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Advancing Vision 130 through online teacher training in Lesotho

27 February 2025 | Story Edzani Nephalela | Photo Supplied

Teacher Training in Lesotho 2025 — Various stakeholders participated in the two-day workshop from 16 to 17 January 2025 as part of the Online Teacher Training in Mathematics and Science on Content project. The initiative aims to equip secondary school mathematics and science teachers across Lesotho with essential skills.

The Faculty of Education at the University of the Free State (UFS) has taken a significant step in regional engagement and educational transformation through its partnership with Lesotho’s Ministry of Education and Training. In October 2023, the faculty, through its Mathematics, Natural Sciences, and Technology Education Department, embarked on an R11 million project to provide online training for 235 mathematics and science teachers in secondary schools across Lesotho.

The Online Teacher Training in Mathematics and Science Content project will mark its final stage on 28 February 2025, following a two-day workshop from 16 to 17 January 2025. The workshop brought together key stakeholders to reflect on its impact and explore opportunities for further collaboration in teacher development. This project aligns with the UFS’s Vision 130 strategy, reinforcing its commitment to research-led, student-centred, and socially responsive education.

“This initiative is an example of our dedication to leveraging digital learning tools to address regional education challenges,” said Dr Kwazi Magwenzi, Director of Projects and Innovation at the UFS Faculty of Education. “By equipping teachers with enhanced pedagogical skills, we are contributing to long-term improvements in the quality of education in Lesotho.”

Strengthening regional collaboration and societal development

Over the past few years, the faculty has also strengthened its role in delivering high-quality education programmes, such as the Southern African region’s SANRAL Mathematics and Science PhD Programme. Through close collaboration with industry partners, public institutions, and the private sector, the faculty has extended its reach to the Southern African Development Community (SADC), ensuring its teacher development programmes remain relevant and impactful.

“One of our key objectives is to address pressing societal needs actively,” Dr Magwenzi added. “Our commitment to regional engagement means leveraging our expertise to contribute meaningfully to the development of the African continent, particularly in Southern Africa. As our close neighbour, Lesotho was a natural focus for this initiative.”

Expanding the faculty’s footprint in the region

The success of this initiative has laid the foundation for expanding the UFS’s regional footprint through additional short courses tailored to societal needs. The faculty envisions extending its expertise to other regions, further solidifying its position as a leader in education and research.

“As we conclude this phase of the project, we are inspired to build on these achievements,” said Prof Maria Tsakeni, Associate Professor and Head of the Department of Mathematics, Natural Sciences, and Technology Education in the Faculty of Education. “This initiative has demonstrated the power of strategic partnerships and innovative learning models. Moving forward, we aim to design more programmes that contribute to the educational and economic growth of the region.”

By fostering regional collaboration, enhancing teacher competencies, and driving educational innovation, the Faculty of Education at the UFS continues to shape the future of education in Africa. This initiative is a testament to its unwavering commitment to academic excellence and societal transformation.

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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