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26 November 2024 | Story Leonie Bolleurs | Photo Supplied
SARIMA presentations 2024
The UFS DRD team that attended and presented at the 2024 SARIMA conference in Maputo, Mozambique.

The Directorate Research Development (DRD) team from the University of the Free State (UFS) joined research management professionals from across the globe at the 2024 Southern African Research and Innovation Management Association (SARIMA) Conference held in September this year. This year's conference, hosted for the first time in Mozambique, focused on the theme, It Takes a Village to Raise a Child, highlighting the collective effort needed in research and innovation.

The UFS delegation participated in workshops on navigating change, unlocking research impact potential, tools and techniques for research and innovation project management, reviewing research-related contracts, and assessing associated risks. The Bill and Melinda Gates Foundation also led a training session, while other workshops explored strengthening global research partnerships and advancing competencies in research management.

Opportunity to share and learn about best practices

Boemo Segoje, Officer for RIMS, Ethics and Creative Outputs, reflected on the conference’s collaborative atmosphere, noting the opportunity to share and learn about best practices. Segoje, alongside Maricel van Rooyen, Senior Officer: Project Manager, RIMS and Ethics, presented a poster titled, Empower the Village with an Effective Research Management System, showcasing the university’s InfoEd Research Information Management System (RIMS). “Our audience was particularly impressed with how RIMS consolidates various research functions into one platform,” said Segoje.

Another UFS poster by Mpho Mashamba, Officer: RIMS Development and Maintenance, and Ethics and Katleho Nyaile from the Centre for Graduate Support (CGS) focused on Breaking Down Silos: Enhancing Interdepartmental Communication in Research Administration. They highlighted the need for collaboration within the university, emphasising how interdepartmental communication enhances research outcomes. “We referred to the importance of collaborating with other units, keeping a line of communication open, as well as engaging various stakeholders. This is especially important for a team like ours whose work impacts every faculty member,” said Mashamba.

Mandy Jampies, Senior Officer Postdoctoral Fellows presented on It Takes a Village: Fostering Collaborative Networks for Postdoctoral Fellow Management. This talk focused on building a ‘village’ for postdoctoral fellows by streamlining visa processes and establishing partnerships with other institutions, such as the University of Johannesburg. "The audience showed great interest in our initiatives, particularly the visa partnership with the Department of Home Affairs," Jampies remarked.

Jampies’s commitment to supporting postdoctoral fellows extended beyond her presentation. In addition to discussing ways to build a supportive ‘village’ through streamlined visa processes and collaborative partnerships, she also played a role in the science communication pre-conference workshop. Reflecting on this workshop, Jampies noted it as a standout moment. “Boemo Segoje and I had the chance to present on the university’s initiatives to boost research visibility through newsletters, social media and webinars,” she shared.

Sugan Moodley, Director of Research Development Finance, remarked that it was interesting to see the Research Management progression made by universities and to compare similarities, differences, strengths and weaknesses between the UFS and other universities.

AI, here to stay

Mashamba found inspiration in a session by the University of Ghana, where he drew parallels between Ghana’s research fund and the UFS Central Research Fund. “Learning from their experience will help enhance our processes here at the university,” he shared. A big fan of lifelong learning, he saw the conference as a great opportunity to pick up new ideas. He said, "I really made the most of every moment. For me, a few key things stood out. First off, having clear policies and standard operating procedures (SOPs) is important for making things run smoothly and getting more done.”

He continued, “As for AI, it’s definitely here to stay. I’m excited about the potential AI has to help streamline our work. Once it’s ready to be used effectively in the workplace, I’d love to bring it into our systems and even use it to improve what we’re already doing." Additionally, Dr Glen Taylor, the Director of Research Development at the UFS, expressed similar enthusiasm for the AI presentation, finding it an interesting insight into the future of research processes.

For Segoje, the conference also highlighted the importance of leadership in research management, referring to a session by the University of Pretoria on Ubuntu leadership. “The emphasis on Ubuntu aligns with the UFS’s values, emphasising the importance of sharing knowledge and empowering others,” she said.

Reflecting on the conference, Jampies concluded, “SARIMA 2024 was one of the best conferences I have attended, providing a wealth of practical knowledge that I can apply to improve my work portfolio.”

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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