Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
10 June 2020 | Story Leonie Bolleurs | Photo Supplied
Dr Ehlers was appointed to serve on the National Forensic Oversight and Ethics Board of 10 members for a second term, based on her knowledge in the field of forensic sciences.

Dr Karen Ehlers from the Department of Genetics at the University of the Free State (UFS) was elected as a member of the National Forensic Oversight and Ethics Board (NFOEB) for a second term.

Dr Ehlers has been appointed to the board of 10 members based on her knowledge in the field of forensic sciences. She is currently conducting research focusing on the forensic application of Y-STR markers, the statistical analysis of DNA profiles, and touch DNA.

Making valuable contributions
Her expertise in the field of forensic genetics assists the board – which also handles complaints about alleged violations relating to the abuse of DNA samples and forensic DNA profiles – to oversee the operations of the Forensic Science Laboratory and the National Forensic DNA Database (NFDD). 

“The knowledge I gained from my current research at the UFS has enabled me to make valuable contributions to the board and its recommendations to the Minister of Police,” says Dr Ehlers. 

In her first term as member of the Board – following regular tracking and analysis of reports, the Board noted an increase in the number of outstanding forensic investigative leads – (hits on the National Forensic DNA Database) that were not followed up.

“After we made enquiries, it was determined that the provincial task teams that were to follow up on the leads, were ad hoc structures that lacked the necessary resources. The Board addressed this shortfall by engaging with various stakeholders and helping to establish permanent structures, called Forensic Investigative Units, with dedicated resources – both human and material – to effectively follow up on all forensic DNA investigative leads. The finalised Regulations were published for comment in the Government Gazette on 27 March 2020,” says Dr Ehlers.

Lowering SA crime rate
While serving on this board, she is ensuring that South Africa has a functioning DNA database that contributes to lowering the crime rate in the country. “As a member of the board, I hope to add value to its functioning. I feel that in the future, science will play an even bigger role in crime prevention, detection, and the solving of crimes,” she states.

Dr Ehlers is Programme Director of the Forensic Sciences Programme in the Department of Genetics. She teaches the Crime Scene Management module to second-year students and supervises seven honours, five MSc, and three PhD students. 

Besides her appointment as member of the NFOEB, she values the work she is doing with her students. “The highlight of my career was when my first group of BScHons students in Forensic Genetics graduated and were shortly thereafter appointed by the Forensic Sciences Laboratory as DNA analysts,” she says. 

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