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UFS sets new benchmark with successful 2024/2025 CSRC elections

09 September 2024 | Story Lunga Luthuli | Photo Supplied

The University of the Free State (UFS) has proven its commitment to innovation and student engagement with the recent 2024/2025 Campus Student Representative Council (CSRC) elections, which were held online and featured real-time results projection across all three campuses. The elections, held from 20 to 22 August 2024, marked a significant milestone for the institution, setting a precedent in the national higher education landscape.

Dr Grey Magaiza, Chairperson of the UFS Elections Logistics Committee (ELC), provided insight into the planning process that went into making the elections a success: “Planning for an institutional CSRC election is a very demanding process,” he explained. “Multiple stakeholders have to be appraised of the project, as it has multiple implications for the institution. The voting is the last phase in a long list of actions that a capable team must support.”

One of the most notable aspects of this year’s elections was the introduction of real-time results, a first for any institution in South Africa. Despite the challenges that came with being pioneers in this area, the ELC managed to overcome them through rigorous scenario planning and extensive negotiations. “This is a huge milestone, but it did not come without its own challenges,” Dr Magaiza said. “We had to engage in multiple negotiations with numerous process owners. The debates that ensued only sharpened our ability to observe potential blind spots.”

Students embrace live voting

The transition from traditional online voting to a system with live results was met with enthusiasm by the student body. “Students have always been for online elections. The majority of students we talked to loved the live results format,” Dr Magaiza said. The decision to share the live results link with the entire student body, despite initial requests for it to be limited to party agents, was particularly well-received, further enhancing transparency and engagement.

Security and accuracy were also top priorities for the ELC, with advanced IT processes in place to ensure a seamless voting experience. Each student was provided with a unique one-time PIN (OTP) sent to both their UFS email and cellphone, and the system was designed to cater to the specific needs of each campus.

The live results projection, which updated every five minutes, not only drove massive voter turnout across all campuses but also fostered a more dynamic and engaging election atmosphere. “The turnout was massive across all three campuses, surpassing the previous year’s figures,” Dr Magaiza said.

Reflecting on the success of the elections, Dr Magaiza emphasised the importance of collaboration and preparation. He also expressed confidence that the UFS model could serve as an example for other institutions in South Africa. “Live results enhance transparency and acceptance of the election results. As UFS, we have not had a single objection with regards to the first-past-the-post election results,” he concluded.

The 2024/2025 CSRC Elections at the UFS have not only set a new standard within the university, but have also highlighted the potential for innovation in student governance across the country.

News Archive

From wheat protein to perfect pizza

2017-09-26

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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