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21 April 2023 | Story EDZANI NEPHALELA | Photo CHARL DEVENISH
Magdalene de Koker
Magdalena de Koker accepts a posthumous degree on behalf of her late son, Mervin Hershel van Wyk.

A grieving mother brought tears to the eyes of almost everyone present during a graduation ceremony at the University of the Free State (UFS) on Thursday 20 April, when she took to the stage to accept her late son’s posthumously awarded master’s degree.

The usually festive and jovial graduation spirit inside the Callie Human Centre at the University of the Free State’s Bloemfontein Campus turned sombre in a matter of seconds as Magdalena de Koker ascended the stage to receive her son Mervin Hershel van Wyk’s degree. The Faculty of Theology and Religion student had been on track to receive a Master of Theology degree with a specialisation in Church History and Polity, but passed away before his graduation ceremony. The posthumous degree awarding honoured Van Wyk’s memory and acknowledged his family’s support throughout his academic journey.

“My emotions are conflicted,” De Koker said. “I feel a sense of pride for my son’s accomplishments, and eagerly anticipated celebrating his graduation. However, the profound loss of my son has left me devastated. Instead of being a spectator, cheering him on from the audience, I now find myself standing in his place on stage, wearing unfamiliar shoes, unsure where the toe or heel lies.” 

His legacy lives on

Before closing the ceremony Professor Bonang Mohale, Chancellor of the UFS, said he cried because this degree had to be conferred posthumously. 

“This is sad, tragic, and regrettable,” Prof Mohale said. “We all pray and hope that our children will bury us. Mama, we pray that you get peace by acknowledging the current trauma and pain, so that there can be some acceptance in order to start the process of healing. And with that process of healing comes forgiveness. The wonderful thing about forgiveness is that it allows more healing. May the good Jehovah be with the family and the whole clan. When we pray, we say ‘Thy will be done’. Thank you, in the wake of your pain, for making the time to be with this greater family of Kovsies.” 

Dr Eugene Fortein, Senior Lecturer in Church History and Polity, said his late student was an inspiration to many. “He firmly believed that God cared about the suffering of the impoverished and oppressed, and that justice would be served to those often overlooked. These convictions fuelled his involvement in politics, unafraid to use his Christian beliefs to advocate for change through protests. His trial sermon last year from Amos 5 – ‘But let justice roll on like a river, righteousness like a never-failing stream’ – embodied his unwavering conviction that justice and righteousness were integral to his faith.” 

Van Wyk’s passing is huge a loss for his family, friends, and the UFS and South African academic communities. His dedication and commitment to his studies serve as an inspiration to all those who knew him. The UFS community mourns the loss of a talented student and scholar, but his legacy will continue to live on through his contributions to the field of theology.

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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