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13 December 2021 Photo Supplied
Besides being the top medical student at UFS in 2021, Dr Mario Vieira is passionate about food, music and sport, and plays the piano and guitar for leisure.

Dr Mario Vieira, one of the University of the Free State’s (UFS) newest graduates in the MBChB programme, says he is fortunate and blessed to graduate from the Faculty of Health Sciences as the top achiever in the class of 2021. Dr Vieira will graduate at the year-end ceremonies. 

Says Dr Vieira: “Privileged is the first word that comes to mind. Yet, there are so many other emotions and feelings involved. One is relieved that the hard work is over for now, but in the same breath, quite sad that this chapter of one’s life has come to an end. Excitement also comes through, knowing that a new challenge lies ahead.” 

Dr Vieira says being the top achiever is undeniably an unbelievable achievement, but there were many other factors and people who made it possible. His family, especially his parents, were his greatest motivation. Their unconditional love and support have made his success possible. 

Multiple factors led to medicine 

According to Dr Vieira, who wanted to be a pilot when he was growing up, there were multiple factors that led to him eventually study medicine. He says: “My first experience with medicine was at a young age when I lost a good friend of mine to cancer. I believe the seed that was planted began to grow when my brother started studying medicine. 
“In high school I made the decision once I realised I was passionate about people and would love to make a difference in the life of others. I think it was the idea that if one could pass this degree, one would be equipped and capable to change lives on a daily basis. My friends in medicine and the support system in Bloemfontein were also incredibly valuable. When times were tough, we would carry each other through,” says Dr Vieira on graduating in one of the university’s toughest fields.

He is starting his internship on 1 January 2022 at Addington Hospital in Durban. 

Besides medicine, this Bothaville, Free State native is also passionate about food, music and sport. He loves cooking and hopes to retire one day with a small restaurant by the sea – cooking food and putting smiles on people’s faces. He also loves playing piano and the guitar.

His message to other students who might be considering studying medicine is: “Be courageous. You are capable of more than you think. Believe in yourself. Hard work, determination and time management can get you where you want to be.” 

Your courage 

Prof Lynette van der Merwe, who took up her new position as Academic Head in the Division Health Sciences Education, Faculty of Health Sciences on 1 December 2021, congratulated the new cohort of UFS doctors and reminded them of the three Cs in the MBChB programme in 2021 – courage, conviction and compassion.

 “I saw your courage, the way you squared your shoulders and looked personal, academic and financial problems in the eye, and endured. You were brave and strong when it mattered most. and stayed true to yourself despite overwhelming odds. You made good choices although they were hard, you found a way to put one foot in front of the other when you were too tired to even think.”

“In the words of the poet Amanda Gorman, “There is always light, if only we’re brave enough to see it. If only we’re brave enough to be it. May you always carry your light into a dark world.” 

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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