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30 September 2021 | Story Marius Coetzee and Rulanzen Martin | Photo Supplied
From the left: Werner Stolze of Stolze Pianos (sponsor), Karlin Kock (Trio Con Brio), Dr Mageshen Naidoo (adjudicator – UP), Kagiso Ramosa (Trio Con Brio), Renette Bouwer (adjudicator – UJ), Maria Yasbeck (Trio Con Brio), and Prof Wessel van Wyk from UP.

The Trio Con Brio ensemble in the Odeion School of Music (OSM) was crowned winners of the open category during the final round of the national SASMT Ensemble competition, which took place on 22 September 2021.  The Trio Con Brio comprises OSM students Kagiso Ramosa (clarinet), Maria Yasbeck (violin), and Karlin Kock (piano).

OSM lecturers, Drs Danre Strydom, Sharon de Kock, and Anneke Lamont served as instructors and mentors during the preparation phase. “The trio prepared their concert programme with an interesting methodology, by having weekly instruction from all lecturers individually on a rotation basis,” says Marius Coetzee, Artistic Director of the Odeion School of Music Camerata (OSMC). Elsabé Raath serves as the principal instructor. 

The OSMC took second place in the concert programme, while the instructor of the OSM Brass Quintet, George Foster, and the convenor, Quinn Kakora, were also selected to participate in the first round of the competition. Their recital was highly ranked and came third in the first round.

 SASMT competition develops young musicians 

The first SASMT Pretoria Ensemble Competition took place in September 2017. It would be the first competition of this nature to be held in the northern region of South Africa. The goal was to create an opportunity for young musicians to compete in groups, rather than focusing on solo performances. The feedback from the initial competition was overwhelmingly positive, culminating in the decision to make it an annual event.

The competition aims to develop young musicians through collaborative participation and by encouraging the enjoyment of performing with others. Another objective is to foster understanding, love, and appreciation for ensemble music and the performance thereof among young musicians. 

News Archive

Postgraduate student to conduct research on maize quality at Michigan State University
2017-03-27

Description: Student maze research Tags: Student maze research

Schae-Lee Olckers, master’s student in the
Department of Microbial Biochemical and
Food Biotechnology.
Photo: Supplied

Schae-Lee Olckers, a master’s student in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS), will be travelling to the US in a few weeks’ time. For the next two years she will be doing research at the Michigan State University (MSU) at its Department of Food Science, working on wheat quality and its baking properties.

Increase the nutritional value of maize
The title of her master’s research project is: “The influence of low and optimal nitrogen conditions on the nutritional value of quality protein maize”. She is focusing on the influence of environmental conditions on the nutritional value of maize.

New hybrids of maize production developed

Olckers said: “I chose to start my research on this specific topic in my honours year because maize is the main staple crop in South Africa, as well as in the rest of Africa. Therefore, micronutrient malnutrition is a major concern for developing countries as well as for poor people who rely on it as a major food source. I found it interesting that these breeding programmes that are being developed for new hybrids of maize for production are focusing on increasing the nutritional value of maize and can therefore help eliminate micronutrient malnutrition in some populations of poor communities,” she said.

Prof Perry Ng will be her research supervisor. He is an affiliated professor at UFS in the division of Plant Breeding. “I am very excited about the opportunity to travel and to gain experience working with a well-known cereal scientist. The work he does is also closely associated with my research,” said Olckers.

Her supervisors at UFS are Profs Garry Osthoff and Maryke Labuschagne from the Departments of Microbial Biochemical and Food Biotechnology and Plant Sciences respectively.

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