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14 April 2025 | Story Martinette Brits | Photo Kaleidoscope Studios
Jeremiah Hlahla
Jeremiah Hlahla, 27, proudly graduates with a PhD in Botany.

At just 27 years old, Dr Jeremiah Hlahla has achieved a remarkable milestone: earning his PhD in Botany, conferred on Thursday 10 April. His journey is one of perseverance, academic curiosity, and the determination to rise above significant personal and financial challenges.  

 

Resilience rooted in early hardship 

Growing up in Nkomazi, Mpumalanga, Dr Hlahla’s early life was marked by profound loss. His mother passed away when he was still young, and in Grade 11, he lost his father. Left without the support of his immediate family, he was placed in an orphanage alongside his sister. Despite these immense challenges, Dr Hlahla remained focused on his education.  

“From Grade 10, I stayed behind at school to do my homework and study,” he recalls. “By Grade 12, I asked the pastor if I could use the church office to study. He allowed me, and throughout matric, I would go straight from school to the church office.” 

 

A passion for science and a decisive pivot 

Dr Hlahla’s fascination with science began in Grade 4 when he first encountered the topic of Matter and Materials. “It was a fascinating subject for me,” he says. By Grade 9, he had decided to become a scientist, though he was still unsure of the specific field. 

After matric, he negotiated with an Anglo-American bursary manager to study biology instead of electrical engineering. “I later applied for biochemistry and botany at the University of Johannesburg because I enjoyed biology - but over the years, I found plant science especially interesting.” 

The pivotal moment in his life came when he was awarded an Anglo-American scholarship. “That was a huge turning point in my life,” he says. “After matric, I didn’t know what I would do next. But after one psychometric exam and two rounds of interviews, I received the scholarship, and my life improved.” 

With renewed motivation, he continued his studies and pursued a Master's degree, despite having no financial resources at the time. “When I arrived at the University of the Free State (UFS), I had just left Pretoria with my bags and no money,” he recalls. His supervisor, Dr Makoena Moloi, recommended him for a National Research Foundation (NRF) grant to cover his expenses. He was later awarded a bursary from Carl Zeiss. 

“Dr Moloi wanted a hardworking person,” Dr Hlahla says. “She also helped me improve my academic writing.”

 

Perseverance through a pandemic 

The COVID-19 pandemic brought unexpected setbacks, derailing his MSc research. “After the lockdown, I returned to find my plants had died. I had to start from scratch,” he says. Despite this, he completed his experiments by August 2021 and submitted his MSc with distinction. 

“It is incredibly rewarding to see years of hard work culminate in a PhD,” he reflects. 

 

Looking ahead: Researching for a food-secure future 

Now a postdoctoral researcher in plant breeding, Dr Hlahla is working on developing drought-tolerant edamame cultivars – research inspired by his PhD work. 

 “What excites me the most is breeding drought-tolerant edamame cultivars based on my previous research,” he says. “I am also thrilled to be working with Prof Maryke Labuschagne and Prof Rouxlene van der Merwe.” 

Dr Hlahla’s journey has given him insight into what it takes to succeed against the odds. His message to students navigating hardship is clear: 

“Stay focused on your goals. How you respond to what happens to you will determine your future. Someone is always willing to help - so find support and use it. Hard work, willingness, and determination will take you far.”

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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