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01 September 2025 | Story Tshepo Tsotetsi | Photo Dr Reabetswe Parkies
BAccHons and PGDip graduates
Prof Frans Prinsloo, Head of the UFS School of Accountancy, with some of the proud 2024 BAccHons and PGDip (Chartered Accountancy) graduates who contributed to the School’s outstanding 96% pass rate in the June 2025 Initial Assessment of Competence (IAC).

The University of the Free State (UFS) has once again affirmed its position as one of the country’s leading institutions in accounting education. In the June 2025 Initial Assessment of Competence (IAC) by the South African Institute of Chartered Accountants (SAICA), UFS graduates from the 2024 BAccHons and PGDip (Chartered Accountancy) programmes achieved an exceptional 96% pass rate. This performance stands well above the national throughput of 76% across both the January and June sittings, confirming the university’s reputation for producing work-ready Chartered Accountants (CAs).

This achievement in the IAC – previously known as the Initial Test of Competence (ITC) – not only showcases the quality of teaching and learning at UFS but also echoes the recent SAICA endorsement visit, during which evaluators commended the School of Accountancy for cultivating confident, competent graduates ready to contribute to both the profession and the South African economy.

 

Driving excellence through vision and innovation

Reflecting on the results, Prof Frans Prinsloo, Head of the School of Accountancy, emphasised that this success confirms the School’s long-standing commitment to excellence and innovation. “Exceeding the national average by such a significant margin reinforces that our programmes are developing highly competent and sought-after Chartered Accountants. This achievement places UFS among the leading institutions in South Africa for producing high-quality graduates,” he said.

Prof Prinsloo attributed the outcome to the unwavering dedication of staff who, as highlighted by SAICA’s endorsement team, “go above and beyond” to support student success. He also pointed to a range of initiatives that have created an enabling environment for achievement, from a humanising pedagogy that prioritises student voices and dynamic learning communities, to early intervention strategies and an academic trainee programme that provides peer support through consultations and small-group sessions. “We are not just delivering a curriculum; w are fostering a culture of learning, growth, and achievement,” Prof Prinsloo added.

Prof Phillipe Burger, Dean of the Faculty of Economic and Management Sciences, said the results reflect the faculty’s broader vision of preparing leaders who can excel in both business and society. “We are preparing leaders for tomorrow, and education is the key to that. Corporate leadership requires technical expertise, but also resilience, adaptability, and the ability to work as part of a team. All of this we pack into our CA programme,” he explained.

Prof Burger also highlighted the faculty’s national role in shaping the profession through ongoing collaboration with SAICA and industry, ensuring that graduates remain relevant and highly employable. He noted the remarkable growth in the faculty’s accounting programmes, with the BAcc enrolling four times as many new first-year students this year compared to five years ago, alongside a significant increase in the average Admission Point (AP) scores of incoming students. “This growth, combined with rising admission standards, is testament to the quality of our programmes and the confidence that students and parents have in what we offer,” Prof Burger said.

As UFS celebrates this milestone, both leaders agree that the achievement belongs not only to the graduates but to the entire learning community. The outstanding 96% pass rate signals the university’s continued success in producing Chartered Accountants who are academically excellent, ethically grounded, and ready to make an impact in South Africa and beyond.

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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