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05 September 2025 | Story Kagiso Ngake and Dr Nitha Ramnath | Photo Stephen Collett
Consulate
Left: Stephanie Bruce, Consul General of the United States in South Africa Right: Prof Hester C. Klopper, Vice-Chancellor and Principal of the University of the Free State

The University of the Free State (UFS) recently had the honour of hosting Stephanie Bunce, Consul General of the United States (US) in South Africa, and her delegation on the Bloemfontein Campus. The visit came at a significant moment, shortly after the first 100 days of Prof Hester C. Klopper’s tenure as Vice-Chancellor and Principal. 

The meeting marked an important introduction between two leaders new in their respective roles: Prof Klopper at the UFS, and Consul General Bunce, who began her posting in Johannesburg in September 2024. Their discussions offered an opportunity to align the strategic ambitions of the UFS with the priorities of the U.S Mission in South Africa, while reflecting on the longstanding and fruitful relationship between the UFS and American universities. 

Consul General Bunce commended the depth of UFS’s academic partnerships with the United States and expressed enthusiasm about the university’s future direction. “I’m really excited to hear what you’re looking for in the next few years and how we can continue to work together,” she said.

 

Advancing clinical training and collaboration 

The delegation toured the world-class Clinical Simulation and Skills Unit (CSSU), where Prof Mathys Labuschagne, Head of Clinical Simulation and Skills Unit, School of Biomedical Sciences, and his team showcased how advanced simulation technologies prepare students for clinical practice. “Hands-on practice in a safe, non-threatening environment is one of the best ways to build confidence and skills,” explained Prof Labuschagne. 

The CSSU was developed based on a model from Penn State University following a visit 15 years ago - a collaboration that has continued to thrive. “Collaboration with US universities opens doors for joint teaching, student exchanges, and research partnerships that drive innovation,” Prof Labuschagne added. 

 

Deepening a century of partnership 

Collaboration between the UFS and the U.S universities dates back more than a century. In the 1920s, the University of Michigan established the Lamont-Hussey Observatory on Naval Hill, and Harvard University relocated the Boyden Observatory to Maselspoort. Both observatories, now part of the UFS, symbolise a legacy of shared scientific discovery. 

These historic ties have since evolved into formal agreements with universities across the United States. Between 2020 and 2024, the US was the leading country collaborating with the UFS, producing more than 929 co-authored publications across 648 institutions. Today, partnerships continue to expand through research, academic exchanges, and staff mobility programmes that leave a lasting impact on students and society alike. 

Consul General Bunce highlighted the distinctive nature of these partnerships. “In many countries, academic exchange is driven by government. Here, it grows organically from strong relationships and programmes.”

Prof Lynette Jacobs, interim Director in the Office for International Affairs, emphasised the value of these ties: “Our partnership with the United States shows how a strong and mature relationship can drive diversified internationalisation, advancing our strategic goal of global engagement with real impact. We look forward to welcoming the Consul General on our other two campuses.”   

 

Driving innovation and commercialisation

In her address, Prof Klopper outlined the university’s vision to translate research into real-world solutions and commercial opportunities. “The UFS is learning from many American universities’ innovative models, which leverage multiple income streams and strong industry partnerships,” noted Prof Klopper. Prof Klopper emphasised that diversifying income is not only about sustainability but also about ensuring research has impact. Recent spin-off companies are an example of this vision becoming reality. 

 

Charting the future 

The US delegation expressed strong interest in UFS’s areas of strength, including community engagement, entrepreneurship, and student success initiatives. They also highlighted the potential for US students to study at the UFS, with consular support services in place to assist visiting students in emergencies. 

“It is wonderful to see relationships that grow and change but continue to bring in new partnerships and exchanges,” Consul General Bunce remarked. 

With plans for new mobility schemes, joint research projects, and a shared commitment to innovation, the UFS and its US partners are well-positioned to shape the next chapter in their century-long story of collaboration.  

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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