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21 April 2022 | Story Leonie Bolleurs | Photo Leonie Bolleurs
Walena and Elize
Walena Marambakuyana and Elize Swartz.

Her love of numbers and analysing data – to such an extent that she, just for the fun of it, did university Mathematics in her spare time in Grade 10. This not only resulted in an A for Maths in matric, but also contributed to Walena Anesu Marambakuyana’s success during her postgraduate studies, as she was announced the best honours student in her year group in the Faculty of Natural and Agricultural Sciences. 

Solutions to Africa’s challenges

For this prestigious achievement, she was presented the Dean’s Medal, which she collected during the faculty’s graduation ceremony on 21 April 2022. “I can't begin to say how much this means to me. I think of the struggles that I've faced, and it just proves to me that anything is possible if you set your mind to it,” says Walena, who believes this achievement will also motivate her little sisters to aim higher in life. 

Walena, who completed her undergraduate studies in Actuarial and Financial Mathematics at the University of Pretoria, continued with her honour’s degree in Risk Analysis at the UFS.

“Thinking back, it was always clear that I would take this route. Throughout primary school and high school, the Math teachers particularly liked me. I think it was because they saw that I really enjoyed Mathematics. I also remember that at the tender age of seven, my dad's colleagues would call me a mathematician,” recounts Walena.

She, like her aunt and role model, Dr C Gandidzanwa, is working towards obtaining a PhD. Currently, Walena is enrolled for the master’s degree in Risk Analysis at the UFS. “In my view, a PhD would enable me to contribute to innovative ideas that will provide solutions to the various challenges we are facing in Africa and the world at large. I specifically would like to inspire younger generations coming after us to safeguard against risks by anticipating, assessing, and taking the necessary steps to mitigate against risks,” she says.

“I believe risk assessment and mitigation not only contribute to my day-to-day activities; it also affects bigger global challenges such as climate change. Through my studies, I have a clear picture of what can be done to mitigate these risks. However, the challenge is always to ensure that this filters to practical action,” says Walena.

This is where I belong

Receiving the Dean’s Medal for the best marks in the group of master’s students in the Faculty of Natural and Agricultural Sciences at the University of the Free State (UFS), was another mathematician, Elize Swartz. “Receiving the Dean's Medal is a great honour for me. It reminds me that hard work pays off and it encourages me to continue with my studies.”

She completed her honours degree, majoring in Mathematics and Applied Mathematics, in 2019 and her master’s degree in Mathematics in 2021. For both, her mini thesis was in the field of graph theory.

Currently a lecturer in the UFS Department of Mathematics and Applied Mathematics, she is looking forward to starting with her PhD later this year. Elize, who already knew in primary school that she wanted to be a teacher, is hoping to one day be a full-time lecturer at the UFS. “My passion is to work with young people. I hope to make a difference in their lives by teaching, sharing my knowledge, and helping them in such a way that they experience the love of Jesus Christ,” she says. 

She continues: “I cherish the instances when my lecturers gave me advice, encouraged me, and recognised my hard work. I want to share and continue that positive experience with other people and students by teaching them to work hard and be responsible, while treating them with kindness, patience, and love.”

Her favourite part of studying was the moment when she did homework and assignment problems and everything just started to fall into place. “For me, Maths problems are almost like a little game or puzzle. I also enjoyed receiving my marks after each assignment, test, or exam, knowing that this was the result of all my hard work,” says Elize, who also enjoys campus life, especially after the lockdown, “walking on campus – feeling safe, at home, and the sense of knowing this is where I belong”.

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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