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19 August 2025 | Story Martinette Brits
Dr Tlou Raphela-Masuku
Dr Tlou Raphela-Masuku, Senior Lecturer in the UFS Disaster Management Training and Education Centre for Africa (DiMTEC), was selected as one of 15 early-career researchers from Southern and Eastern Africa to join the British Academy-funded International Writing Workshop on Climate Change Adaptation.

Dr Tlou Raphela-Masuku, Senior Lecturer in the University of the Free State (UFS) Disaster Management Training and Education Centre for Africa (DiMTEC), has been selected as one of only 15 early-career researchers from Southern and Eastern Africa to participate in the prestigious British Academy-funded International Writing Workshop on Climate Change Adaptation.

Her selection follows a highly competitive process involving applicants from across the region, underscoring her growing influence in climate research. “Being selected as one of only 15 early-career researchers from the SADC and East Africa region was truly humbling. It affirmed the value of my research and passion for climate adaptation and further motivated me to keep making a meaningful contribution in this field,” she said.

 

Strengthening research visibility and collaboration

The workshop is jointly organised by York St John University (UK), the University of the West of England (UK), the University of Nairobi (Kenya), and the University of Cape Town (South Africa). It brings together emerging scholars from a range of disciplinary backgrounds to foster interdisciplinary collaboration, strengthen academic writing and publishing skills, and develop grant proposal expertise.

For Dr Raphela-Masuku, the programme is a natural fit with her work at DiMTEC. “At DiMTEC, my work spans ecosystem-based disaster risk reduction and climate change adaptation. I am the core teacher for this module for master’s students. My recent and upcoming research, including work on flood risks and climate vulnerability among subsistence farmers, directly aligns with the themes of the workshop,” she explained.

Her focus within the programme will be on climate-induced vulnerabilities and resilience, particularly in rural and peri-urban communities, with a strong emphasis on extreme weather events and nature-based solutions. She looks forward to both the online and in-person engagements in Nairobi and Cape Town, which will run between 2025 and 2027. “These offer a fantastic opportunity for peer learning, mentorship, and deeper engagement with fellow climate researchers. Exchanging ideas face to face is always energising and often leads to lasting collaborations,” she said.

 

Advancing DiMTEC’s mission

Participation in the workshop will not only advance Dr Raphela-Masuku’s own academic profile but also strengthen DiMTEC’s regional and continental footprint. “My participation directly supports DiMTEC’s mission to build climate resilience and disaster preparedness across Africa. It strengthens our footprint in the region and facilitates collaboration with other institutions working on similar challenges, especially in rural vulnerability and adaptation,” she noted.

She sees the experience as a vital platform to amplify her work on flood resilience and the health impacts of climate change to audiences that include academics, policymakers, and practitioners. “The workshop will enhance the visibility of my work and provide the tools and strategies to navigate high-impact publishing, which is crucial for emerging African scholars,” she added.

Reflecting on her journey, Dr Raphela-Masuku said it has been “rooted in both academic enquiry and real-world impact”, driven by the urgent need to support vulnerable communities. Her advice to aspiring researchers is clear: “Stay curious. Stay rooted in the needs of your communities. And don’t be afraid to ask hard questions or chase ambitious goals. Climate adaptation research is not just about publishing papers – it’s about finding real solutions for real people.”

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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