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06 February 2025 | Story André Damons | Photo Supplied
Dr Jared McDonald
Prof Jared McDonald, Assistant Dean: Faculty of The Humanities at the University of the Free State, obtained his first National Research Foundation rating in the C2 category.

Obtaining his first National Research Foundation (NRF) rating has been the goal of Prof Jared McDonald, Assistant Dean: Faculty of The Humanities at the University of the Free State (UFS), since 2020 when he was selected for the UFS Transforming the Professoriate Mentoring Programme.

Prof McDonald obtained a C2 rating recently and credits the programme, under the leadership of Dr Henriëtte van den Berg, who provided invaluable support and mentorship, for this achievement. This rating recognises Prof McDonald as an established researcher and he may enjoy some international recognition for the quality and impact of his recent research outputs. 

“I am delighted to have received a C2 rating. I was hoping to obtain a C2, so when I received confirmation, it felt really good. Since being recruited to the Transforming the Professoriate Programme I have been focused on producing a series of quality journal articles, and importantly, my first monograph. At times it was a struggle to balance the demands of being Assistant Dean in the Faculty of Humanities along with my teaching responsibilities,” says Prof McDonald.

He says obtaining the rating would not have been possible without the interventions of the programme, which assisted him in securing funding for a sabbatical. The encouragement of colleagues and family was equally valuable in helping him to keep his eye on the goal.


Research 

As a nineteenth-century historian, Prof McDonald’s, who is an Associate Professor in the Department of History, research includes topics ranging from the London Missionary Society’s missions to the San as well as the role of controversial missionaries in influencing public discourse on the right to legal equality and social inclusion for indigenous subjects of the British Crown. Another topic is the ways in which evangelical-humanitarian discourse inadvertently provided the justification for the transfer of San children to Cape colonial society. 

“In my publications, the key actors, including Khoesan, are revealed to have been exercising agency in response to a social and political context that was not of their own choosing, but to which they had to respond. The contradictions of the period, coupled with the prospects for blurring the social boundaries of an otherwise strict hierarchical society, provided the means for social manoeuvre and options for resistance from within the confines of the colonial state. I am continuing to explore these ideas in a series of upcoming journal articles and book chapters,” he says. 

The pressure, says Prof McDonald, is already on to retain his rating, and hopefully improve it, when it comes up for review in five years’ time. He is currently working on his second monograph, which is a historical biography of a controversial, but fascinating, missionary who played a notable role in South African history in the early nineteenth century. “The worth of any historical biography lies in the biographer’s ability to shed light on the circumstances, contingencies, and contradictions that shaped the contours of the protagonist’s life, thus illuminating the historical context,” concludes Prof McDonald. 

He seeks to relate his research to his approach to teaching by exploring innovative ways of making the past relevant to students today. This is motivated by the conviction that the elucidation of possibilities of agency in the past raises the prospect for students to engage with the meanings and possibilities of agency in the present.

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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