government models have often struggled to meet citizens' needs and address these multifaceted issues. The conference highlighted the emergence of alternative service delivery models, emphasising the need to open public services to other actors and stakeholders, including the private sector, civil society organisations, and community groups. This approach seeks to enhance public service delivery through collaboration and innovation, ultimately striving to build a more responsive and sustainable society.

Click to view document Please click here to scan the QR code with the IASIA app for more information about the conference.

Watch the conference highlights video

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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