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14 May 2025 | Story Tshepo Tsotetsi | Photo Supplied
Africa Month 2025
Africa: Our identity, our journey, our future.

Each May, countries across the continent mark Africa Month, reflecting on the formation of the Organisation of African Unity in 1963 (now the African Union) and the shared vision for a united, thriving Africa. In 2025, the AU draws attention to justice and reparations for Africans and people of African descent. At the University of the Free State (UFS), the commemorative period invites reflection on African identity, futures, and connectedness through learning, dialogue, and cultural expression.

Throughout the month, a range of campus events will celebrate African identity, highlight voices from within the UFS community, and foreground indigenous knowledge systems and the arts – all integral to the institution’s vision of shaping a future grounded in African values and global relevance.

Prof Lynette Jacobs, Acting Director of the Office for International Affairs, believes the continent’s greatest potential lies in its people, cultures, and ways of knowing. “Africa is the heart of humankind … What excites me most is the growing recognition that Africa’s richness lies not only in its resources but also in its people, cultures, and knowledges, both ancient and contemporary,” she says.

Prof Jacobs highlights the university’s role in fostering ethical leadership and driving innovation rooted in African priorities. “We need to produce locally grounded graduates who can hold their own amongst the world’s best; we need to foster ethical, service-oriented leadership; and to serve as hubs for interdisciplinary research. By nurturing innovation, collaboration, and critical thinking, institutions like UFS can help shape an Africa that is not only self-reliant but also a key contributor to global progress.”

Portia Mtawarira, the SRC representative for international students on the Bloemfontein Campus, echoes this belief. “I envision Africa as a continent where we embrace and celebrate diversity – a future where people come together for a common goal: to improve access to quality education, fight social injustice and corruption, reduce unemployment, and promote globalisation and internationalisation,” she says.

She adds that UFS provides a space where this kind of leadership can grow. “The university has created platforms where students can develop the skills needed to become ethical leaders, problem-solvers, and change-makers … It’s now our responsibility to go back into our communities and put into practice the knowledge we’ve acquired here.”

From international collaborations and mobility networks to the everyday spirit of mutual support on campus, Prof Jacobs says she sees interdependence as the African spirit embodied at UFS. “It reflects the deep awareness across African societies that our progress is bound together, and that solutions emerge from solidarity, not divisiveness.”

As UFS continues on its Vision 130 journey, Africa Month affirms the institution’s enduring commitment to connection, celebration, and co-creating a future shaped by African excellence.

 

Africa Month Events Calendar:

 

Intercultural Sports Day

The offices of SRC International Students and SRC Sports will host an Intercultural Sports Day that will celebrate cultural diversity through sports.

Date: 16 May 2025

Time: 13:00–17:00 

Location: Bloemfontein Campus

 

Africa Day Memorial Lecture

The Centre for Gender and Africa Studies will host its annual Africa Day Memorial Lecture presented by Prof Cyril Obi, Program Director at the Social Science Research Council, New York. The theme of the lecture is ‘Caught between De-Democratisation and Re-Democratisation: Grappling with Africa’s Complex Conjunctures through the Lens of Political Dialectics’.

Date: 21 May 2025

Time: 18:00

Venue: Equitas, Bloemfontein Campus


 

Africa Day commemoration podcast panel discussion

The Office for International Affairs will host its annual Africa Day commemoration podcast panel discussion featuring UFS Chancellor Prof Bonang Mohale and the former Minister of International Relations and Cooperation, Dr Naledi Pandor. The theme is ‘Africa’s Future: Higher Education and Global Impact’. 

Date: 22 May 2025 

Time: 19:00–20:30 

Venue: Albert Wessels Auditorium, Bloemfontein

Click to view document Click here to RSVP

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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