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12 February 2019 | Story Rulanzen Martin | Photo Rulanzen Martin
Prof Angelique van Niekerk and CP Naude
Charl-Pierre Naudé with Prof Angelique van Niekerk after launch and discussion of his book.

Die Ongelooflike Onskuld van Dirkie Verwey is the debut novel by Charl-Pierre Naudé, research fellow in the Department of Afrikaans and Dutch, German and French at the University of the Free State (UFS).

Naudé has published four volumes of poetry and is a poet by profession. Die Ongelooflike Onskuld van Dirkie Verwey is his first leap from poetry to prose. He is also a former winner of the Ingrid Jonker Prize for poetry.

The book, published by Tafelberg, was launched on the UFS Bloemfontein Campus on Thursday 30 January 2019 where Naudé was in conversation with Dr Francois Smit, also from the Department of Afrikaans and Dutch, German and French, during which the two of them attempted to analyse the world of the main characters; however, Naudé did not want to give away too much. ”I think people should read the book,” he said.

Spiritual and physical worlds

 

“The novel is a first-person narrative told by one of the characters. I wanted to play a certain bluff to determine exactly who the author of this book was,” said Naudé. The book is not totally explicable. “I wanted the reader to feel that it is not absolutely true.”

''The book seeks to combine the spiritual and physical worlds,” said Naudé. Die Ongelooflike Onskuld van Dirkie Verwey is essentially a love story in which the two worlds merge, but nonetheless never mix.

 

Creative writing course revived

 

“The book is Charl-Pierre’s creative output which forms part of his creative writing course,” said Head of Department, Prof Angelique van Niekerk. This is the first book published after the revival of the creative writing course at the UFS in 2015 – and what a book to kick off with!

“It is of great importance for our department to have been part of this book,” Dr Smith said.

Read here the article published in Huisgenoot.

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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