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Dr Mutshidzi Mulondo’s global achievements highlight UFS’ Vision 130 goal of excellence

20 June 2024 | Story Jacky Tshokwe | Photo Suplied

The University of the Free State (UFS) takes immense pride in the remarkable achievements of Dr Mutshidzi Mulondo, an academic in the Faculty of Health Sciences. Her international recognition and appointments not only exemplify her dedication to academic excellence and leadership but also reflect the UFS’ commitment to nurturing researchers who are globally competitive and internationally well connected, aligning perfectly with Vision 130.

Dr Mulondo was recently appointed to the International Council of Advisers as council member in the Golden Key International Honour Society. Golden Key, the world's largest collegiate honour society, selects the top 15% of high academic achievers in a college or university. In this role, Dr Mulondo will represent South Africa and oversee more than 20 (all) academic institutional chapters in South Africa. Her passion for academic excellence and leadership development is evident, as she strives to nurture these qualities among students, further ensuring that they remain socially engaged, in the spirit of ubuntu. “Education is one of the keys to eradicating poverty. While academic excellence can set graduates apart, we must continue to encourage and celebrate this excellence among our students and youth – not just this Youth Month but every other month. I am honoured to amplify an organisation such as Golden Key that shares these values,” says Dr Mulondo.

This commitment to academic and leadership excellence is a cornerstone of the UFS’ mission. The strategic objectives aim to enhance research capabilities and promote leadership, creating an environment where students and staff can thrive and make significant contributions to society.

Dr Mulondo’s recent accomplishments extend beyond her council and advisory role. She was awarded an impact-oriented grant for emerging researchers under the University Partnership Initiative, allowing her to strengthen her collaborative research partnership with the Appalachian State University (AppState). As a Public Health visiting scholar at AppState’s Beaver College of Health Sciences, she worked with academic host Dr Tandrea Carter, and collaborators Prof Martie Thompson and Prof Adam Hege. Her visit in the last term of 2023 culminated in a presentation of preliminary findings at the Global Symposium, USA. This public health partnership highlights the continuing collaboration initiated during her time as a Mandela Washington Fellow in 2022. This partnership underscores the UFS’ commitment to global engagement and fostering partnerships that enhance educational and research agenda.

Her global impact is further recognised, as she was selected globally as one of 10 Reimagining Healthcare Scholars by Novartis in 2023. Representing South Africa, she joined young global scholars at the One Young World Summit in the United Kingdom. The summit gathered delegates from 192 countries to address pressing global issues such as mental health, climate change, and food security. “As emerging scholars, it is essential to stay engaged locally and globally if we must remain innovative,” says Dr Mulondo, who is now a One Young World Ambassador. Her participation underscores the UFS’ dedication to nurturing staff members who address global challenges and aligns with the vision of fostering academic excellence and social responsibility.

“It is no surprise that Dr Mulondo has been appointed and selected for these various global roles and accolades, as she has continued to display the UFS Vision 130’s values of academic and leadership excellence on a global stage, further evidenced by her selection to the university’s Emerging Scholar Accelerator Programme (ESAP),” says Prof Joyce Tsoka-Gwegweni, Vice-Dean: Research and Head of Public Health. This advanced residential programme identifies the most promising academics who have obtained a doctoral degree within the last five years. Dr Mulondo’s dedication to academic excellence and leadership is commendable.

Reflecting on her journey as an emerging researcher in the newly established Division of Public Health, Dr Mulondo expressed gratitude for the supportive environment at the UFS. “I am grateful for the enabling environment that the UFS provides to emerging researchers and academics through programmes such as ESAP. I look forward to continued growth and I continue to be fuelled by my favourite passages of Scripture. ‘Let no one despise your youth, but be an example to the believers in word, in conduct, in love, in spirit, in faith and in purity.’ For the people who know their God will truly be strong and will carry out great exploits.” (1 Timothy 4:12; Daniel 11:32).

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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