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07 March 2024 Photo Lunga Luthuli
Simphiwe Kunene and Prof Francois Strydom
Prof Francois Strydom, Senior Director at the Centre for Teaching and Learning and Simphiwe Kunene, the first African DREAM scholar and a master’s student from the Faculty of Education.

The University of the Free State (UFS) received recognition for its commitment to student success at the 2024 Achieving the Dream (ATD) conference which celebrated its 20-year anniversary. Simphiwe Kunene, an Education master's student originally from the Qwaqwa campus, was selected to represent South Africa as the first DREAM scholar from Africa as part of the conference.

The Achieving the Dream network of over 300 institutions, which is one of the largest movements in US higher education aims to transform colleges and universities so that students of colour and a lower socio-economic status are supported to earn a degree. The UFS is a leading partner in the Siyaphumelela Network, which has been working for 10 years with ATD to enhance the success of students in South Africa. Prof Francois Strydom, Senior Director at the Centre of Teaching and Learning (CTL), accepted the award on behalf of the institution.

Prof Strydom said that collaboration with the ATD and Siyaphumelela institutions has helped the UFS to develop cutting-edge approaches to “level the playing field” and support Kovsies to earn their undergraduate degrees.

The first African DREAM scholar

Kunene was selected as the first African DREAM scholar from the Siyaphumelela network. To select the DREAM scholar, each Siyaphumelela partner institution nominated one student as a preferred candidate. From the proposed candidates, the DREAM scholar was selected by the South African Institute for Distance Education (Saide) based on the following: demonstrating resilience, academic excellence, and a deep commitment to making a positive difference in universities and personal communities.

He addressed the conference of over 2 000 delegates and shared with them his hopes and dreams. Many members of the South African delegation said Simphiwe did his country proud. He had the following to say about his opportunity to be a DREAM scholar: “Being a DREAM scholar was life changing for me, exposing me to an array of opportunities I never knew were possible and available for me. It was as if, for a moment, the world had stopped to just listen to what I had to say."

The way forward

The UFS will continue its work as a partner of the Siyaphumelela network for the 2024-2026 cycle. The multi-stakeholder project team is focused on enhancing undergraduate students’ time, and to position the UFS as a thought and research leader in the area of student success as part of Vision 130.  

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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