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Nketsa, Summers crowned UFS top student-athletes

24 October 2023 | Story Jóhann Thormählen | Photo Kaleidoscope Studios

Free State Sport Stars 2023 — The University of the Free State (UFS) crowned its top athletes at the Free State Sport Stars dinner. Robert Summers and Refiloe Nketsa were named KovsieSport Sportsman and Sportswoman of the Year. Here, from left, are Temba Hlasho, Executive Director: Student Affairs at the UFS, Summers, Janine de Kock, KovsieSport netball sports officer, on behalf of Nketsa and Teboho Setena, Editor: Express.

In a spectacular celebration of sporting excellence, Refiloe Nketsa, and Robert Summers were bestowed with the highest honours as University of the Free State’s (UFS) Sportswoman and Sportsman of the Year respectively. This prestigious event took place on 12 October 2023 in Bloemfontein, where the KovsieSport awards were presented.

Recognition of remarkable achievements

Nketsa, a Protea netball player, voiced her elation at achieving this pinnacle of her career. She had earlier been a School Sport Star nominee at the Free State Sport Stars in 2019, presented by Central24 and the UFS. Her meteoric rise to senior level has been nothing short of remarkable. Reflecting on her journey, she stated, “Looking at the pool of nominees and all that they’ve achieved, I almost thought I didn’t stand a chance. All I have isn’t because of my doing. Its God ordained.”

Summers, a South African badminton luminary and the UFS Sportsman of the Year for a second consecutive year expressed his gratitude and humility at receiving this prestigious accolade. He highlighted the challenges he faced, including a debilitating injury, making this achievement even more meaningful. Summers added, “It’s incredible having your name on a trophy with the likes of Wayde van Niekerk, CJ van der Linde, and Heinrich Brüssow. Those are big names, and to be on the same trophy is something I will cherish for a long time.”

The Shimla, Michael Annies was named UFS Junior Sportsman of the Year and the triple jumper Johani van Tonder, UFS Junior Sportswoman of the Year.

The highest honour at the Free State Sport Stars went to the former Kovsie Karla Pretorius, crowned Sport Star of the Year.

The Protea netball vice-captain, Pretorius, also received the Sportswoman of the Year and the Protea cricketer Gerald Coetzee the Sportsman of the Year, of the province.

Encouragement and inspiration for the future

Nketsa says it is a big honour being the top UFS sportswoman. She represented the Proteas in the past year and was an official World Cup reserve and vice-captain of the South African side that won a first-ever silver medal at the Fast5 World Series. Nketsa emphasised the motivation this award instils in her, compelling her to intensify her efforts in improving her work ethic and skills.

Likewise, Summers despite his challenges, finds this award to be a silver lining, inspiring him to persevere during rough times. The badminton star won three All Africa Champs medals; in singles (bronze), men’s doubles (gold) and in the South African mixed team (bronze). He also competed at the World University Games in Chengdu and played in his first World Champs in Copenhagen (men’s doubles). “If I look back at the past year, it was probably my toughest year yet,” he remarked.

Perseverance in the face of challenges

Desiree Ellis, head coach of Banyana Banyana and guest speaker at the event, stressed the importance of celebrating athletes and their excellence. “This inspires and motivates others,” she said. “It is also encouraging to see that it is not just elite athletes at the Free State Sport Stars who get rewarded but also the school kids.” She encouraged athletes to persevere despite obstacles, imparting a powerful message: “Results are not always going to go your way but keep going. Keep going and make sure you keep putting your best foot forward.”

Jerry Laka, Director of KovsieSport, expressed pride in the recognition of UFS athletes, highlighting the unique blend of student-athlete awards and school awards in this event, which serves as a beacon of inspiration for aspiring young athletes.

The KovsieSport awards stand as a testament to the dedication and perseverance of Nketsa and Summers. Their achievements not only inspire the fraternity but also underscore the spirit of resilience and excellence within the UFS community. As these outstanding athletes continue to break barriers and achieve greater heights, they epitomise the spirit of sporting prowess and determination. Congratulations to both Nketsa and Summers on their well-deserved recognition and to all award recipients in the various categories.

Free State Sport Stars 2023

KovsieSport crowned its leading junior sports stars. The triple jump athlete Johani van Tonder was named Junior Sportswoman of the Year and the Junior Springbok Michael Annies as Junior Sportsman of the Year. Here, from the left are, Van Tonder, Jerry Laka, Director of KovsieSport, Jeannine van Zyl, General Manager of Central24, and Annies.

News Archive

From wheat protein to perfect pizza

2017-09-26

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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