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30 October 2024 | Story Jacky Tshokwe | Photo Bram Fischer
BRAM FISCHER MEMORIAL LECTURE 2024

Join us as Prof Premesh Lalu from the University of the Western Cape presents this year’s lecture, with a response from Prof Steven Friedman of the University of Johannesburg.

Lecture title: "Bram Fischer's Briefcase: What's Left of Apartheid?"

In a compelling narrative of historical irony, a briefcase exchanged between Bram Fischer and Sydney Kentridge after the Rivonia Trial was later reimagined in the 1997 theatre production Ubu and the Truth Commission, created by Jane Taylor, William Kentridge, and Handspring Puppet Company. Repurposed as the ‘Dogs of War’ puppet, this briefcase transformed into Brutus, Brutus, and Brutus – embodying apartheid’s enforcers and the unspoken tensions beneath South Africa's political history. Through the theatre lens, the lecture will explore whether Bram Fischer’s briefcase revealed apartheid as a tragicomedy that needed dismantling to foster genuine reconciliation.

Date: Thursday 14 November 2024
Time: 18:00 to 21:00

Venue: Albert Wessels Auditorium, UFS Bloemfontein Campus

Click to view documentClick here to RSVP before by 10 November 2024.

The Speaker

Prof Premesh Lalu is a prominent researcher and former Director of the Centre for Humanities Research (CHR) at the University of the Western Cape, which was awarded flagship status by the Department of Science and Innovation (DSTI) and the National Research Foundation (NRF) in 2016. His books include The Deaths of Hintsa: Post-Apartheid South Africa and the Shape of Recurring Pasts (2009) and Undoing Apartheid (2022). He is a respected voice in publications such as History and Theory, the Journal of Southern African Studies, and Critical Times, and serves on various international advisory boards.

The Respondent

Prof Steven Friedman is a Research Professor in the Faculty of Humanities at the University of Johannesburg. A widely published authority on South Africa’s democratic transition, his work focuses on democratic theory and practice. His notable publications include Good Jew, Bad Jew: Racism, Anti-Semitism and the Assault on Meaning, and he writes a weekly column, Against the Tide, offering critical insights into South African democracy.

For further information, please contact Alicia Pienaar at pienaaran1@ufs.ac.za.

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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