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17 October 2024 | Story André Damons | Photo Supplied
Dr Mutshidzi Mulondo
Dr Mutshidzi Mulondo, academic in the Division of Public Health within the Faculty of Health Sciences at UFS.

Dr Mutshidzi Mulondo, an academic in the Division of Public Health within the Faculty of Health Sciences, at the University of the Free State (UFS), has won a prestigious Global Health Award at the margins of the Global Health Summit in London, the UK.

Dr Mulondo, who is a Novartis Reimagining Healthcare Scholar and a Visiting Scholar at the Beaver College of Health Sciences at Appalachian State University, in the US, was a finalist in two categories: ‘Mental Health and Well-being’ and ‘Rising Star’. She won the Zenith Global Health Award under the category ‘Mental Health and Well-being’. The awards ceremony took place on 28 September and saw health professionals and academics gather in Europe for the auspicious occasion.

“This nomination and selection are an honour that bears testament to my dedication and commitment to SDG 3 (Good Health and Well-being). I hope this win serves as inspiration to young people, particularly to young women in academia and in the sciences,” says Dr Mulondo. The awards are an esteemed platform renowned for celebrating global recognition and excellence, fostering collaboration and innovation in the healthcare sector. They further serve as recognition for contributions made through education, research and/or technology and innovation.

Eco-anxiety

Dr Mulondo, who was invited to attend the summit for the first time, joined a panel of speakers on the session theme ‘mental health and climate change’ where she shared insights on eco-anxiety – the intersection of climate change and mental health which was coined by Albrecht as the chronic fear of environmental change.

Research by the McKinsey Health Institute, says Dr Mulondo, a fellow of the UFS Emerging Scholar Accelerator Programme (ESAP) and member of the UNESCO AG for Women in Science, indicates that more than 75% of young people are pessimistic about the future due to climate change. Most young people in the activism frontlines experience activist burn-out from consistent campaigning, while others experience eco-gaslighting from those who feel climate change is a non-issue. These negative emotions are further exacerbated by young people’s exposure to social media of constant images and conversations about environmental degradation due to climate change.

Pact for the future

Dr Mulondo flew to London from New York after participating in the 79th United Nations General Assembly’s Summit of the Future and Science Summit, as well as the New York Climate Week. She further provided insights into the adoption of the Pact for the Future which was adopted during the Summit of the Future. “With only 17% of the Sustainable Development Goals (SDGs) targets on track to be achieved by 2030, 18% stagnant and 17% regressed to pre-2015 when the goals were first adopted (SDG Report 2024), Mental Health still remains among 10 global health issues to track according to the World Health Organisation (WHO),” says Dr Mulondo.

“The Summit of the Future, which is regarded as a once-in-a-generation high-level event,” she continues, “was aimed at establishing a new global consensus to safeguard the present and future generations. Current challenges such as health pandemics, political unrest, and climatic changes were factored into discussions to keep apace with the changing world in the adoption of the Pact for the Future”.

Recommendations and mitigation efforts should focus on encouraging those experiencing eco-anxiety to focus on joining collective action efforts (i.e. campaigns to clean ocean and beach environments (etc,) so that they feel they are doing something towards saving the planet. “This will help alleviate the feelings of ‘hopelessness’ which some experience from not knowing what to do about the environmental degradation. Furthermore, intergenerational collaboration is necessary for young people to voice their concerns and innovative ideas on the issue, while the older generation listens and further shares their lived wisdom. Ultimately, collective support (Ubuntu) is what is needed as part of the mitigation efforts,” concludes Dr Mulondo.

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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