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10 October 2025 | Story Precious Shamase | Photo MAFF (Music Art, Food and Fashion) Photography
Roots of Wisdom
Pictured from the left: Princess Shoeshoe Tsiame Mopeli; Prof Cias Tsotetsi, Qwaqwa Campus Vice-Principal: Academic and Research; Prof Lerato Seleteng-Kose from the National University of Lesotho; and Dr Komi Afassinou, Senior Lecturer in the UFS Department of Mathematics and Applied Mathematics.

History was made at the University of the Free State (UFS) Qwaqwa Campus with the groundbreaking convergence of the Dr TK Mopeli Indigenous Knowledge System (IKS) Memorial Lecture and Symposium. This joint inaugural event, held under the compelling theme, Roots of Wisdom: Integrating Indigenous Knowledge in Science and Education: The Legacy of Dr TK Mopeli, served as a powerful platform to bridge the academic sphere with the lived wisdom of local communities.

 

Core vision: From commemoration to critical engagement

The planning team’s core vision was clear: to create a unifying platform where the scholarship of IKS could meaningfully intersect with the lived experience. Held on 19 September 2025, the combined memorial lecture and symposium moved beyond a mere commemoration of Dr Mopeli's enduring legacy. It aimed to be a critical engagement that actively pushed the boundaries of contemporary discourse.

The theme itself was a call to action. It sought to highlight the resilience, innovation, and relevance of IKS in solving modern problems, ensuring that indigenous perspectives not only survive but actively shape scientific research, educational curricula, and community development. This focus linked the region’s heritage to future possibilities, echoing Dr Mopeli’s own dedication to education and self-reliance.

 

Wisdom beyond the lecture hall: Inclusive participation

Recognising that indigenous knowledge is deeply rooted in lived experience – as highlighted by keynote speaker Prof Lerato Seleteng-Kose’s presentation on the role of IKS in scientific innovation in Lesotho – the planning team prioritised authentic and inclusive participation. Their strategy deliberately mixed celebrated academics with vital community voices. This involved engaging traditional leaders, community elders, and local IKS practitioners alongside university faculty. 

To bridge the gap between abstract discourse and grassroots practice, the event created a space where storytelling, rituals, and oral traditions were given value equal to formal scholarly papers, including the message from Princess Shoeshoe ‘Tsiame’ Mopeli on cultivating self-reliance. Sessions utilised local languages, most notably Sesotho, to ensure that the knowledge holders felt fully represented and heard.

Dr Elias Nyefolo Malete described Dr Mopeli as a humble leader, passionate about the advancement of his people and the preservation of the Basotho nation. in his address on An Ideational Analysis and Integration of African Folktales in Science, Technology, and Education, he further emphasised the need to treat indigenous narratives not as relics, but as dynamic sources of knowledge for education.

 

The road ahead: Actionable outcomes

The symposium was not designed to be an echo chamber. The planning team identified several specific, measurable deliverables aimed at tracking the long-term impact of the discussions:

Policy Influence: Generating recommendations to be shared with local and national structures to positively influence cultural heritage and education policies.

Curriculum Development: Actively informing the integration of IKS into university curricula across various disciplines, ensuring that future students engage with both the theoretical and applied dimensions of indigenous knowledge.

Community Initiatives: Establishing partnerships to support grassroots-level, community-led projects in areas vital to Dr Mopeli's vision, such as sustainable agriculture, health practices, and cultural preservation.

To ensure that these discussions translate into tangible action, a monitoring framework is being put in place. This includes creating a public repository of all presentations and community contributions and establishing follow-up meetings between the university and community stakeholders.

One of the members of the planning team, Prof Puseletso Mofokeng, concluded, “The 2025 Symposium was a historic moment, transforming the late Dr TK Mopeli's Memorial Lecture into a living, dynamic platform. It reaffirmed that indigenous knowledge is not merely a preserved artefact of the past, but a vital, evolving resource capable of guiding sustainable development and shaping a self-reliant future for the region. The event laid the groundwork for Dr Mopeli’s dream to continue living, not just in memory, but in action, policy, and education.” 

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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