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EMS honours student Alexander Solomons awarded 2024/2025 Ernst Mach Grant

22 August 2024 | Story Mbali Moiketsi

Alexander Solomons, an honours student in the Faculty of Economic and Management Sciences at the University of the Free State (UFS), has been awarded the prestigious Ernst Mach Grant for the 2024/2025 academic year. This competitive grant will enable Solomons to participate in an exchange programme at FH Salzburg University, one of Europe’s leading institutions for higher education and research, in Salzburg, Austria.

The Ernst Mach Grant, named after the renowned physicist and philosopher Ernst Mach, is funded by the Austrian Federal Ministry of Education, Science, and Research. It aims to foster international academic exchange and support students who demonstrate exceptional academic merit and a strong commitment to their field of study.

“Spending time abroad did not seem like something that I would be able to do so early in my life,” Solomons said. “Coming from Scottsville, Kraaifontein, in the Western Cape, I never thought that I would be able to take part in opportunities such as this one.”

“Alexander’s selection as an Ernst Mach Grant recipient is a testament to his hard work, dedication, and the high standards of academic programmes at the UFS,” said Lynette Jacobs, Acting Director in the Office for International Affairs at the UFS.

During his time at FH Salzburg University, Solomons will have the opportunity to immerse himself in a vibrant academic environment, engage with leading scholars in his field, and access cutting-edge resources and facilities. “I will have the opportunity to deepen my knowledge and engage in a different form of high-impact learning,” he said. “Professionally, international experience can be valuable in the advancement of my career. Being exposed to global practices as well as networking has the potential to enhance my career prospects and potentially open doors for me in the country I originate from and internationally.”

Jacobs added that this programme will not only enhance Solomons’ academic and professional development but also strengthen the international ties between the UFS and FH Salzburg University.

"I am thrilled to witness the incredible opportunities scholarship programmes offer to our students,” she said. “Scholarships like the Ernst Mach Grant not only provide financial support but also open doors to unparalleled academic and cultural experiences. I strongly encourage all UFS students to explore these opportunities and apply for scholarships. Studying abroad can be a life-changing experience, offering new perspectives, fostering personal growth, and building a global network.”

In addition to his academic pursuits, Solomons will serve as an ambassador for the UFS, sharing his experiences and insights with his peers and faculty members at FH Salzburg University. He intends to integrate the knowledge gained into research and projects he takes on in the future. He believes the exposure to diverse opinions can help him approach problems from a more global perspective, and help him think in a more adaptable and inclusive manner.

“His participation in this exchange programme will contribute to the ongoing efforts to promote international collaboration and cultural exchange within our academic community,” Jacobs said.

Students and staff interested in applying for scholarships are welcome to contact Mbali Moiketsi, Study Abroad Officer in the Office for International Affairs on the top floor of the Theology Building. Information about scholarships is shared regularly through channels such as newsletters, social media, and the UFS website.

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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