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07 October 2024 | Story André Damons | Photo Supplied
Deaf awareness Campaign 2024
Boipelo Leteane, Amahle Jemane, Zinzile Sibiya (Speech-Language Pathologist at UAH), Ntsatsi Dingaan-Mokushane, Andani Madzivhandila, Yolanda Nzume (Administration Clerk at UAH) and Dr Phindile Shangase at the Deaf Awareness Campaign at the UFS.

The Department of Speech Therapy and Audiology at Universitas Academic Hospital (UAH), in partnership with the Division of Public Health at the University of the Free State (UFS) recently held their annual Deaf Awareness Campaign with much success.

The campaign, which is the brainchild of Andani Madzivhandila, a Cochlear Implant MAPping Audiologist at Universitas Academic Hospital (UAH), is in its second year and was attended by Deaf students from the UFS, community members and academics from the UFS Faculty of Health Sciences, including Dr Phindile Shangase from the Division of Public Health at the UFS in collaboration with UAH Speech Therapy and Audiology staff.

Purpose of the event

The event took place on 28 September 2024 in the foyer of the Francoise Retief building. September is the International Month for Deaf People. The Department of Otorhinolaryngology and Med-EL assisted with some sponsorship to make the event a success. Ntsatsi Dingaan-Mokushane, the Assistant Director for Speech Therapy and Audiology at UAH, opened the ceremony and highlighted the importance of Deaf Awareness Campaigns in general and further elaborated on the World Federation of the Deaf theme for 2024, which is “Sign up for sign language rights”.

Dr Shangase shared her experiences and challenges of living with hearing loss and how she manages it, and further elaborated that the purpose of the event was to raise awareness of the different types of hearing loss, especially deafness. It was also to raise awareness of the challenges encountered by Deaf people and to discuss available technologies to assist those with hearing loss as well as those who are born profoundly Deaf.

The event is organised to share experiences from professionals, those with hearing loss as well as the Deaf community, to share experiences on coping and managing life with hearing loss as well as deafness. The organisers try to educate the public about Deaf culture, sign language and the experiences of Deaf people and to help combat stereotypes, stigmas and misconceptions surrounding deafness. The event is also to promote inclusion and encourage equal access to education, employment, healthcare as well as breaking down communication barriers and address systemic and social barriers that hinder Deaf individuals’ participation.

Sharing lived experiences

According to Dr Shangase, the event highlighted the progress as well as gaps in support interventions for those who live with hearing loss and deafness. Says Dr Shangase: “Availability of technologies was highlighted as facilitating different forms of participation for those with hearing loss and deafness. However, it was clear that most of the available technologies are not being adopted in workplaces as well as in communities.”

Boipelo Leteane, a parent of a two-year-old child who was born deaf, shared her experiences and her journey before and after her child had undergone a cochlear implant, while Madzivhandila shed some light on the challenges faced by healthcare professionals when hearing loss/deafness is diagnosed and needs to be managed. 

Amahle Jemane also shared her personal experiences and challenges she faces daily as a signing young female in South Africa, where the majority of the population use spoken language, and she uses South African Sign Language (SASL). 

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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