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08 April 2025 | Story Andre Damons | Photo Andre Damons
DrSophie-Biskop_ProfFrancois-Engelbrecht
Dr Sophie Biskop from the Department of Geography at the Schiller University Jena, Germany, and Prof Francois Engelbrecht, a Professor of Climatology at the Global Change Institute (GCI), University of the Witwatersrand, at the Southern African Mountain Conference (SAMC).

The severe El Niño drought of 2015/16, which culminated in the Vaal dam reaching an alarming low water level (~25%), prompted scientists to try and predict whether climate change could bring a drought so severe and long lasting that Gauteng could run out of water. 

Prof Francois Engelbrecht, a Professor of Climatology at the Global Change Institute (GCI), University of the Witwatersrand, is one of the scientists working on this project and says though they cannot predict a Day Zero drought with certainty, he thinks it is possible that Gauteng might run out of water in the 2030s or 2040s.

 “This is the biggest climate change risk South Africa faces”, he said.  

Prof Engelbrecht and Dr Sophie Biskop from the Institute of Geography at the Friedrich Schiller University Jena, Germany, together with other scientists are working on a project involving hydrological modelling to predict and prevent a Day Zero from happening. Dr Biskop presented their research paper titled ‘Projected hydrological futures of South Africa's mega-dam region’ at the second Southern African Mountain Conference (SAMC2025) in March, indicating there is a high risk that the water demand in Gauteng will exceed available water resources within the Integrated Vaal River System (IVRS) under future climate change.

 

Gauteng may be severely compromised

The IVRS, a large, complex water system comprising water resources of different river basins, and several mega-dams within, has been constructed to secure the water supply of the Gauteng province, the economic hub in South Africa. 

According to the researchers, Southern Africa is a water-stress hot spot and is projected to become significantly warmer and likely also drier under global climate change, increasing the risk of devastating hydrological droughts. The IVRS, Dr Biskop told the attendees, is vulnerable to the occurrence of multi-year droughts as experienced between 2012 and in 2016. The alarming low water level of the Vaal dam after a period of drought of 2015/16 provided early warning that water security of Gauteng may be directly and severely compromised in a changing climate. Potential evapotranspiration will increase as a consequence of strong regional warming.

 

Answering questions

“There is consequently a high risk that the water demand in the Gauteng province will exceed available water resources within the IVRS under future climate change. This raises the question if under ongoing climate change the natural hydrological system (without considering water transfers between dam catchments) can maintain dam levels in South Africa’s eastern mega-dam region, and particularly within the Lesotho Highlands,” explained Dr Biskop. 

 “To answer this question, the aim of our study is to quantify future water balance changes of several dams under changing climate conditions using the Jena Adaptable Modelling System (JAMS), a software framework for component-based development of environmental models. For this purpose, we build process-based hydrological models for several dam catchments.”

She said an ensemble of high-resolution regional climate change projections is subsequently used as forcing, to generate future hydrological projections. The analysis of projected changes in hydrological system components (precipitation, evapotranspiration, run-off) provides probabilistic estimates of the occurrence of a regional climate change tipping point - when the natural water supply can no longer achieve the full storage capacity of the mega-dams which supply the Gauteng region.

 

Working to prevent Day Zero 

According to Prof Engelbrecht, they are working with the City of Johannesburg, the National Department of Water and Sanitation and Rand Water on this project. Their hope for this research is to create awareness in order to try and prevent Day Zero from happening. They also hope to assist these role players in building resilience and help them prepare for Day Zero. Their work with the City of Johannesburg also includes helping the city to reduce water wastage and change water users’ behaviour as well as formulating a disaster management plan should Day Zero happen. 

The Southern African Mountain Conference (SAMC) series is unique as it seeks to integrate science, policy and practitioner sectors for sustainable interventions in southern African mountains. SAMC events are conceptualised by the Afromontane Research Unit (ARU) of the University of the Free State (UFS), the African Mountain Research Foundation (AMRF) and Global Mountain Safeguard Research (GLOMOS), a joint initiative between Eurac Research and the UNU Institute for Environment and Human Security. These three organisations form the Primary Partners, with the SAMC series being implemented by The Peaks Foundation (a non-profit company). SAMC2025 is being held under the patronage of UNESCO.

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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