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31 May 2024 | Story Valentino Ndaba | Photo Matome Mokoena
Global Citizenship
Distinguished speakers and scholars gathered at the University of the Free State to discuss global citizenship and the transformative role of African higher education in celebration of Africa Day.

The University of the Free State (UFS) recently hosted a compelling event at its Bloemfontein Campus in celebration of Africa Day. Under the theme “World Citizenship and African Higher Education: Preparing Students for a Connected World”, the gathering, organised by the Office for International Affairs, brought together distinguished speakers and scholars to explore the significance of Africa Day and the pivotal role of African institutions of higher learning in shaping a global mindset.

In his opening address, Prof Francis Petersen, Vice-Chancellor and Principal of the UFS, emphasised the importance of commemorating Africa Day as a means to honour the continent's history, celebrate its diversity, and reaffirm commitments to unity, peace, and progress in Africa. “Events of this nature remind us that Africa is rising and increasingly claiming its rightful place as a thought and leadership influencer in the global community of nations. How we, as the UFS, embrace this as an opportunity for innovation and impact is of critical importance to our institutional vision, which we call Vision 130, setting out our collective intent to the year 2034, when the university will mark the 130th anniversary of its founding,” he added.

Addressing inequality and colonial legacies

A panel discussion featuring prominent speakers delved into critical issues affecting African society and higher education. Advocate Thando Gumede, a respected human rights and feminist activist, passionately advocated for substantive equality and the dismantling of systemic barriers to empower black women in society, with a particular focus on academic institutions. Gumede emphasised the persistent issues facing African women and girls, particularly black women, in the economy and leadership roles. “It’s now 2024, and yet a black government has purposefully and intentionally failed to meaningfully address the laws, systems, and colonial ideologies that ultimately led to the socioeconomic and political paralysis and violation of African women and girls today, especially black women within the economy and roles of leadership,” she asserted.

She further elaborated on the metaphor of tiptoeing around a house, symbolising the cautious and ineffective efforts to address these deep-seated issues. Advocate Gumede’s call to action was clear: "We have been tiptoeing in this house for 30 years, not wanting to bump the nice transparent vases around the house. We have been silently tiptoeing around this house so as to not wake up the masters. We have been unable to breathe in this house because we have been giving excessive amounts of oxygen to those who don't need it as much as we do. And so, what I'm trying to say is that unless we are willing to tear the entire house down and smash the foundation that it once stood on, there ain’t nothing going to change. Folks, we need to destroy the house and go build something new somewhere else."

Decolonising academic discourse and promoting inclusivity

Other panelists included Prof Itumeleng Mosala, an academic specialising in theology and religious studies, who passionately highlighted the need to decolonise theological discourse and challenge Eurocentric narratives for a more inclusive academic environment. Additionally, Prof Vasu Reddy, Vice-Chancellor: Research and Internationalisation of the UFS, stressed the value of embracing diverse perspectives and knowledge systems to cultivate critical thinking and intercultural understanding among students.

Promoting social justice through higher education

Dr Phethiwe Matutu, CEO of Universities South Africa (USAf), spoke about the pivotal role of higher education institutions in promoting social justice through global engagement and addressing historical injustices to build a more equitable society. “Success in higher education hinges on multiple components, including access, resources, and the integration of indigenous knowledge systems. Embracing indigenous knowledge is vital not only for cultural affirmation but also for global advancement, with numerous universities and organisations making significant strides in this area.”

“Pedagogies that promote social justice, such as peer learning and reflective teaching, are essential. These methods validate students' knowledge and encourage comprehensive learning. The Ubuntu pedagogy, which emphasises care, collaboration, and language, is particularly affirming and relevant in advancing education,” she added.

Towards equity and renewal

Three recommendations were proposed for consideration: undoing the residue of colonial leadership ethos, leveraging African knowledge systems in education, and continuously questioning and reflecting on practices to ensure alignment with values and genuine progress.As the event concluded, Prof Petersen urged attendees to reflect on the insights shared and consider their roles in driving positive change within their communities and institutions. The UFS Africa Day event served as a platform for robust discourse on advancing global citizenship and African higher education, reaffirming the institution's commitment to excellence, inclusivity, and the pursuit of knowledge for societal transformation.

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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