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15 April 2025 | Story Anthony Mthembu | Photo Supplied
Kay-leigh van Rooyen
Kay-Leigh van Rooyen, Research Assistant at the University of the Free State (UFS), was one of sixteen individuals selected to participate in the 2024 Abe Bailey Travel Bursary.

As one of only sixteen recipients of the prestigious 2024 Abe Bailey Travel Bursary, Kay-Leigh van Rooyen, Research Assistant at the University of the Free State (UFS), recently returned from a life-changing journey across the United Kingdom. Representing the UFS on this esteemed programme, van Rooyen joined a cohort of emerging South African leaders in a transformative cultural and academic exchange. 

Reflecting on the experience, she described it as “nothing short of amazing.” 

“The experience was so much more than just visiting new places,” she said. “It was about engaging in meaningful conversations, forming lasting relationships, and gaining fresh perspectives on global issues.”

The Abe Bailey Travel Bursary aims to empower young South Africans through leadership development, cross-cultural exchange, and exposure to international dialogue. According to van Rooyen, this initiative was a powerful platform for personal growth, enabling her to see the world – and South Africa - through new lens.

“I learned the power of perspective - how others view our country, and how to understand global challenges from diverse vantage points,” she said. “I also realised that leadership is not about titles, but about influence and empathy.” 

 

A journey through the UK 

The bursary cohort convened in Cape Town on 23 November 2023 before departing for the UK, where they travelled from London to Edinburgh and back. The programme officially concluded on 18 December 2024/3. 

During the tour, the group visited iconic institutions such as the Royal Observatory in Greenwich, the British Library, the Francis Crick Institute, and the Houses of Parliament. For van Rooyen, the highlight was the opportunity to engage with thought leaders and changemakers. 

“One of the most memorable moments was having lunch in a chamber of the House of Lords at the Palace of Westminster with Lord Karan Bilimoria, the founder and chairman of Cobra Beer. The conversation was insightful and inspiring,” she said.  

 

A global stage for the UFS

Van Rooyen emphasised the professional impact of the experience, noting how it shaped her perspective on the role of academia in society. 

“This experience has changed the way I approach my work. I’ve developed a deeper appreciation for the importance of bridging the gap between academia and industry - especially how we can make research more practical and impactful,” she explained. 

She also highlighted the broader benefit for the UFS community. 

“Global engagements like these position the UFS as part of the international conversation. Our students and staff have valuable insights to share,  and we can learn so much from other institutions.” 

Prof Vasu Reddy, Deputy Vice-Chancellor: Research and Internationalisation at the UFS and Chair of the university’s Abe Bailey Travel Bursary selection committee, echoed these sentiments. 

“The Travel Bursary so elegantly aligns with the vision and heart of the UFS - namely, to expose our students to a wider world and its global connections,” he said. 

 

Inspiring the next generation of UFS leaders 

Encouraging fellow UFS staff and students to apply for the bursary, van Rooyen emphasised the personal and professional rewards. 

“It challenges you to think critically, engage meaningfully, and build relationships with people you wouldn’t ordinarily meet,” she said. 

Prof Reddy praised van Rooyen for her achievements and representation of the UFS on a global stage.  

“Her experiences and insights demonstrate that she is an exceptional ambassador – not only as an Abe Bailey alumnus, but also as a symbol of the excellence the UFS strives for. We are extremely proud of Kay-Leigh and wish her well as we look forward to the great things that lie ahead for her.”

 

 

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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