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Prof Maxim Finkelstein selected as Ewha Global Fellow

26 February 2025 | Story Martinette Brits | Photo Supplied

Prof Finkelstein_web read more edit — Prof Maxim Finkelstein, A1-rated researcher from the University of the Free State, has been selected as the 2024 - 2026 Ewha Global Fellow by Ewha Womans University.

An esteemed researcher from the University of the Free State (UFS), Prof Maxim Finkelstein, has been named a 2024 - 2026 Ewha Global Fellow (EGF) by Ewha Womans University in South Korea.

Prof Finkelstein, an A1-rated researcher from the Department of Mathematical Statistics and Actuarial Science, received this honour in recognition of his outstanding collaboration with Prof Ji Hwan Cha from Ewha’s Department of Statistics. Prof Cha nominated him as a leading expert in his field, highlighting their long-standing partnership and significant contributions to mathematical sciences.

According to Hyang-Sook Lee, President of the Ewha Womans University, the EGF programme “encourages distinguished scholars from all over the world to actively collaborate in research and education with Ewha faculty members.”

The genesis of a unique collaboration

Prof Finkelstein has collaborated extensively with researchers across Europe and the United States but his partnership with Prof Cha is particularly notable. “I started working at the UFS as a Professor in 1998 when he had just obtained his PhD,” recalls Prof Finkelstein.

At the time, Prof Finkelstein was already an established researcher, while Prof Cha was in the early stages. “His letter to me about one of my articles was sent to me by regular mail to my previous working address in Saint Petersburg, Russia, and did not reach me. We eventually connected around 2006, and our collaboration gradually took shape,” he explains.

Over the years, their partnership evolved into a balanced and mutually enriching research relationship. Their joint efforts have resulted in over 120 published papers and two books, setting new standards in the Mathematical Theory of Reliability and its applications. This collaboration has significantly influenced both their careers and contributed to Prof Finkelstein’s recognition with South Africa’s highest research accolades, including an NRF A1 rating in "Mathematical Sciences" in 2021, following his A2 rating in 2015.

A breakthrough in stochastic modelling

One of the major achievements of Prof Finkelstein's collaboration with Ewha has been their pioneering work in stochastic modelling. Their research led to the development of the Generalised Polya Process, a novel model for understanding natural and industrial point events - such as failures in electricity generation, lightning strikes, and hurricanes. By incorporating the ‘history’ of previous events, this model offers a more precise stochastic description of real-world phenomena.

The results of their research have been widely published and have paved the way for further exploration into more complex stochastic processes. Some of their key findings were summarised in the 2018 Springer book Point Processes for Reliability Analysis.

Looking ahead: Future collaboration and continued innovation

Despite being in the later years of his career, Prof Finkelstein remains deeply engaged in research and committed to his partnership with Ewha. Due to the challenges posed by the COVID-19 pandemic, his visits to Ewha were limited, but plans are now in place for future visits. During these visits, he will deliver lectures to students and collaborate with faculty members.

For Prof Finkelstein, continuing his nearly two-decade-long collaboration with Prof Cha remains a vital and exciting part of his academic journey.

News Archive

From wheat protein to perfect pizza

2017-09-26

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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