Latest News Archive

Please select Category, Year, and then Month to display items

Internationalisation of engaged scholarship: Prof Peacock’s impact

19 March 2024 | Story Valentino Ndaba | Photo SUPPLIED

Prof Robert Peacock, of the University of the Free State’s (UFS) Criminology Department, champions global engagement in scholarship, offering hope to victims worldwide while linking academia, policy, and practice.

Crime and victimisation have far-reaching consequences that profoundly impact on societal, economic, and ecological development. At the forefront of addressing these global challenges in Criminology, Victimology, Transitional and Criminal Justice, stands Prof Robert Peacock, an esteemed figure in the field from the University of the Free State's Department of Criminology.

His expertise adds significant depth to understanding and tackling the complex interplay between interpersonal conflict and broader societal, economic and ecological injustices. As serving and now Immediate Past President of the World Society of Victimology, Prof Peacock’s impact reached the highest levels, holding consultative status at both the United Nations Economic and Social Council and the Council of Europe. Together with the Justice Section of the United Nations Office on Drugs and Crime (UNODC), interventions on Crime Prevention and Criminal Justice reform were also made on occasion of the 35th Anniversary of the United Nations Declaration of Basic Principles of Justice for Victims of Crime and Abuse of Power.

Advancing global discourse

Reflecting on his tenure, Prof Peacock emphasises: “The plight of victims of crime and abuse of power underscores the imperative to scrutinise global and local power dynamics, linking local experiences to global patterns of victimisation and transformation.” This sentiment resonated profoundly during the World Victimology Symposium held in Donostia/San Sebastian in Spain, shedding light on the Anthropocene epoch’s complexities.

His commitment to international collaboration is unwavering, evident in his new role on the Scientific and Advisory committee of the upcoming 2025 World Criminology conference to be hosted by O.P. Jindal Global University in India.

Global reach

Beyond academia, Prof Peacock’s influence extends worldwide, with invitations as a guest lecturer, course director, and keynote speaker at prestigious institutions and symposia. His guest editor roles in special editions of journals like Mediarres and Ethnicity in Criminal Justice highlight his dedication to advancing critical regional and international discourse.

To proceed with an emancipatory agenda for victims of crime and abuse of power in Africa or that of a Southern Victimology, Prof Peacock advocates for a paradigm shift in victimology, transcending narrow Western perspectives, and to remain mindful of the global economy and geopolitics that create new variations of privilege and status and asymmetries that cut across nations and regions. Recent translations of his work into Spanish aim to enhance accessibility across Latin America.

Strategic collaborations

In recognition of his expertise, Prof Peacock received a Global Minds grant, facilitating collaboration with KU Leuven (Katolieke Universiteit Leuven) in Belgium, a leading institution in law and criminology. This partnership, focusing on human rights, transitional justice, restorative justice and victimology, paves the way for impactful research on conflict, peace, and development.

Prof Peacock’s longstanding collaboration with colleagues in Belgium and the Netherlands underscores his commitment to international scholarship. Together, they’ve contributed significantly to victimological approaches to international crimes, even securing an audience with Pope Francis.

Advancing practical application

In advancing praxis and the internationalisation of engaged scholarship, Prof Peacock presented twice during the month of January 2024 on the topic of Trauma informed practice for frontline workers at the Permanent Mission of Belgium to the European Union. This was done in close cooperation with the Leuven Institute of Criminology, KU Leuven, and the Belgian Ministry of Foreign Affairs in Brussels, together with an interdisciplinary project consortium, that included partners from Austria, Belgium, Croatia, Greece, Portugal, Slovakia, and Slovenia. Prof Peacock shared as speaker sessions with a Trauma Expert of the Victims and Witnesses Section of the International Criminal Court in The Hague.

As Prof Peacock continues to champion engaged scholarship on an international scale, his contributions seek to ameliorate the plight of victims of crime and abuse of power worldwide, bridging gaps between academia, policy, and practice.

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.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept