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International Mother Language Day with a focus on local schools

04 March 2025 | Story Precious Shamase | Photo Kwanele Madonsela

Deputy Director - Academy for Multilingualism with the school teachers showing off the donated Dictionaries — Dr Tholani Hlongwa (middle), Deputy Director of the UFS Academy for Multilingualism, emphasised that such initiatives promote a deeper appreciation of diverse perspectives while helping to overcome communication barriers among learners.

International Mother Language Day marks its silver jubilee, highlighting 25 years of linguistic diversity advocacy. On Friday 21 February 2025, the world observed the 25th anniversary of International Mother Language Day, a milestone celebrating a quarter of a century of efforts to promote multilingualism and cultural preservation.

International Mother Language Day, observed annually, promotes awareness of linguistic and cultural diversity and multilingualism. The UFS Qwaqwa Campus' 2025 event not only celebrated this diversity, but it also provided tangible support to the local education system.

The event placed a spotlight on the importance of mother tongue-based education (MTBE), particularly as the South African government and the Department of Education continue to roll out MTBE in the fourth year of schooling (Grade 4).

The day’s primary objective was to cultivate a welcoming environment where learners could share their languages and cultural identities, a vision that directly aligns with the UFS’ Vision 130. This strategic framework champions inclusivity, which aims to create platforms where diverse communities can interact and learn from one another, solidifying a sense of belonging for all.

A key feature of the commemoration was the distribution of 40 bilingual pictorial dictionaries to two local primary schools in Qwaqwa. Notably, one school caters for hearing learners, while the other provides education for Deaf learners, ensuring inclusivity in the initiative.

"This event was more than just a celebration; it was a powerful demonstration of inclusivity in action," stated Dr Tholani Hlongwa, Deputy Director from the UFS Academy for Multilingualism. "By bringing together Deaf and hearing learners, we are breaking down communication barriers and fostering a deeper understanding of each other's unique perspectives."

"This year's commemoration held particular significance, as we witnessed the continued progression of mother tongue-based education within our national curriculum," said Dr Hlongwa. "These bilingual dictionaries will serve as invaluable tools for both teachers and learners, fostering a deeper understanding and appreciation of their mother languages."

The distribution of these resources aimed to support teaching and learning directly within the beneficiary schools, reinforcing the university's commitment to community engagement and educational development.

The Academy for Multilingualism at the UFS plays a crucial role in promoting and researching multilingualism, and this event highlighted its dedication to advancing language equity. The University of the Free State continues to demonstrate its dedication to the development of the communities surrounding its campuses.

The event at Thiboloha School for the Deaf and Blind stands as a testament to the UFS’ commitment to building a more inclusive and equitable society. By fostering dialogue and understanding, the university is actively contributing to a future where all individuals feel valued and respected. This initiative has not only enriched the lives of the participating learners, but it also set a precedent for future collaborations that champion multilingualism and inclusivity within the broader community.

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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