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17 August 2021 | Story Nonsindiso Qwabe | Photo Sonia Small (Kaleidoscope Studios)
Bold and fearless - Prof Aliza le Roux.

Prof Aliza le Roux is Associate Professor in Zoology and Entomology, and Assistant Dean in the Faculty of Natural and Agricultural Sciences on the UFS Qwaqwa Campus. 

A researcher at heart, and with a passion for researching wild mammals, small carnivores, and primates, Prof Le Roux says she is extremely curious and loves to know about a lot of different things.

I decided that I wanted to do something with wildlife, so I completed a BSc degree at Stellenbosch University. One day a professor said: “I just got back from doing research – we were catching lizards along the Orange River” – and I remember thinking, ‘yes, I can see that as my life’. Research is a fantastic career for anyone with curiosity and perseverance. You must have a good dose of bull-headed persistence. We all have the baseline intelligence, but anyone who has studied up to PhD will tell you that it is the persistence that carries you through.

Is there a woman who inspires you and who you would like to celebrate this Women’s Month, and why?

What drew me into a career in research was Dian Fossey, an American researcher who was known for undertaking an extensive study of mountain gorilla groups. She had the guts to go out there and be there in the wilderness as the only woman there, doing stuff under extremely difficult conditions. 

Recently, it will be Simone Biles – she does the most mind-blowing stuff with gymnastics – who said she could not go forward with competing in the Olympics because of health reasons. I cannot imagine what guts it takes to say no at such a high-profile sporting event. The ability to say no is something that few of us possess, so right now she is a person I would love to celebrate. I am inspired by women who have the guts and the fact that you believe enough in yourself to do something, despite what others might have to say about it. 

What is your response to current challenges faced by women and available platforms for women development?
There is never enough support or platforms available for the development of women while you have domestic violence and GBV at such insane rates in this country. It’s still a women’s problem, whereas its men perpetrating this and women implicitly supporting it in the way we raise young men and respond to things such as rape accusations. 

It’s a societal problem, and I personally will not be happy until I see this changing in the country. You can look at the massive inequalities and gender biases and the things that are stacked against women, and then feel overwhelmed and step back and say this is too big a problem, I can’t do anything about it. You might not be able to tackle the big problem, but you can chip away at it. Everybody must contribute in a small way. 

What advice would you give to the 15-year-old you?

Be bold. Be fearless. I slowly started becoming like that at that age, but I could have started earlier. I should have told her I was gay; that would have helped. 

What would you say makes you a woman of quality, impact, and care?

There’s a healthy dose of guts and believing in yourself – that is the only way to make an impact. You cannot make an impact if you are doubting your own value, and this is difficult, because we are raised in many instances to be meek, raised to not be leaders but followers, and it’s difficult to overcome that and realise that you are bringing something unique to this world. 

The university is taking some very good steps with the mentorship programmes that it supports. But I would love to see more mentorship for students. Young men and young women in our care being inspired to talk and rethink how they treat women and what equality really means. We need to create more reflective people.

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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