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24 April 2025 | Story Reuben Maeko | Photo Supplied
Dr Mutshidzi Mulondo
Dr Mutshidzi Mulondo, UFS academic in the Division of Public Health within the Faculty of Health Sciences at the 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), will make history when she becomes the first academic from the institution to be inaugurated into the Global Young Academy (GYA).

Dr Mulondo is one of two South Africans that are part of the 2025 cohort of incoming members who will be inaugurated to the sought-after prestigious Academy in Hyderabad, India. The other South African is Dr Mbuzeleni Hlongwa, a Senior Research Specialist at the Human Sciences Research Council.

The Global Young Academy is a network institution of the United Nations Scientific Advisory Board which allows young scientists from around the world to collaborate on research, set the global agenda, and contribute to global policies. The GYA develops, connects and mobilises young talent from six continents, and empowers young researchers to lead international, interdisciplinary and intergenerational dialogue and contribute to societal challenges. The GYA aims to elevate the voice of young scientists in evidence-informed and inclusive global, regional and national decision making.

The membership is comprised of passionate young scientists, typically who obtained their PhD degrees three to 10 years earlier, are between 30 to 40 years of age, and in the early stages of their independent academic careers. Members are selected for their scientific excellence and commitment to engage with society, and serve five-year terms.

 

Global Young Academy

“I feel honoured to be selected. The selection further cements the ingenuity of young African scientists and our ability to shape the global agenda. It allows us to envision a future together which leans towards empathy, kindness and unity,” said Dr Mulondo.

The Academy hopes to bridge the gap between established and new academics as well the gap between academics from the Global North and Global South. Further positioning academics from the south for interdisciplinary collaboration and publication in high impact journals to address complex and emerging challenges such as public health issues. The Academy selects young academics who display contribution to research, dedication to serving society and the ability to make an impact on the Academy’s community.

 

Aspirations in the academy

The recognition is testament that Africa is still producing globally competitive academics. This achievement is even better as it comes during the G20 presidency when Africa is showing what the developing world can produce. Coincidentally, Dr Mulondo, was one of the invited speakers at the G20 Research & Innovation Working Group, joining other selected young academics.

According to Dr Mulondo, who won the Zenith Global Health Award under the category ‘Mental Health and Well-being’ last year and was first runner-up in the category Emerging Leader at the South African Health Excellence Award. Academics from Africa have a responsibility to contribute to the development of the continent through evidence-based advice and solutions to policymakers. This membership allows young academics to stay in touch with global scientific trends and shifts in order to be better informed about resolving some of humanity’s most pressing crises.

She hopes to continue to advance public health strategies that prioritise mental health and health equity. With geopolitical complexities, climate changes and technological advancements shaping our future, the Academy allows for voices from the Global South to contribute to global policies and influence global policy decisions. “As a mentor and supervisor of master’s and PhD students in Public Health, I hope to contribute to ushering in a new generation of well-rounded public health researchers who are societally engaged.”

Prof Anthea Rhoda, UFS Deputy Vice-Chancellor: Academic, congratulated Dr Mulondo, saying the UFS is extremely proud of her. “Being selected as one of two South African scholars to the Global Young Academy demonstrates her dedication as a public health scholar passionate about making a difference in the health and well-being of society. Well done, on this great achievement.”

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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