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12 July 2019 | Story Ruan Bruwer | Photo Tania Allen
Tanya von Berg
Tanya von Berg has represented the UFS netball team with distinction over seven years, winning three Varsity Netball titles and one USSA crown.

Although she did not quite reach her final goal in a Kovsie netball dress, being honoured one last time brought much peace to Tanya von Berg.

She was named in the Dream Team at the conclusion of the University Sport South Africa (USSA) tournament in Johannesburg and was thus recognised as the best centre at the competition.

According to the stalwart who played in her seventh year for the University of the Free State, her goal was to make this team and lift the trophy. The team didn’t succeed in the latter, losing to the North-West University in the semi-final.

Heading abroad
“Knowing that it would be the last time I would be playing for the team, I set myself these two goals. Although we were not able to claim the title, at least making the Dream Team helped to make me feel that I finished on a high, giving my all one last time,” she said.

Von Berg, who is doing her honours in Education this year, received a teaching post in Qatar, where she will start in August.

Remarkably this versatile player, who could play any one of four positions, only missed two matches in the two student competitions since making her debut as a first-year student in 2013. This was due to national commitments in 2016 (playing for South Africa A) and her honeymoon last year.

Standout moments
“Being named for the Protea training squad in 2016 and being selected for the national Fast5 team later that year, was the two outstanding moments of my career.”
“What I remember about my first year, was how huge it was to play with the seniors. The one player who served as my biggest inspiration, was Isélma Parkin. She didn’t receive the recognition she deserved. I learned from her to continue to work hard and to never give up.”


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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