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21 April 2023 | Story Leonie Bolleurs | Photo Supplied
Dr Katlego Mashiane
Striving to make a difference in the field of biodiversity conservation, Dr Katlego Mashiane decided to pursue a PhD in Geography, focusing on the spatial modelling of grassland diversity and nutrients in subalpine environments. He received his PhD during the recent April graduation ceremonies on the Qwaqwa Campus.

In the small village of Ga-Mabotia about 25 km outside of Polokwane, Dr Katlego Mashiane grew up, surrounded by rocky mountains characterised by boulder outcrops, where he interacted with nature from an early age. 

He recently obtained his PhD, majoring in Geography, from the University of the Free State (UFS), which was conferred on him during the April graduation ceremonies that took place on the UFS Qwaqwa Campus. The title of his dissertation is Grass nutrients estimation as an Indicator of rangeland quality using satellite remote.

Predicting the presence of biodiversity and nutrients in an area

Based on the principle that diverse grasslands tend to perform better, environmental changes threaten the resilience and services these grassland ecosystems provide. The study examined how many different types of plants and animals can be found at a particular place to enhance our understanding of the ecosystem’s value to humans, and that biodiversity loss will reduce these ecosystem services. Focusing on spatial modelling of grassland diversity, Dr Mashiane specifically investigated the influence of topography and remotely sensed satellite data on species richness and diversity in subalpine environments, and how they are affected by the availability of grass species. To determine this, he used a random forest machine-learning algorithm to find the best information in the data that could be used to estimate the levels of species richness, diversity, and nitrogen in a protected national conservation park. 

His study discovered that some data types – such as the near-infrared variable and certain vegetation data (EVI and SAVI) – were especially useful for determining the number and variety of species in a certain area. With this information, scientists can create models that predict the presence of different types of biodiversity and nutrients in an area.

Playing a key role in protecting our natural assets

Equipped with this knowledge, one will be able to understand how to protect and preserve different types of biodiversity and promote the nutritional value of both plants and animals in the environment. “Land managers could use this information for conservation strategies,” states Dr Mashiane, who decided to pursue this study because he was curious about how environmental changes will affect species.

“Grasslands provide important ecosystem services underpinning human well-being, and therefore warrant our protection; I would like to play a role in protecting our natural assets and contribute to understanding our biomes, especially in the context of global change,” he says.

In the next five years, Dr Mashiane plans to pursue further research and mentor other students in his field of study.

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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