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17 April 2025 | Story Onthatile Tikoe | Photo Kaleidoscope Studios
Thabiso Khoeli
Dr Thabiso Khoeli, Lecturer in Historical and Constructive Theology at the UFS, celebrates the completion of his PhD.

The University of the Free State (UFS) celebrated one of its own, Dr Thabiso Khoeli, a Historical and Constructive Theology Lecturer in its Faculty of Theology and Religion, when he received his PhD in Theology with specialisation in religion studies during the recently completed April graduation ceremonies. 

Dr Khoeli’s achievement not only marks a personal milestone but also advances the university’s Vision 130, a strategic initiative to position UFS as a research-led institution by its 130th anniversary in 2034. Dr Khoeli’s academic journey is one of resilience, transformation, and a profound commitment to telling African stories from an African perspective. 

 

From uncertainty to purpose

Dr Khoeli’s path into studying Theology was unplanned. As a former KovsieFootball  player, his initial academic interest was in Sports Science. However, after some admission hurdles, he found himself directed towards Theology, a field that soon captured his full attention.

“Honestly, I did not choose Theology, instead it chose me,” he shares. “… Theology whispered to me and said, ‘Do not deviate, Brother. Your calling is here.” Despite initial scepticism, his first semester revealed the intellectual and spiritual depth of the discipline, compelling him to pursue it with passion.

 

A research focus on African voices

His doctoral research, titled ‘Exploring the Zion Christian Church’s Teachings and Qualities in Comparison with Zion Churches’, examines the theological, historical, and cultural distinctiveness of the Zion Christian Church (ZCC), one of the largest and most influential religious movements in Africa. Motivated by a desire to decolonise theology and challenge externally imposed narratives, Dr Khoeli engaged directly with primary sources, including archival materials and interviews with Church elders.

“Africans must now write their own stories and never rely on the findings presented by others,” he says. His work not only fills critical gaps in theological scholarship but also reflects the UFS’s vision of becoming a centre of thought leadership on the African continent.

 

Research shaping teaching

As a Lecturer in Historical and Constructive Theology, Dr Khoeli’s research directly informs his methods of teaching. He approaches the classroom with a decolonised, historically grounded perspective that helps his students engage with both their spiritual heritage and contemporary realities critically.

“My research enabled me to analyse documents and align them to my objective,” he explains. “That is the strategy I use to collect the relevant reading materials to prepare for the students.” His teaching method fosters independent thinking and encourages students to become scholars who are both academically rigorous and socially conscious.

 

Overcoming challenges through community and conviction

Gaining access to the ZCC’s historical documents was a major challenge. The Church’s deep-rooted secrecy required careful relationship-building and persistent effort. But Dr Khoeli remained undeterred. “I intended to leave no stone unturned,” he says. Through perseverance, mentorship, and faith, he accessed essential material for his literature-based study.

He also credits colleagues at the Faculty of Theology and Religion for their belief in his potential at a time when few others would give him a chance. “It feels great,” he reflects. “I don’t have enough words to explain how overwhelming it feels to prove to yourself that you are the greatest.”

 

A vision beyond the doctorate

With his PhD now complete, Dr Khoeli is setting his sights on further research projects that contribute to the reconstruction of African religious history and knowledge systems. He sees his work as part of a larger mission to revive indigenous spirituality and cultural identity in the face of modern erasure.

“Modernity is converting us to be a nation without roots,” he cautions. His aim is to produce scholarship that restores heritage while also responding to the physical and spiritual needs of African communities, one of the fundamental goals of the UFS’s Vision 130.

 

Inspiring the next generation

To current and future UFS students, especially those considering postgraduate study, Dr Khoeli offers this message, with his own story as proof: “Believe in your purpose, even when the path seems uncertain… There is greatness in you.” 

Through his academic excellence, teaching innovation, and dedication to African-centred research, Dr Khoeli exemplifies the values of the UFS’s Vision 130. His journey reflects a university that is not only committed to high-impact research but also to empowering scholars who bring change, both in the academic world and beyond.

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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