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19 January 2024 | Story Leonie Bolleurs | Photo Supplied
Prof Gert van Zyl
The Dean of the Faculty of Health Sciences, Prof Gert van Zyl, was recently appointed as the Chairperson of the South African Committee of Medical Deans (SACOMD).

The Dean of the Faculty of Health Sciences at the University of the Free State (UFS), Prof Gert van Zyl, was appointed as the Chairperson of the South African Committee of Medical Deans (SACOMD).

Prof Van Zyl, who has been a member of the SA Committee of Medical Deans since 2001, says it is a privilege and a highlight to again serve the health sciences academic community in this very dynamic and special time for medical schools.

He is especially looking forward to working with a brilliant team of deans and leaders in SACOMD, to build on the achievements of the past, and to excel in those areas that they have collectively decided to pursue for the future.

Taking on the role of Chairperson of SACOMD once more, leading with an outstanding team and a shared vision, signifies a special moment in his career, particularly as he approaches the conclusion of a fulfilling journey as dean. During his tenure, Prof Van Zyl was dedicated to actively contributing to stakeholders in the health sciences arena, including the academic community, SACOMD, as well as staff and students at the university.

He is of the opinion that this position brings exceptional value to both the faculty and the university. “It aligns with their collective vision of academic excellence across undergraduate and postgraduate teaching and learning as well as research,” he states.

SACOMD’s strategy for 2024

The Committee’s goal is to facilitate the optimisation and transformation of academic activities in Health Sciences faculties in order to meet the healthcare, research, and social imperatives of the country.

During a strategic session held in 2023, SACOMD determined the following objectives that align with their goal. According to Prof Van Zyl, they will strive to embrace collaboration, establish trust-based relationships among its members, seek proactive and consensus-driven decision-making, share information (drawing knowledge and insights from each other) to collectively advance thought leadership, and leverage their position as an influencer for improved health sciences training and strengthened health systems.

He says there are some exciting trends in a number of areas that will play an important role in advancing medical and health sciences. This includes the role of artificial intelligence, simulation, and robotic surgery in the academic health sciences arena.

As a committee, they will also look at the establishment of work-based assessment as a requirement in the postgraduate training environment of medical specialists in South Africa, the role of higher education academia in a National Health Insurance (NHI) system, as well as improving undergraduate and postgraduate teaching and learning. “All these activities are already guided by a set of detailed actions, responsibility areas, and academic outcomes,” he says.

Furthermore, they will provide support for new medical schools in order to serve the country in producing excellent health professionals. In doing so, they plan to create a more sustainable funding environment, improve the world-class status of training in both undergraduate and postgraduate teaching, and influence important clinical training platforms to support the academic health sciences agenda.

Patients is our first priority

Although operating on a strategic level in serving the health sciences community, Prof Van Zyl also shares his thoughts with students who aspire to pursue a career in this field. “Choose a career for the right reasons. Do not forget that your patients are your first priority in everything you do. Make the most of the opportunity if you are in the privileged position to be selected to study and build a career in health sciences,” he says.

He adds that resilience is an important characteristic when deciding to pursue a career in the medical field. According to him, it is also key to be a team player, have sound mental and spiritual health, and to have compassion in everything you do as a health sciences professional.

“Play this role as a team member, with the oath you have taken and with the Declaration of Geneva’s emphasis on the welfare of patients as your compass. Live this out in your daily professional activities. You are part of a group of professionals known for healing and caring for communities. Play the role required.”

“Mother Theresa said, ‘I alone cannot change the world, but I can cast a stone across the waters to create many ripples.’” “Create your own ripples!” Prof Van Zyl urges aspiring medical professionals.

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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