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29 November 2024 | Story Anthony Mthembu | Photo Tania Allan
Business School 25 Year Celebration
Some of the guests and staff members of the UFS Business School who attended the 25th anniversary celebration of the school.

To commemorate its 25th anniversary, the Business School at the University of the Free State (UFS) held a celebratory event on the UFS Bloemfontein Campus on 22 November 2024.

Prof Frans Prinsloo, acting Dean of the Faculty of Economic and Management Sciences (EMS) at the UFS who attended the event, said, “The occasion is not just a celebration of the passing of time, but it’s also an opportunity for us to reflect on the values, achievements, and aspirations that have shaped the journey of the UFS Business School.” The event, which was regarded as a ‘momentous milestone’, was also attended by Prof Nicolene Barkhuizen, Director of the UFS Business School, Prof Frederick Fourie and Prof Bennie Anderson – founding members of the Business School, as well as Prof Tienie Crous and Prof Hendri Kroukamp, who are former deans of EMS.

A walk down memory lane

In his opening address, Prof Prinsloo reflected on the growth of the Business School over the past 25 years and highlighted some of the achievements of the staff that make up the Business School. However, the highlight of the event for many in the audience was the trip down memory lane by the founding members of the Business School as well as the former deans of the faculty.

 In their address, Profs Fourie and Anderson shared some of their fondest memories and experiences as they worked towards putting together the Business School. For instance, Prof Fourie indicated that in order to ensure that the syllabus was of high quality, the founding members had to travel overseas and learn from several institutions, such as Harvard Business School.

In addition, Profs Fourie and Anderson spoke extensively about their pride in the Business Management and Leadership (BML) programme, offered by the Business School. According to Prof Fourie, the degree was the brainchild of Prof Anderson, who for several reasons wanted to consider working adults who might not have had experience in school learning. As such, they consider the BML programme as one of their most special achievements, given its impact. Furthermore, Prof Crous and Prof Kroukamp also shared their memories of being part of the institution, and specifically the Business School.

Forging ahead for another 25 years

In the pursuit of 25 more years, Prof Barkhuizen indicated that the school is aiming to achieve success with several projects. These include staff and student exchanges in order to optimise the experience of both stakeholders. “Even though we have a global reach, it is important for us to apply it locally,” she said. In addition, Prof Barkhuizen highlights that for the Business School to continue serving the needs of its unique student clientele, it needs to become more agile. As such, it will continuously reinvent its programmes with the input of its stakeholders. For instance, she indicated that the school is looking at implementing joint qualification offerings, among other things.

As the event ended, Prof Barkhuizen said that she was, “so proud of the progress made by the Business School; it has been a journey to get here, but this function today taught me to never give up hope and not to give up on one’s dreams”.

News Archive

Good quality wheat essential for bread production
2016-11-29

Description: Robbie Lindeque Tags: Robbie Lindeque 

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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