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10 February 2021 | Story Leonie Bolleurs | Photo Stephen Collett
Prof Lizette de Wet
Prof Lizette de Wet is of the opinion that there is no gender distinction between what women and men could achieve in the field of Computer Science and Informatics.

“I consider obtaining my PhD while balancing my work, my marriage, and two young daughters (who did not sleep through before reaching age four!) as one of my biggest achievements,” says Prof Lizette de Wet, Associate Professor in the Department of Computer Science and Informatics at the University of the Free State (UFS).

Many firsts

Her achievements in the field include much more than the PhD referred to. On 11 February, International Day of Women and Girls in Science, the UFS celebrates her for pioneering the human-computer interaction (HCI) research environment, specifically the evaluation of usability and user experience in diverse application areas, where she has experienced and established many firsts.

Prof De Wet was one of the first students to complete a master’s degree in this discipline at UNISA (1994). She says the external examiner for her master’s was from the University of York in the UK, as expertise in South Africa was still lacking at the time.

In the Department of Computer Science and Informatics at the UFS, she established the HCI research area. This involved undertaking research projects in the discipline and developing curricula for a second-year module, an honours module, and a master’s module. 

“The second-year module was also one of two modules on campus to first use iPads in class to assist in a blended learning approach,” she says. 

 

Taking the human being into consideration is much more important than simply concentrating on the programming code that needs to be written.– Prof Lizette de Wet


A woman’s contribution

Prof De Wet believes that in the research field of HCI, the focus is on the user and his/her overall user experience (including emotions, feelings, and competence) when using computers. “Taking the human being into consideration is much more important than simply concentrating on the programming code that needs to be written.”

Whether the human being writing the code is male or female, does not matter. Prof De Wet is of the opinion that there is no gender distinction between what women and men could achieve in the field of Computer Science and Informatics. 

“Although the students are still predominantly male, in the past few years more and more female students have enrolled for our postgraduate studies and completed it successfully, some of them with exceptional marks. In South-Africa, many women are making their mark in this discipline by being heads of departments at universities or in the private sector, by chairing national and international conferences, and by publishing ground-breaking research,” she adds.

Success with virtual reality

Over the past few years, Prof De Wet has concentrated on using brain-computer interfaces (BCIs) and virtual reality in her research. By the end of 2020, she had successfully supervised 11 master’s students and four PhD students, with one of the master’s students delivering ground-breaking research using virtual reality in the training of nursing students.

She elaborates: “The prototype involved virtually examining and evaluating a patient (with a foreign object lodged in a lung) in a virtual ward while wearing an Oculus Rift headset. The evaluation results were extremely positive and will be continued as a PhD study to investigate how to attempt to relieve motion sickness in an immersive virtual clinical simulation.”

Starting out as someone who never had the opportunity to lay her eyes on a computer during her school years, Prof De Wet is of the opinion that in South Africa – being a Third World country – there are numerous opportunities to make computers accessible to rural communities, and even to the large senior population who did not grow up with technology and might fear it.

With her passion for the profession, she not only delivers pioneering work, but also trains professionals in computer sciences who will contribute to a better tomorrow. 

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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