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09 June 2025 | Story Tshepo Tsotetsi | Photo Tshepo Tsotetsi
Broadening Curricula Debate
Debaters from the Faculty of Economic and Management Sciences’ 2025 Broadening Curricula Debate.

In an engaging and thought-provoking session, the Faculty of Economic and Management Sciences (EMS) at the University of the Free State hosted its Broadening Curricula Faculty Debate Series under the motion: The current Economic and Management Sciences curricula, pedagogical approaches, and research endeavours perpetuate colonial legacies. Held on the Bloemfontein Campus on 3 June 2025, the debate brought together academics and, for the first time, students – making space for dynamic, intergenerational dialogue on the transformation of teaching and learning in higher education.

 

Creating space for critical pedagogical reflection

Annari Muller, manager of Teaching and Learning Manager in the faculty, said the aim was to provide a platform for constructive, sometimes challenging, engagement. “We create a platform for staff to debate these things and ultimately inform our practice, policy, pedagogy, and what we teach and how we teach,” she said.

For the first time, students were formally included in the debating teams, following feedback from previous events. “It is very important to include student perspectives as well,” Muller noted. “We want to continue these discussions, take them forward into our research practices and learning and teaching committees, where we will dissect them and act on the next step.”

This inclusion added new layers to the debate. Elda Nhalunga responsible for master’s student administration, said the topic immediately resonated with her. “When I saw decolonisation and curriculum in one motion, I found it very interesting and decided that this was something I wanted to be part of. I also wanted to hear what other scholars were saying.” She added: “Through these small initiatives, we are working towards transformation. And it’s important that students be there so that their voices are heard.”

 

Towards a more inclusive and just Academic Project

Prof Frans Prinsloo, Vice-Dean for Learning and Teaching, Innovation and Digitalisation,  believes that debates of this nature play a vital role in shaping inclusive academic spaces. “Debates, such as the one on decolonisation, enable us to engage with and reflect deeply on complex issues and to challenge existing assumptions. Through this process, the faculty can enhance its teaching practices and curriculum development.”

According to Prof Prinsloo, this kind of engagement is just the beginning. “The debate is but the start of the faculty’s plan to ensure that its Academic Project is decolonised. Research is currently in process to gather perceptions of staff and students on the topic. This research will drive action.”

Lukhanyo Lekeno, Economics master’s student, echoed this sentiment, calling the topic timely and essential. “We’re living in a world where there are certain standards and norms that, in most cases, exclude and marginalise people,” he said. “When we start having conversations about decoloniality, we are taking a step closer to actually dismantling certain legacies and ideologies that keep people constrained within a mindset.” Lekeno encouraged others to engage in such conversations, describing it as an ‘exchange of knowledge, systems, and perspectives’, which contributes to both personal growth and academic transformation.

Previous sessions in the series, such as the 2024 debate on socio-environmental sustainability, have prompted internal curriculum reviews, underscoring the faculty’s intention to link dialogue with institutional reflection.

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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