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04 September 2025 | Story Lilitha Dingwayo | Photo Lunga Luthuli
Bibi Essop
Bibi Essop, newly elected Universal Access Officer of the Bloemfontein Campus CSRC, celebrates her election as a representative of CUADS and students living with disabilities at the UFS.

The University of the Free State (UFS) community proudly celebrates the appointment of Bibi Essop as the newly elected Campus Student Representative Council Universal Access Officer on the Bloemfontein Campus – a role of immense importance for inclusivity, representation, and student advocacy.

Living with brittle bone syndrome, Essop brings both personal insight and leadership to her portfolio, representing the Centre for Universal Access and Disability Support (CUADS). Her election is not only a personal milestone but also a testament to the university’s growing recognition of the importance of visible leadership by students with disabilities.

By stepping into this position, Essop embodies the empowerment of students who navigate both academic life and unique personal challenges. “This is the pinnacle of my achievements this year, as I have been working towards this for the past three to four years,” she says.

She emphasises that her first priority was to understand the needs of the community she represents. “I had to make sure I know the people I represent, which gave me the opportunity to learn about the other four cohorts on our campus: students with visual impairment, hearing impairment, and learning difficulties, since I am a part of the mobility impairment cohort,” she explains.

The role of Universal Access Officer is vital in ensuring that the needs of students with disabilities remain central to discussions about inclusivity, campus infrastructure, and academic support. Essop is determined to challenge misconceptions about the position. 

“Many people assume my portfolio is restricted to CUADS students only, whereas it is so diverse that it needs to be incorporated in every other portfolio. Accessibility at every event is essential for students living with disabilities,” she says. “Many students do not attend events because they presume that they will not be accommodated.” 

Looking beyond academics, Essop hopes to work closely with fellow CSRC members to ensure inclusivity across all aspects of student life. One initiative she is particularly excited about is Casual Day on 5 September 2025 - a celebration of different disabilities aimed at fostering awareness, education, and integration among all students. 

“The CSRC has reach and influence across all three campuses. By partnering with them, CUADS can amplify its work, ensure consistent messaging, and create opportunities for engagement that are student-driven. This collaboration allows us to step outside of formal support channels and become part of broader campus conversations, events, and initiatives,” says Mosa Moerane who is the liaison, advocacy and awareness officer for CUADS. 

Moerane explains that there are differences in challenges faced by students with disabilities on three campuses. “Bloemfontein, being the largest campus, often presents challenges around scale- serving a higher number of students with diverse needs. South Campus has its own dynamics, with many first-year students who may still be navigating disclosure and adjustment. Qwaqwa students face unique geographical and infrastructural challenges. CUADS responds by tailoring support through assistive technology, academic accommodations, or advocacy for improved accessibility while keeping the student’s lived experience at the centre,” said Moerane.

“The aim is always to make students in Qwaqwa and South Campuses feel as included as those in Bloemfontein. Also having offices at South Campus and Qwaqwa Campus with CUADS Coordinators assists in ensuring that our students are supported similarly to those on Bloemfontein Campus,” she added.

As UFS continues its journey towards greater inclusivity, Essop’s appointment serves as a reminder of the importance of representation across all student cohorts. It affirms that every voice, regardless of background or circumstance, deserves to be heard.

The university congratulates Bibi Essop on this well-deserved achievement. Her leadership represents a step towards ensuring that universal access is not just a policy, but a lived reality for all UFS students. 

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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