Latest News Archive

Please select Category, Year, and then Month to display items

UFS celebrates rise of student to African Union Student Parliament

12 March 2025 | Story Precious Shamase | Photo Supplied

The University of the Free State (UFS) Qwaqwa Campus is radiating with pride as Sociology master's student, Sanelisiwe Khumalo, has been elected to the prestigious African Union Student Parliament (AUSP). This achievement highlights the exceptional calibre of students nurtured within the institution, demonstrating their potential to effect significant change on a continental scale.

African Union Student Parliament welcomes UFS representative

Khumalo's election is testament to her academic excellence, unwavering leadership, and profound dedication to student representation. As a student in the Department of Sociology, she has consistently displayed a keen understanding of complex social issues and a fervent passion for driving positive change.

The AUSP serves as a vital platform for student voices across Africa, providing a space for young leaders to engage in meaningful dialogue, advocate for student rights, and contribute to shaping higher education policies. Khumalo's presence in this esteemed body will undoubtedly bring invaluable perspectives, representing the interests of UFS students with distinction.

"Congratulations, Sanelisiwe Khumalo, on your remarkable achievement," remarked Divane Nzima, Senior Lecturer and Subject Head of the Department of Sociology in the Faculty of The Humanities. "Being elected to the African Union Student Parliament is an indication of your dedication to contributing towards positive social change. As a Sociology master’s student at the University of the Free State, you have made us immensely proud. We wish you strength and wisdom to inspire change across the continent."

UFS sociology student inspires change on continental stage

Khumalo’s journey is a shining example of the transformative power of education and the boundless opportunities available to students on the UFS Qwaqwa Campus. Her success story embodies the university’s commitment to fostering a supportive and empowering environment where students can thrive and reach their full potential, aligning with the UFS’ Vision 130 as a student-centred institution focused on excellence and impact.

Adding to her impressive journey, Khumalo participated in an enriching exchange programme at the University of Education Freiburg in Germany last year. This collaboration, formalised through a Memorandum of Understanding (MoU), has opened doors for students, staff, and faculty members to engage in valuable academic and cultural exchanges.

Khumalo was an early beneficiary of this partnership and spent four months in Freiburg, immersing herself in the vibrant academic and cultural landscape. "The opportunity to study at the University of Education Freiburg was a dream come true," Khumalo shared. "The university's reputation for innovative teaching methods and its commitment to fostering a diverse and inclusive learning environment were incredibly appealing."

This experience, coupled with her dedication and leadership, has prepared her for the challenges and opportunities that lie ahead in the AUSP. Her journey serves as an inspiration to fellow students, demonstrating that with dedication, passion, and a commitment to excellence, they can achieve their dreams and contribute to shaping a better future.

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.

Back

Economic and Management Sciences

Education

Health Sciences

The Humanities

Law

Natural and Agricultural Sciences

Theology and Religion

Open Distance Learning

Business School

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept