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21 December 2020 | Story Eugene Seegers | Photo Sonia Small
Prof Fanie Snyman, retired Dean of the Faculty of Theology and Religion, is the first South African to publish a volume in the respected Tyndale Old Testament Commentaries series, which deals with the Bible books of Nahum, Habakkuk, and Zephaniah.

Against the backdrop of the Faculty of Theology and Religion’s 40th anniversary, Prof Fanie Snyman, retired Dean and research associate, has recently published a commentary in the Tyndale Old Testament Commentaries series based in Cambridge, England, on the prophetic books Nahum, Habakkuk, and Zephaniah of the Old Testament. What makes his book special is that Prof Snyman is the first and for the foreseeable future the only South African Old Testament scholar to be commissioned to publish in this distinguished commentary series. This commentary series is widely read and consulted in the English-speaking scholarly communities of Africa, Australia, Great Britain, New Zealand, the USA, and many European countries.

In a virtual ‘sit-down’ with Prof Fanie, he explained how a research volume of this type is usually compiled: It starts with a verse-by-verse analysis of the Bible books, looking at the literary aspects of how the passage was written as well as considering its historical, social, and cultural background. This is done to obtain a better overall understanding of the text. Secondly, a volume of commentary is not merely regurgitating knowledge that has already been generated. Prof Fanie says that “it must deliver new, fresh perspectives on the current state of research on these books. What can I contribute to the understanding of these writings?” To accomplish this, he had to pore over stacks of research on these prophetic works to be as current as possible with modern research.

First contributor from Africa

Dr David Firth, the series editor, says: “Over the nearly sixty-year history of the Tyndale Old Testament Commentaries, we have not previously had any contributors from Africa. That has now been put right with the release of Prof SD Snyman’s new volume on Nahum, Habakkuk, and Zephaniah. Prof Snyman has brought together his expertise on the prophetic literature of the Old Testament and theological awareness to present a fresh work on these often-neglected books. Through his careful attention to how these books functioned in their ancient setting and mastery of the secondary literature, he is also able to point to the enduring importance of each of these books for contemporary readers. As such, he has admirably fulfilled the brief for the series and produced a volume that will serve a new generation who come to these books.”

Prof Fanie affirms that the burning issues raised in each of these books regarding situations in ancient Israel often mimic comparable issues in our modern society. For example, he underscores how Nahum brings the misuse of political power to the fore, a current and topical point of contention. Prof Snyman says: “My aim was to create a vertical theological perspective of that historical situation against the backdrop of contemporary issues. I believe that these texts have a relevance for us and upon us today.”

Other international works

This book is the third one published internationally by Prof Snyman. In 2012, he published a book on the prophetic literature of the Old Testament together with a Dutch colleague in the USA. In 2015, he published a commentary on the book of Malachi in Europe. This book was awarded the UFS Book Prize for Distinguished Scholarship in 2017. 

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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