Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
07 November 2023 | Story Anthony Mthembu | Photo SUPPLIED
Katherine Swartland
Katherine Swartland, a representative from Allan Gray addressing the delegation at the Allan Gray Achievement Awards, hosted on the UFS’s Bloemfontein Campus.

The Faculty of Economics and Management Sciences (EMS) at the University of the Free State (UFS), in collaboration with Allan Gray, proudly hosted the annual Allan Gray Achievement Awards on 11 October 2023. This special event, held at the Awela Restaurant on the UFS’s Bloemfontein campus, was designed to celebrate the academic achievements of top-performing students within the faculty, recognising their excellence based on their year of study. 

The award ceremony was attended by distinguished members of the EMS Faculty, the Commercio Students Association, and a delegation from Allan Gray, including Katherine Swartland, Managing Business Analyst, Yonela Makalima, Business Analyst, and Steven Motloung, Manager. The evening's guest speaker was Liz Letsoalo, a renowned entrepreneur and TEDx speaker. Notably, this ceremony marked a significant return to in-person events since the outbreak of the COVID-19 pandemic, and Katherine Swartland, who served as the programme director, described this resurgence as truly exciting. 

The award winners

The Allan Gray Achievement Awards highlighted outstanding students from various year levels. In the second-year category, Modisaotsile Seekoei received a prestigious award of R5 000 along with a Thule backpack, while Melissa Mlotshwa was granted a prize of R3 000. Among the third-year students, Anthea Ralane was recognised with an award of R8 000 and a Thule backpack, and Modiehi Mpakathe was the recipient of a R5 000 prize. In the fourth-year category, Kelebogile Motlhanke earned a remarkable R12 000 reward and a Thule backpack, and Rykers Lues was presented with a prize worth R8 000. 

Although not all students attending the ceremony received awards, Prof Brownhilder Neneh, the Vice Dean for Research Engagement and Internationalisation, aptly reminded the audience, ’It is important to recognise that each of you here is already a winner, as your presence signifies that you are among the top achievers in your field. You have demonstrated that with passion, perseverance, and a commitment to your goals, there are no limits to what you can accomplish.’’ 

A longstanding relationship

The Allan Gray Achievement Awards holds deep roots in a special relationship between the UFS and Allan Gray. Swartland noted that this initiative was founded by Faizil Jakoet, an executive at Allan Gray, and the awards ceremony, in part, celebrates the continued partnership between the UFS and Allan Gray. This enduring relationship has thrived for over a decade, despite changes in leadership, creating opportunities for meaningful engagement between Allan Gray and UFS students. Swartland further emphasised the importance of this bond, saying, ‘’Another special relationship is formed every time we visit the UFS, between us and you, a lot of exceptional students.” 

As the event approached its conclusion, the audience had the privilege of hearing from guest speaker Liz Letsoalo, Founder of Masodi Organics, a prominent beauty and wellness brand. Letsoalo’s address centered on the ‘practicality of creating’, encouraging students to view themselves as creators, allowing them to pivot and adapt as their aspirations evolve. She urged students to stay dedicated to their dreams, emphasising that taking necessary actions and persevering is essential to turning their dreams into reality.

The Allan Gray Achievement Awards signify the remarkable achievements and potential of the UFS EMS Faculty students. This event not only celebrates academic excellence, but also reinforces the enduring partnership between the University of the Free State and Allan Gray, paving the way for further opportunities and engagement.

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. 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept