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17 September 2024 | Story Jacky Tshokwe | Photo Supplied
Miné Kleynhans
Miné Kleynhans, Project Coordinator in the UFS Art Gallery, has been named the overall winner of the prestigious SASOL New Signatures Art Competition 2024.

The University of the Free State (UFS) is proud to celebrate the remarkable achievement of Miné Kleynhans (34), Project Coordinator in the UFS Art Gallery, who has been named the overall winner of the prestigious SASOL New Signatures Art Competition 2024. Kleynhans’ work, titled Meditations on Resentment, captivated judges and audiences alike with its profound conceptual depth and interactive elements.

Her winning piece, crafted from cherrywood, brass, sand, and found objects, invites participants to engage in a personal ritual with the often-suppressed emotion of resentment. This powerful sculpture uses physical interaction to reflect on the emotional weight of resentment, symbolising the process of recognising and confronting buried feelings.

In describing her work, Kleynhans says, “Meditations on Resentment imagines a ritual where participants are invited to pour sand over the surface, write their resentments, and reveal hidden brass thorns beneath, symbolising the sharpness of resentment. The process is repeated as many times as necessary, mimicking how resentment embeds itself within us over time.”

A journey of growth and recognition

Kleynhans, who holds a master’s degree in Fine Arts (cum laude) from the UFS, has had an illustrious journey, balancing her roles as an artist, project coordinator, and arts facilitator. Her artistic evolution has been shaped by various experiences, including being a lead artist in the internationally renowned It’s My City project, and her artist residency at Brashnar Creative Project in Macedonia.

Despite the challenges of finding time to create art alongside her professional commitments, Kleynhans has continued to produce thought-provoking work. "I feel my conceptual language as an artist has only recently started to emerge and solidify," she reflects. Her persistence has paid off, as winning this competition marks a defining moment in her career.

Inspiration and impact

Reflecting on the influence of mentorship in her life, Kleynhans credits the renowned artist Willem Boshoff, who served as her co-supervisor during her postgraduate studies. “The depth of his artistic thinking left a lasting impression on me,” she says, acknowledging the pivotal role he played in shaping her approach to art.

Kleynhans’ work stands out for its thoughtful attention to the emotional and physical experience of the participant. “I believe Meditations on Resentment was chosen because every aspect of the installation was carefully considered – from the sharp, hard feel of resentment to the physical experience of kneeling before the piece. It’s interactive, and that’s what I hope will engage audiences.”

Looking ahead

This win is set to open new doors for Kleynhans. Alongside the recognition and prize money, the prospect of a solo exhibition will allow her to expand her artistic horizons. She envisions creating more interactive, game-like sculptures that challenge audiences to engage both emotionally and physically with her work.

Kleynhans remains deeply grateful to her UFS support system, acknowledging the role the institution played in her development as both an artist and arts administrator. “The support from the UFS – lecturers, classmates, and colleagues – has been invaluable. The UFS Department of Fine Arts has a special energy that has nurtured many successful alumni.”

As she continues her artistic journey, Miné Kleynhans is eager to contribute to the continuous growth of contemporary South African art. Her work not only challenges societal norms but also adds a unique voice to the continuing dialogue about emotion, self-awareness, and the role of art in shaping our inner worlds.

Follow Miné Kleynhans' exciting journey and her upcoming projects in the UFS Art Gallery. Stay tuned for more updates on her future solo exhibition!

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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