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04 April 2024 | Story Leonie Bolleurs | Photo Stephen Collett
Prof Frank Zachos
Prof Frank Zachos recently delivered his inaugural lecture on the UFS Bloemfontein Campus.

Prof Frank Zachos, a scientist and Head of the Mammal Collection at the Natural History Museum (NHM) in Vienna – one of the world’s largest natural history museums – recently delivered his inaugural lecture at the University of the Free State (UFS) on the Bloemfontein Campus.

His lecture was titled: Of bat bombs and super moms – the wondrous and wondrously curious world of mammals.

Prof Zachos, an affiliated researcher at the UFS, says he chose mammals as the topic of his lecture because he is a mammalogist and curator of mammals at the Natural History Museum. Additionally, he collaborates with Prof Paul Grobler, Head of the Department of Genetics, on mammal projects.

Exposure to almost unparalleled biodiversity in SA

With a mixture of entertaining fun facts and some proper research results, he presented his lecture, providing an overview of some of the most interesting aspects of mammals. These included their different ways of reproduction: the platypuses laying eggs, the tiny marsupial offspring growing in a pouch, and placental mammals having long gestation times. Furthermore, he compared levels of biodiversity in South Africa and Europe and highlighted some particularly bizarre mammals, such as the aye-aye, naked mole-rat, the platypus, and two extinct South African ungulates from their collection in Vienna – the quagga and the blue antelope.

Prof Zachos also discussed his own research on blue antelope genetics, as well as research on other species, in the context of the detrimental impact humans have on mammals and other wildlife.

Moreover, his lecture included a reference to Project X-Ray, a story of how the US army pursued an unsuccessful plan to use bats as carriers of mini bombs in World War II.

Prof Zachos, who is specifically known for his research on the systematics, biogeography, and genetics of red deer, as well as his theoretical work on the species problem (‘what is a species?’ –  one of the most hotly debated topics in evolutionary biology), is affiliated with the UFS due to his longstanding collaboration with Prof Grobler. He says they have known each other for a long time, have published together, and that he has also served as an external reviewer for several theses coming from the Department of Genetics.

“Apart from this personal connection, what made this collaboration particularly interesting to me from a professional viewpoint, is the rich wildlife biodiversity and the research focus of Prof Grobler’s research group, which overlaps significantly with my own longstanding interests,” adds Prof Zachos.

“Working with Prof Grobler, I am involved in studies on the genetic diversity and structuring of different mammal species occurring in South Africa. The opportunity to spend time in the field for sample collection and other activities is definitely also a highlight,” remarks Prof Zachos.

Ideal combination of academic and personal growth

Regarding his connection with the UFS and its impact on shaping the future direction of his research, he states that he has a strong interest in antelopes – a group of mammals not found in Europe, but very prominent in South Africa. “Apart from that, people in the Department of Genetics have expertise in relevant areas that I personally do not have, for example bioinformatics. For me, it is the ideal combination of academic and personal growth, and I am very grateful to have this unique opportunity.”

He believes that his affiliation with the UFS and its Department of Genetics will continue to provide him with opportunities to expand his research and knowledge to different species and ecosystems.

Beyond science, he says that he has developed an interest in the country as well. “I have been reading books about South Africa, and I consider myself very privileged to have a second academic home here, which gives me the opportunity for exchange with people of different backgrounds,” he comments.

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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