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08 August 2025 | Story Reuben Maeko | Photo Reuben Maeko
Prof Gert van Zyl
From left: Prof Lizemari Hugo, Senior Lecturer at the School of Nursing, Prof Gert van Zyl, the Dean of the Faculty of Health Sciences, Dr Arnelle Mostert, Senior Lecturer in the Department of Biomedical Sciences, and Dr Elzana Kempen, Senior Lecturer in the Division of Health Sciences Education.

The Southern African Association of Health Educationalists (SAAHE) recently bestowed the Council Medal Award – its highest accolade – on Prof Gert van Zyl, Dean of the Faculty of Health Sciences at the University of the Free State (UFS) in recognition of his extraordinary and sustained contributions to Health Professions Education (HPE) in Southern Africa.

The SAAHE Council Medal is awarded to individuals who have demonstrated long-term, impactful contributions to HPE, transforming pedagogy, advancing equity and diversity, and inspiring excellence in teaching, research, and engagement. Recipients must also demonstrate national and international recognition, as well as exemplary leadership, mentorship, and inclusiveness.

 

A transformative leader in medical education

Prof Van Zyl’s visionary leadership has been pivotal in shaping the future of medical education in South Africa. His strategic role in the development and implementation of the UFS’s five-year MBChB curriculum modernised the teaching and learning experience for medical students, aligning it with international best practice while addressing the specific needs of the South African healthcare context.

Speaking of his award, Prof Van Zyl expressed his gratitude and humility, acknowledging the collective efforts of colleagues, students, and institutional partners over the years. His recognition serves as an inspiration to the HPE community, illustrating the profound and lasting impact that dedicated leadership and innovation can have on the future of healthcare education.

Central to his transformative approach has been the integration of Interprofessional Education (IPE) and Community-Based Education (CBE). These innovative strategies ensured that medical training not only develops technical expertise but also nurtures collaborative practice and community engagement. Prof Van Zyl championed practical learning through CBE initiatives in Trompsburg and Springfontein, later expanding this model to Botshabelo, thereby fostering a strong culture of service to underserved communities.

 

A founding member and lifelong contributor to SAAHE

Prof Van Zyl’s association with SAAHE dates to its very inception in the early 2000s. As a founding member, he was actively involved in the organisation’s transition from the South African Association of Medical Educators (SAAME) to SAAHE, participating in the first meeting in Bloemfontein. His leadership and passion for HPE have been constant in the association’s growth and evolution.

His sustained commitment is evident in his 15 years of service on the SAAHE Executive Committee (2005-2020). Throughout this period he was instrumental in guiding the association’s strategic direction, ensuring that it remained a dynamic platform for advancing medical and health professions education.

Prof Van Zyl’s engagement extended well beyond committee work. He has been a consistent and influential presence at SAAHE conferences, contributing his expertise and thought-leadership at gatherings in 2006, 2007, 2012-2015, 2017-2019, and 2024. His presentations and discussions have enriched the dialogue around pedagogy, curriculum reform, and capacity building in HPE.

 

Advocate for mentorship, inclusivity, and capacity building

At the heart of Prof Van Zyl’s career is a deep commitment to mentorship and capacity development. Colleagues and students alike have benefited from his guidance, which blends academic excellence with a genuine investment in the growth and success of others. His leadership style has consistently promoted inclusivity and equity, fostering an environment in which diverse perspectives and talents can thrive in the service of excellence in HPE.

 

A deserving recognition of a lifetime’s work

The awarding of the SAAHE Council Medal to Prof Van Zyl is a fitting acknowledgment of his decades-long dedication to advancing HPE in Southern Africa. His transformative influence – spanning curriculum innovation, professional development, organisational leadership and community engagement – embodies the qualities the medal seeks to honour.

With this accolade, SAAHE not only honours Prof Van Zyl’s remarkable achievements, but also celebrates a career devoted to building a stronger, more inclusive, and forward-looking HPE landscape in Southern Africa.

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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