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03 October 2023 | Story André Damons | Photo André Damons
Dr Asha Malan
Dr Asha Malan, Head of Vascular Surgery in the Faculty of Health Sciences at the University of the Free State (UFS), was elected as the President-elect for the Vascular Society of Southern Africa – the first woman in South Africa to be elected for this position in the Society’s 40-year existence.

Dr Asha Malan, the Head of Vascular Surgery in the Faculty of Health Sciences at the University of the Free State (UFS), has made history by being elected as the President-elect for the Vascular Society of Southern Africa. This milestone marks the first time a woman in South Africa has attained this prestigious position in the Society’s 40-year existence.

Dr Malan, an exemplary surgeon and a trailblazer, is not only one of the seven qualified female vascular surgeons in the country but also holds the distinction of being the youngest and first female to head an academic unit in South Africa. Her election took place at the recently concluded 2023 Vascular Society of Southern Africa (VASSA) Congress, a significant event for the UFS Division of Vascular Surgery, under her leadership as the congress chairperson. The Congress was hosted at the Lord Charles Hotel in Somerset West, Cape Town, in collaboration with the World Federation of Vascular Societies (WFVS) and the European Society of Vascular Surgery (ESVS).

Reflecting on her achievement, Dr Malan remarked, “It is not only an honour to be the first woman in 40 years to lead this Society, but an honour to be elected for this role.  VASSA has established a well-recognised international footprint and has invested significantly in promoting the growth of vascular surgery as a specialised surgical field in South Africa.” 

She added, “Representing the Society in this capacity allows me to continue serving its members and the Southern African community, creating awareness not only about the growing burden of vascular diseases but also the advancements in the field to address these challenges.” 

First gathering since 2018

The 2023 VASSA Congress marked the first gathering of Vascular Surgery specialists in South Africa since 2018, a gap caused by the pandemic. The event was attended by approximately 300 delegates, including nursing staff, radiographers, vascular technologists and other allied health professionals with a keen interest in Vascular Surgery. VASSA sponsored nursing staff, a radiographer and a vascular technologist from Universitas Academic Hospital to attend the meeting. 

The high-quality, four-day programme featured talks from local and international experts covering various aspects of vascular surgery, such as aortic surgery, peripheral arterial disease, carotid pathology, dialysis access and venous disease.  Notably, the academic programme saw the participation of 32 international speakers. Guest speaker, Dr Imtiaz Sooliman, the founder of the Gift of the Givers Foundation, delivered an inspiring talk during the ethics session titled “Humanitarian efforts within the Healthcare Sector – Sharing the Responsibility”.  

Presentations

During the Congress, Dr Malan and several Vascular Surgeons from the Department of Surgery represented the UFS. Dr Malan shared her experiences in developing a dedicated unit for the management of complex thoraco-abdominal aneurysmal disease, a talk that garnered significant interest and applause from both local and international experts. 

In her presentation, Dr Malan took the audience through her journey to several different international units to gain expertise in open thoraco-abdominal aortic surgery. She also highlighted the UFS Division of Vascular Surgery’s achievement of being the first academic Vascular Surgery unit in South Africa to perform a complex endovascular aortic aneurysm repair.  In addition, Dr Sam Letsoara and Dr Wikus Mulder, Vascular Surgery Fellows in training, presented the local evolution of endovascular therapy as well as an audit of endovascular management of blunt thoracic aortic injury at Universitas Academic Hospital, respectively.  Dr Sam Agbo, a registrar in the Department of Surgery, also presented his MMed research, evaluating the cost of open versus endovascular management of abdominal aortic aneurysms.

The Congress significantly contributed to the promotion of Vascular Surgical awareness and care, not only in South Africa, but across Africa and globally. It stands as a testament to the dedication and expertise of the Division of Vascular Surgery at the University of the Free State.

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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