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Voices from the Free State podcast: Episode five – featuring Dr Anchen Laubscher

07 June 2021 | Story Dr Nitha Ramnath

A passion for evidence-based medicine and the notion of value in healthcare is what drives Dr Anchen Laubscher, our guest in the fifth episode of the Voices from the Free State podcast. Anchen is driven to ensure that healthcare is scientifically proven, of high quality, cost effective, and tailored to a patient’s needs.

François van Schalkwyk and Keenan Carelse, UFS alumni leading the university’s United Kingdom Alumni Chapter, have put their voices together to produce and direct the podcast series. Intended to reconnect alumni with the university and their university experience, the podcasts will be featured on the first Monday of every month, ending in November 2021. Our featured alumni share and reflect on their experiences at the UFS, how it has shaped their lives, and relate why their ongoing association with the UFS is still relevant and important. The podcasts are authentic conversations – they provide an opportunity for the university to understand and learn about the experiences of its alumni and to celebrate the diversity and touchpoints that unite them.

Our podcast guest

Anchen joined Netcare in 2007 as an aeromedical doctor and has been with the group for almost 14 years. As Group Medical Director of Netcare Ltd, Anchen is responsible for the strategic oversight and operational execution of all clinical and quality-related matters across the different divisions of Netcare. Leading a team of subject matter experts, Anchen oversees the group’s key deliverables related to the value of care, encompassing quality outcomes, patient safety, patient experience, and episode cost efficiency, with all components of ‘value’ digitally enabled and data driven.

Anchen is a member of the Hospital Association of South Africa (HASA) subcommittee for Clinical Quality and the South African Committee of Medical Deans (SACOMD) initiative, which was constituted to address the human resource dilemma specifically related to the training of doctors in South Africa. She is a Council member of the University of the Free State, where she also serves on the Senate and holds director appointments in the Mother and Child Academic Hospital (MACAH) Foundation, the My Walk My Soul collaboration between Netcare and Adcock-Ingram and the University of Cape Town Medical Centre Ltd. Anchen played a pioneering leadership role in South Africa’s response to the 2014 global Ebola Virus Disease (EVD) outbreak, which continues in her role as Gold Command in Netcare and as member of various national committee and advisory structures related to the COVID-19 pandemic preparedness and response. For her role in the South African EVD response, she was recognised with an honorary award from the South African Military Health Services (SAMHS).

Clinically, Anchen continues to contribute to the specialty of emergency medicine, specifically pre-hospital and aeromedicine. She continues to be involved at her alma mater through ad hoc lecturing in electives, research support at GIBS, and participating in health-care courses and conferences such as the 2020 Healthcare Industry Update and Innovation Conference.

Stay tuned for episode six to be released on 5 July 2021.

For further information regarding the podcast series, or to propose other alumni guests, please email us at alumnipodcast@ufs.ac.za

Listen to all the Voices from the Free State podcasts.

News Archive

From wheat protein to perfect pizza

2017-09-26

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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