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06 October 2025 | Story Tshepo Tsotetsi | Photo Stephen Collett
IIA Launch
From left: Prof Mogomme Masoga, Dean of the Faculty of the Humanities; Prof Anthea Rhoda, Deputy Vice-Chancellor: Academic; Prof Hester C. Klopper, Vice-Chancellor and Principal; Prof Millard Arnold, Member of the UFS Council; Prof Vasu Reddy, Deputy Vice-Chancellor: Research and Internationalisation; and Prof Alexander Johnson, Director of the International Institute of the Arts, at the launch of the International Institute of the Arts held at the Scaena Theatre on the Bloemfontein Campus.

The University of the Free State (UFS) officially launched its International Institute of the Arts (IIA) on 2 October 2025 at the Scaena Theatre on its Bloemfontein Campus, marking a pivotal moment in the institution’s pursuit of academic excellence, creativity, and global collaboration. 

The launch brought together university leadership, academics, artists, and art enthusiasts to celebrate a shared commitment to advancing human knowledge through creative enquiry and artistic innovation.

The launch of the institute, which falls under the portfolio of Deputy Vice-Chancellor for Research and Internationalisation Prof Vasu Reddy, is aimed at positioning the university at the intersection of creativity, scholarship, and societal impact. The IIA will serve as a collaborative space for artists, researchers, and practitioners to explore new ways of thinking, teaching, and creating – bridging the gap between the humanities, science, and technology in an increasingly digital world.

“The arts are not mere embellishments to life; they are, in fact, its very pulse,” Prof Reddy said. “The IIA is a space where the arts and humanities rise, not in defence, but in celebration of their enduring relevance.”

 

A beacon for creativity in a changing world

In her address, UFS Vice-Chancellor and Principal Prof Hester C. Klopper described the IIA as “a lantern illuminating paths towards responsible societal futures shaped by imagination, empathy, and human creativity.” She emphasised that in an era of artificial intelligence and automation, “our challenge as humans lies largely in our ability to dream, imagine, create, empathise, and transform vision into reality through artistic expression.”

The sentiment of creativity as a transformative force was echoed throughout the event. UFS Council member and artist Prof Millard Arnold said “creativity is that intangible force that sparks inspiration, enriches the imagination, and expands our appreciation of who we are and what we can become.” He added that the institute “will be more than just an institution – it will be a vibrant hub where imagination meets opportunity, nurturing creative minds who challenge convention and inspire change.”

Adding to this vision, Prof Mogomme Masoga, Dean of the Faculty of the Humanities, said the IIA represents an initiative that “significantly expands the footprint of the humanities” and aligns with the university’s Vision 130 commitment to “growing and extending its influence and impact”. He described the institute as an opportunity to bring scholars and industry experts closer together, fostering collaboration and dialogue that highlight human creativity while advancing research and teaching excellence.

The programme also celebrated artistic and intellectual excellence through a diverse line-up. Dr Ashraf Jamal, an educator, writer, journalist, and author, delivered a thought-provoking presentation titled ‘The Majesty of the Everyday: The Power of Culture in South Africa Today’, which explored the role of culture in uniting people and redefining contemporary South African identity. This was followed by compelling performances, including So Over the Rainbow, a satirical work by Zabesutu Rondo Mpiti-Spies, and Ditshomo – We Have Been Here Before, a choreopoem by Napo Masheane with Volley Nchabeleng featuring the House of Shakers. Each performance embodied the spirit of creative freedom and collaboration that the institute seeks to nurture.

 

Connecting African heritage with global innovation

Positioned in the heart of South Africa, the IIA draws inspiration from the continent’s cultural richness while engaging with global networks of creative scholarship. Prof Klopper noted that the institute “builds bridges between indigenous wisdom and modern art, between oral traditions and digital storytelling”, reaffirming the university’s commitment to combining local authenticity with global vision.

Prof Reddy emphasised that, “The IIA is not merely an institute; it is a living, breathing space for imagination, innovation, and inquiry. It is a crucible for interdisciplinary exploration – a home for scholars, artists, and visionaries who seek to challenge assumptions and reimagine futures.”

In his message, Prof Alexander Johnson, Director of the IIA, described the institute as “a space where the arts in the Free State can converge, grow, and flourish.” He added that the IIA aims to amplify the university’s global footprint through artist residencies, international partnerships, and interdisciplinary research collaborations.

More than a new academic entity, the International Institute of the Arts stands as a bold declaration of purpose – to champion creativity as both a form of knowledge and a force for human connection. Through its launch, the UFS affirms that, in an age shaped by technology and change, imagination remains our most powerful tool for building a just, innovative, and inspired future.

 

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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