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10 March 2020 | Story Rulanzen Martin | Photo Victor Sguassero (kykNET)
Chris Vorster
Chris was on stage in 'Die Hart Verklap' at the Toyota US Woordfees in Stellenbosch recently.

“Difficult and very strange,” is how Chris Vorster, veteran actor and Drama lecturer at the University of the Free State (UFS) describes his role as Bas Koorts in the supernatural thriller Die Spreeus

For Chris, the biggest challenge during the filming of Die Spreeus was to work in front of a green screen. “You never see the monsters and things attacking you, it is only added later on during the editing process,” he said. Therefore, he and his co-actors were expected to use their own imagination “to be frightened, and to duck and dive from something that does not exist.” 

This Afrikaans thriller series has recently been nominated in five categories of the South African Film and Television Awards, including Best Television Drama, Best Cinematography, and Original Sound and Sound Editing. 

Chris was also nominated for a Fiësta award in 2019 for his one-man performance in the theatre production, Die Hart verklap. “It is fantastic to still be recognised for my work,” he said, “but I also have to give recognition to Dion van Niekerk, because without a good director, any actor will be lost.” Van Niekerk also lectures Drama at the UFS.

Being a lecturer broadens his knowledge 

Chris joined the UFS Department of Drama and Theatre Arts in 2015 as lecturer in the programme for Film en Visual Media. “Everything I learn in the industry I apply as lecturer, and research and teaching feed more knowledge on acting, directing, and especially writing,” he said. After five years, being involved with the UFS Department of Drama is still exciting to him. “This is where both lecturers and students get encouraged to do more than just breathing.” 

With his busy schedule of teaching and acting, it remains important to him that South Africans are still able to tell stories – “in any language”. He considers it a privilege for anyone to work in their mother tongue. This is also why the symbiosis between his work as actor and lecturer is so appealing.

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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