Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
06 July 2018 Photo Charl Devenish and Johan Roux
Prestigious academic medals awarded to outstanding UFS students
UFS Dean medal recipients top left; Sophia Pitcher, top right; HJ Prinsloo, centre; Lesley Jean Wright, bottom right; Mashudu Mathobo and Senate’s medal recipient bottom left; Enrico Scheltema at the 2018 June Graduation ceremonies.

During the recent June graduation ceremonies at the University of the Free State (UFS), the winter chill subsided with some heart-warming academic achievements in postgraduate studies. Four students were awarded a Dean’s medal for the best master’s degree in their respective faculties, and the overall best achiever received a Senate’s medal. The faculties in the limelight were Education, the Humanities, Theology and Religion, and Natural and Agricultural Sciences boasting both a Dean’s and Senate’s medal. 

Biblical analysis and interpretation
Interestingly, the Bible served as subject matter for two master’s degrees from two different faculties – each receiving a Dean’s medal. HJ Prinsloo, under the guidance of his study leader, Prof Francois Tolmie from the Faculty of Theology and Religion, took a closer look at Paul’s letter to the Galatians. “I hope that my studies made me become a critical-thinking theologian who can make a contribution to the interpretation of Paul’s letters,” Prinsloo said. He would like to continue his research by doing a PhD. “My academic interest is the rhetoric of the undisputed Pauline letters in the New Testament.” He gave all the glory and honour to God for his achievement. 

A few blocks down in the Faculty of the Humanities, Sophia Lynn Pitcher sunk her teeth into the Masoretic cantillation accents of the Hebrew Bible a complex medieval notation for recording the chanting and recitation of the Old Testament text. “Her prosodic model is ground-breaking in that it provides the key to unlocking the intonational patterns of the Old Testament, which will have significant implications for biblical interpretation and exegesis for Bible translators and students,” said her study leader, Prof Jacobus Naude, and co-study leader, Prof Cynthia Miller-Naude. “The study of the Masoretic accents has been largely ignored by Hebrew and biblical scholars,” they elaborated. “Her research demonstrates that it is possible to understand the Old Testament in light of the sounds of its sentences, as well as the words on the written page.”

Class time
In her striking polka-dot, ankle-high laced-up sneakers, Lesley Jean Wright not only earned her master’s degree with specialisation in Psychology of Education, but also the Dean’s Medal in the Faculty of Education. Although she has always been an achiever, it was the first time that she received an award of this calibre at university level. “My research is part of the way in which I have chosen to change the world in which I live,” she explains her passion and drive. “The best part of my studies was learning in so much more depth about an area of which I knew very little in academic terms.” She completed her research titled, A Collaborative Inquiry Towards Understanding the Experiences of ‘Out’ Lesbian and Gay Teachers in Gauteng Schools, under the guidance of her supervisor and mentor, Prof Dennis Francis from Stellenbosch University

Maths minds

The Faculty of Natural and Agricultural Sciences had a proud moment when two of their students received sought-after awards. “Modelling real-world problems with mathematical tools is perhaps one of the most difficult exercises in research,” said Prof Abdon Atangana about the research of his student, Mashudu Mathobo, who received a Dean’s medal. Prof Atangana commended Mathobo’s passion, devotion, and dedication to his studies. “He was at my door every morning to discuss the previous night’s work.” Mathobo revised Theis’s mathematical model portraying the movement of groundwater to find a more accurate solution. He came up with an exact groundwater flow equation for a confined aquifer, taking all Theis’s assumptions into account, as well as high-order terms that Theis removed from his equation. 

Also using mathematics to solve problems of a different kind, was Actuarial Science student and Senate’s medal recipient, Enrico Scheltema. Currently in his honours year, he received this noteworthy award for his undergraduate studies. He is driven by his love for problem-solving and is looking forward to entering the workplace next year. “It is an interesting feeling to be awarded for something you did some time ago,” Scheltema said. While he is yet to fully appreciate the magnificence of his achievement, the faculty and university salutes the young man for his brilliance and dedication.

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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept