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12 May 2020 | Story Andre Damons | Photo Pexels

A data scientist and research coordinator at the University of the Free State (UFS), in collaboration with his supervisor at the University of Pretoria (UP), is at the forefront of the fight against the Covid-19 virus with accurate data and analysis.
Herkulaas Combrink of the Centre for Teaching and Learning at the UFS and PhD candidate in Computer Science at the UP, said accurate data is important to prevent widespread panic and sensationalism during a global disaster such as the current pandemic. This information helps people to make informed decisions and to reduce their exposure to the threat of the virus.

Assisting decision-makers

“I, along with colleagues from the World Health Organization, the Centers for Disease Control and Prevention in the USA, the provincial office of the Centers for Disease Control and Prevention, provincial clinicians, and the Free State Department of Health led by Dr David Motau, have been able to progress significantly in terms of evidence-based tools to assist provincial and national decision-makers during these turbulent times.”
“It does come at a cost, though, in that we have worked continuously since the lockdown, dedicating all our time and efforts to the department from all over to ensure that we are not part of some of the global statistics we have seen,” said Combrink. 

A paper written together with his supervisor, Dr Vukosi Marivate, has also been accepted by the Department of Higher Education and Training (DHET)-accredited Data Science Journal.  This paper is related to a framework for sharing public data to the public in a way that is useful, usable, and understandable. 

Ongoing projects

Combrink said it is hard to name all those who are/were involved in the great work done by the Free State Department of Health, but some of them include Dr Elizabeth Reji (Head of Department, Family Medicine), Dr Collin Noel (surgeon, senior lecturer at the UFS), Dr Sammy Mokoena (community health registrar, UFS), Dr Ming-Han Motloung (public health medicine specialist, senior lecturer, UFS), Dr Perpetual Chikobvu (Director: Information Management at the Department of Health, affiliated lecturer at the UFS), as well as Alfred Deacon (lecturer at the UFS), who have worked at some point during this short space of time on one of the many projects. 

Some of the projects include the following:

• A provincial database for screening and monitoring.
• A data pipeline and assembly of hospital information flow, liaised with the NICD, Vodacom, and the different district managers to ensure that the pipeline occurs in a timely manner.
• Digitised paper-based capturing tools for rapid data capturing and processing.
• Incorporated state-of-the-art visualisation tools to action data into useful information for decision-makers in certain areas.
• Provided both provincial and national projections, stress testing different scenarios using a variety of statistical, computational, and/or machine-learning approaches to add to the already existing projections of the Council for Scientific and Industrial Research (CSIR).
• Training healthcare professionals in the field to apply these tools within their own districts.
No easy task

“These aforementioned feats were by no means easy and are not completed yet, but we are getting there. In the foreseeable future, I will be working closely with national and international researchers to deploy a tool for hospital managers in the Free State that will assist them when we move from level 5 to any level below.”

“In addition to this, I am constantly providing support to the Free State Department of Health regarding any analysis required for decision-making purposes. The teams we work in comprise highly competent individuals with a passion for solving problems from multidisciplinary perspectives,” according to Combrink.

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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