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09 October 2019 | Story Leonie Bolleurs | Photo Leonie Bolleurs
SA animal population genetically more diverse than Europe
The Department of Genetics appointed the curator of the mammal collection in Austria’s Natural History Museum, Prof Frank Zachos. From the left are: Lerato Diseko, PhD Human Molecular Genetics; Prof Paul Grobler; Sivuyile Peni, MSc Molecular Genetics; Prof Frank Zachos; and Gerhard van Bosch, MSc Conservation Genetics.


South Africa is one of the greatest places on this planet to study mammals. These are the words of Prof Frank Zachos, newly appointed affiliated Professor in the Department of Genetics at the University of the Free State (UFS). 

He is also the curator of the Mammal Collection at the Natural History Museum in Vienna, Austria, the editor of the Elsevier journal Mammalian Biology, and author of several books, including Species Concepts in Biology. 

During a visit to South Africa, Prof Zachos addressed a group of UFS staff and students on the topic, ‘Conservation biology and genetics on two continents – case studies from mammalogy and ornithology’.

Inbreeding and deformities 

According to Prof Paul Grobler, Head of the UFS Department of Genetics, Prof Zachos has much experience in conservation biology studies. A large part of his work is on the population/conservation genetics of mammals (particularly deer) and, to a lesser degree, birds. Among others, he has studied red deer and the alpine golden eagle and has previously collaborated with Prof Grobler on projects involving local impala and gemsbok populations. 

Prof Grobler explains: “Typical conservation genetics studies helps one understand whether it's genetically going well with a species or population or not. This information can then be used to decide whether to move new animals to a population to prevent loss of genetic diversity.”

In his lecture, Prof Zachos explained the genetic diversity of red deer across Europe, and how this was influenced by past events (glaciers), but also by current anthropogenic factors (motor highways). 

He said there are several similarities between the mammals and birds of Europe and South Africa. The area south of the Sahara, however, is more of a biodiversity hotspot, unlike most areas in Europe where there is often lower genetic diversity in certain species. European deer species, for instance, are inherently less genetically diverse than antelope.

“Small population sizes can result in inbreeding. In some animals, this can result in deformities such as a shorter lower jaw or calves born without eyes,” said Prof Zachos.

Tracing geographic origin

With information on the gene diversity of a population of animals, authorities can implement preventative measures to address inbreeding, e.g. building green bridges to connect populations.

Population/conservation genetics studies are also helpful to determine which animals from a certain population are native to a specific area. Prof Zachos was involved in a study for the Belgian government, tracing the geographic and genetic origin of the country’s red deer. 

He said the ideal is to have genetic information for every population for management applications. 

During his visit, Prof Zachos also visited the Doornkloof Nature Reserve, since he is co-supervising a PhD student in the UFS Department of Genetics, who is based at Doornkloof. 

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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