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12 May 2025 | Story Leonie Bolleurs | Photo Supplied
Ruhan Fourie
Dr Ruhan Fourie, former postdoctoral fellow in the UFS International Studies Group and current researcher at Stellenbosch University’s Beyers Naudé Centre for Public Theology, was recently awarded the prestigious Desmond Tutu-Gerrit Brand Prize.

Dr Ruhan Fourie, a former fellow of the International Studies Group (ISG) at the University of the Free State (UFS), recently received the prestigious Desmond Tutu-Gerrit Brand Prize for Debut Work for his book, Christian Nationalism and Anticommunism in Twentieth Century South Africa (Routledge, published in South Africa by Christian Literature Fund).

A media release by the Andrew Murray-Desmond Tutu Prize Fund stated that the prizes primarily serve as motivation and recognition for writers to produce quality publications of theological and Christian work in all official languages of our country. The awards are given in recognition of extraordinary contributions to unity, reconciliation, and environmental justice in our country.

Currently a postdoctoral fellow in the Beyers Naudé Centre for Public Theology at the Stellenbosch University Faculty of Theology, Dr Fourie says the award is especially meaningful because of the book’s academic tone. “I hold public accessibility to scholarly work dear; so, to receive this recognition for a more scholarly work outside academia is very encouraging. When I got the call that I’d won the prize, it was met with great surprise and joy,” he says.

 

Challenging Cold War assumptions

In the book, he explores the deep-rooted fears that Afrikaners held about communism during the twentieth century. These fears are often assumed to be Cold War products, primarily shaped by the apartheid state. However, Dr Fourie’s research, undertaken as part of his postdoctoral fellowship in the UFS International Studies Group, challenges this simplified narrative. He approached anticommunism more broadly than merely opposition to the state-centred communist doctrine by focusing on the Dutch Reformed Church (DRC), which had the widest reach and deepest influence in the everyday lives of Afrikaners.

The book argues that while the DRC played a constant role in shaping an anti-communist imagination among twentieth-century Afrikaners, its influence shifted over time. “It ultimately concludes that anticommunism functioned as a vehicle for nationalist unity (and uniformity), a paradigm for Afrikaner identity, and a legitimiser of the volk’s perceptions of its imagined moral high ground throughout the twentieth century,” he notes.

Dr Fourie credits his time as a postdoctoral fellow (2022-2023) in the UFS ISG as a key part of developing his book. He describes the ISG as a place offering strong institutional support, valuable mentorship, and the academic freedom he needed to shape his ideas into a full monograph. As part of a research-led, student-centred, and regionally engaged institution such as the UFS – which is committed to development and serves as a hub of impactful knowledge – Dr Fourie found the right space to grow both his research and his contribution to the field of South African history.

 

Impact of UFS' academic environment

He spent a significant part of his emerging academic journey at the UFS. Besides the time he spent on his postdoctoral fellowship at the ISG, he also completed his PhD between 2018 and 2021 – marking a total association of six years with the university. “The ISG’s culture of scholarly rigour, academic freedom, mentorship, and institutional support under the guidance of Prof Ian Phimister, paired with collegiality and collaboration among peers, left a formative impression on me as an aspiring academic,” he comments.

Looking ahead, Dr Fourie is currently working on a project – a biography of anti-apartheid cleric Beyers Naudé. While based on solid academic research, the biography is being written for a wider audience and is aimed at trade publication, an approach that will bring Naudé’s life and legacy to both scholarly and general readers. His interest in Naudé runs deep; his master’s thesis on Naudé’s life was awarded a prize for the best Afrikaans thesis, an early indicator of the path his academic work would follow.

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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