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13 January 2025 | Story Dr Nitha Ramnath | Photo Sonia Small
Prof Brownhilder Neneh
Prof Brownhilder Neneh stands out as an inspiring force for students and aspiring entrepreneurs.

In the dynamic intersection of tradition and innovation within academia, Prof Brownhilder Neneh, Vice-Dean: Research, Engagement and Internationalisation in the Faculty of Economic and Management Sciences at the University of the Free State (UFS), stands out as an inspiring force for students and aspiring entrepreneurs. Her remarkable career trajectory – ascending rapidly through the ranks from senior lecturer to head of department, and ultimately to full professor – has been marked not only by professional accolades, but by a deep, personal impact on the lives of her students and the broader entrepreneurial community. 

Personal moments of student connection  

Reflecting on her career, Prof Neneh’s achievements are impressive. “The best moment of my career is twofold,” she explains. “Professionally, I am incredibly grateful for the success I’ve achieved in less than a decade. Being promoted to professor, launching my book this year, and being consistently recognised as one of the top-cited researchers in the world over the past two years – it’s all been surreal.” 

However, it is the personal connections with her students that leave the most lasting impression. One student shared a heartfelt message, recalling how Prof Neneh’s encouragement helped her persevere through academic challenges. “You have everything it takes to succeed,” Prof Neneh had told her, transforming her outlook on her studies. Another student credited Prof Neneh’s words of encouragement with sparking a journey of self-acceptance, reminding her that “the best is yet to come.” These experiences highlight the profound influence of mentorship and the power of positive reinforcement. 

Building entrepreneurial competencies 

Prof Neneh’s research centres on fostering entrepreneurial skills, with a particular focus on youth and women. “I wish people knew that my work is about making a real, tangible difference,” she notes. Her research addresses the unique challenges faced by women entrepreneurs, including the complexities of work-life balance and societal pressures. By providing evidence-based strategies drawn from her extensive experience, Prof Neneh seeks to empower those navigating the intersection of family and business obligations. 

She also emphasises the obstacles facing young entrepreneurs, such as limited access to resources and a fear of failure. “These challenges can deter aspiring entrepreneurs from taking risks and pursuing their dreams,” Prof Nene says. Her approach to teaching entrepreneurship is rooted in practical, evidence based advice, encouraging aspiring entrepreneurs to pursue their passions, employ ‘effectual reasoning’ in building their ventures with available resources – and commit to lifelong learning. “Training doesn’t stop at obtaining a degree. It’s about continually seeking knowledge and adapting to the market,” she asserts. 

Prof Neneh also advocates collaboration through a concept she calls ‘coopetition’ – where competition fosters cooperation, particularly in overcoming resource constraints. This mindset has been especially valuable during times of crisis, such as the recent pandemic, when industries banded together for collective growth. 

For budding entrepreneurs, Prof Neneh offers a wealth of practical advice. She stresses the importance of validating the market before launching a business, while cautioning against entering fields devoid of passion or thorough preparation. Her guiding principle? “Invest wisely and understand the needs of your target market.” 

Creating ripples of positive impact 

Looking ahead, Prof Neneh embodies resilience. “I wouldn’t change anything in my life. Every challenge has been a lesson,” she reflects. Her experiences have not only shaped her career, but also strengthened her sense of purpose. “Stay true to your values and purpose,” is the advice she follows, ensuring her life’s work continues to create ripples of positive impact. 

Prof Neneh is not only an academic; she is a champion for change, dedicated to uplifting others through her research, mentorship, and community initiatives such as ‘She Believe’, a peer support group focused on empowering women. As she continues to inspire future generations, her story serves as a powerful reminder that the entrepreneurial journey is not merely about financial success – it is about transformative impact and demonstrating resilience. 

The belief that “the best is yet to come” resonates not only in Prof Neneh’s life, but also with everyone who has the privilege of learning from her.

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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