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05 May 2022 | Story Leonie Bolleurs | Photo Supplied
Prof Hennie van Coller and Prof Hendrik Swart
Prof Hennie van Coller, left, received the the NP van Wyk Louw medal, and Prof Hendrik Swart, right, received the Havenga Prize for Physical Sciences.

The board of the Suid-Afrikaanse Akademie vir Wetenskap en Kuns (SAAWK) recently (22 April) announced the winners of the 2022 prizes. The academy, which was established in 1901, aims to promote the use of Afrikaans in science and the arts.

Havenga Prize for Physical Sciences

Prof Hendrik Swart, NRF B1-rated researcher, SARChI Research Chair in Solid-state Luminescent and Advanced Materials, and Senior Professor in the Department of Physics at the University of the Free State (UFS), received the prestigious Havenga Prize for Physical Sciences.

He says it is an honour to receive this award. “When I look at the list of names that have received the award in the past, I am very humbled and surprised to receive such an award.”

The Havenga Prize, for which candidates are specifically judged on research publications and evidence of their promotion of Afrikaans, has been awarded annually for the past 77 years for original research in the natural sciences or a technical field. 

A collaboration with researchers from the Nelson Mandela University (NMU) on semiconductor materials that improve the efficiency of solar cells, resulted in Prof Japie Engelbrecht (Emeritus Professor, NMU) nominating Prof Swart for this award. He is involved in an NRF collaborative research project with NMU and Linköping University in Sweden.

Prof Swart has played an important role in the acquisition of numerous research devices for analysing the thin layer of phosphor, and the semiconductor devices that can be made from such materials. His research and zeal for his work led to the establishment of the national nano-surface characterisation facility (NNSCF) containing state-of-the-art surface characterisation equipment. 

The PHI Quantes XPS system, for instance, is the first in Africa and one of only 20 in the world. The Quantes XPS system uses X-rays to determine the chemical composition of molecules on the surface of a sample. The system is unique in the sense that it also has an extra X-ray source that can determine the chemical state below the surface, which was not possible in the past. This will help to dictate the position of defects in phosphor materials, which will consequently enable the department to create better phosphor for solid-state lighting as well as solar cell applications.

The most meaningful for him, however, was the production of several well-trained postgraduate students and the generation of high-impact, well-cited scientific publications.

This award, one of several awards he has received during his career, does not signify the end of the road. On the contrary, he is looking forward to improving solar cells by using the phosphor materials they have manufactured, applying it on glass windows doped with phosphors to generate electricity.

NP van Wyk Louw Medal and Alba Bouwer Prize for children's literature

The NP van Wyk Louw Medal was awarded to Prof Hennie van Coller, a researcher who is also affiliated to the UFS. Prof Van Coller, currently an emeritus outstanding professor and research fellow at the university, was a former Head of the UFS Department of Afrikaans and Dutch, German and French, as well as Chairperson of SAAWK. He is known for his impact on the literary world, both locally and internationally, through the quality of his scientific articles and books. 

According to SAAWK, the body awards the NP van Wyk Louw Medal for a person’s creative contributions to the exploitation, organisation, and continuous development of a section of the humanities, significantly contributing to the advancement of the humanities.

Jaco Jacobs, the children’s author of more than 170 books who recently presented the 35th DF Malherbe Memorial Lecture at the UFS, was also awarded for his work. Jacobs, also a UFS alumnus, received the Alba Bouwer Prize for children's literature. The prize, which is awarded every three years, was presented to Jacobs for the book Die boekwinkel tussen die wolke, written during the COVID-19 lockdown period. 

SAAWK will present the awards later this year during two virtual award ceremonies in July. 

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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