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UFS students honoured at 2024 Women in Science Awards

23 August 2024 | Story André Damons | Photo Supplied

Thandokuhle Gama, Dr Glen Tylor and Anele Mthembu — Winners: Thandokuhle Gama (left) and Anele Mthembu (right), who were honoured with the DSI-Esther Mahlangu Master's Fellowship at the 2024 SAWiSA, with Dr Glen Taylor, Senior Director: Directorate Research Development (DRD), UFS.

Two postgraduate students from the University of the Free State (UFS) were honoured at this year’s Women in Science Awards (SAWiSA) hosted by the Department of Science and Innovation (DSI).

Thandokuhle Gama, a Master of Medical Science student with specialisation in Pharmacology, and Anele Mthembu, who is working on her master’s degree in Disaster Management in the Disaster Management Training and Education Centre for Africa (DIMTEC), are both recipients of the DSI-Esther Mahlangu Master's Fellowships.

This fellowship is awarded to women scientists and researchers who are pursuing their master’s or doctoral studies and already hold scholarships from the National Research Foundation or other DSI agencies. The fellowships for Gama and Mthembu are worth R75 000 each and can be used towards their tuition fees or to enhance academic programmes by covering the costs of attending conferences or specialised research materials and equipment required to complete their degrees.

Honouring Dr Esther Mahlangu

The prestigious 2024 SAWiSA, which honour the exceptional contributions of women to science, technology, engineering, mathematics and innovation (STEMI) in South Africa, took place on 15 August 2024 in Mbombela. The theme was “Transition towards an Innovation Economy: The Role of Women Leaders in STEM”.

This year, the awards honoured world-renowned artist, Dr Esther Mahlangu, by renaming this year's master's and doctoral fellowships the DSI-Esther Mahlangu Fellowships.

“I feel honoured and grateful for the recognition, although it's been difficult to process what it actually means. It has been an overwhelming experience. It came as a surprise, because when I applied, I was not sure what to expect because these are national awards with many other applicants,” says Gama.

She was nominated by Innocensia Mangoato, lecturer in the UFS Department of Pharmacology and a previous winner at the awards. Gama is doing research on medicinal plants that are used in traditional medicine to treat diabetes.

“Winning this award means that my work thus far is being recognised. It is all through God’s grace. I'm also grateful to everyone who has contributed towards my journey: my family, teachers, mentors and sponsors, and everyone else. It will allow me to continue to advance research in the field of diabetes treatment using traditional medicines or medicinal plants.”

Bettering lives

Mthembu, who was nominated by her mentor, Dr Tlou Daisy Raphela-Masuku, a lecturer at DIMTEC, says it is a fantastic feeling winning this award. “Before the awards, Dr Raphela-Masuku and I dreamt I could win the SAWiSA. But before then, I was surprised and grateful for being acknowledged by DSI as a finalist; I focused on being a DSI finalist, and that winning would be a bonus,” she says.

She continues: “It means a lot to me to win the DSI Master’s Fellowship, as it is a testimony of God’s grace in my life. It is the destiny for helpers God has placed in my life, including my mentor, supervisor, and the DIMTEC postgraduate school. We all won!”

Mthembu is working her master’s thesis on the integration of risk-informed development (RID) and nature-based solutions (NbS) into sustainable human settlements in eThekwini Municipality, KwaZulu-Natal.

“The overarching aim is to evaluate the integration of both these concepts into human settlements’ strategic planning to offer eThekwini Municipality innovative and ecosystem-based approaches to achieving sustainable and resilient human settlements and achieving Sustainable Development Goal (SDG) 11 on building resilient cities.

“I hope to publish my findings and contextualise the enabling environments for RID (EE4RID) Framework in eThekwini Municipality so they can make risk-informed decisions on development and human settlements to achieve SDG 11,” explains Mthembu.

Gama says the aim with her research is to determine if these medicinal plants can treat diabetes by stimulating stem cells to differentiate and become insulin-producing cells. She hopes that through this research diabetes treatment can advance from a level where it is being continuously managed, to a level where we can cure the disease.

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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