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08 April 2025 | Story Precious Shamase | Photo Supplied
Sifiso Banda
Sifiso Banda balances library duties and academic goals, showcasing innovation and resilience at the UFS Qwaqwa Campus.

In the heart of the University of the Free State Qwaqwa Campus, Sifiso Banda's story is one of ambition, and the seamless fusion of seemingly disparate worlds. Balancing his role as Senior Assistant Officer: Circulations and TK Mopeli Makerspace in the library with the rigorous demands of a BSc Honours Degree in Computer Science, Banda has not only excelled but also inspired.

 

Overcoming challenges fuelled by dreams

"Computer Science is my primary passion," Banda explains, his voice resonating with determination. "Being in academia allows me to interact with ever-evolving technologies. I love problem-solving and creating new ideas to help my community. “However, the path was far from easy. Juggling a demanding job with intense academic pressure led to sleepless nights and near-burnout. "It required immense professionalism in time planning and management," he confesses. "I almost gave up, but the unwavering support of my colleagues and supervisors kept me going."

Banda's journey is a testament to the power of perseverance, fuelled by a deep sense of responsibility and gratitude. "I had to remind myself daily who I was doing this for," he says, his voice filled with emotion. "My late mother used her last savings to register me for university, giving me an opportunity she never had. That memory pushed me through the pain."

 

From theory to practice: Innovating library technology

His unique position within the library has provided an unexpected synergy with his Computer Science studies. "I saw a gap to bridge theory with practical application," Banda explains. "I want to use my tech skills to innovate and make education engaging, developing systems and apps that simplify student life."

He discovered that library science extends far beyond traditional book management. "It's not just borrowing and cataloguing," he says. "There are diverse career paths for a computer scientist, such as systems librarian."

Banda's practical application of his computer science knowledge is evident in his daily work. He plays a key role in managing and configuring the library's technology, including RFID self-check machines and automated chutes. Notably, a YouTube demonstration he created showcases his ability to bridge the digital divide for library users.

The most daunting challenge was his mini-dissertation. "It demanded immense time, often encroaching on my work hours," he recalls. "Balancing coding, documentation, and assisting patrons was incredibly difficult."

 

Evolving technology and support

His fascination with computer science stems from its dynamic nature. "Technology evolves daily," he says. "I'm particularly drawn to artificial intelligence and machine learning, as I envision a future where everything is digitised. My childhood dream was to build robots that could assist in households."

Banda credits several mentors for their profound impact on his academic journey. Prof Richard Ocaya, Prof Lehlohonolo Koao, Dr Andronicus Akinyelu, and Adebola Musa all provided crucial guidance and support. He also acknowledges the invaluable emotional support from Nonhlanhla Moleleki, a counsellor, and Khethiwe Bhiyo, his academic adviser. "The community at large played a vital role," he emphasises.

His advice to students working while studying is simple yet powerful: "Everything is possible with consistency, persistence, determination, and dedication. Keep focused, no matter how long it takes."

His research project, an online dining hall purchasing system, exemplifies his commitment to community-driven innovation. "It has reduced wait times and queues across our campuses," he says proudly.

Looking ahead, Banda plans to pursue a master's degree, aiming to combine his library experience with his technical expertise. "I envision libraries becoming increasingly digitised, and I want to be part of that evolution," he states.

The skills he gained – time management, multitasking, collaboration, and the courage to seek help – will be invaluable in his future endeavours. "Most importantly, believe in yourself," he concluded.

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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