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05 June 2025 | Story Onthatile Tikoe | Photo Supplied
Logan James
Logan W. James, UFS alumnus and breakout star of Binnelanders Season 15, proudly waves the Kovsie flag as he steps into his first national television role.

University of the Free State (UFS) alumnus Logan W James made his national television debut in Season 15 of kykNET’s long-running medical drama, Binnelanders. Streaming on Showmax from 4 June 2025, the latest season introduces Logan in a role that delivers high drama, high energy, and a fresh wave of talent rooted in the Free State.

 

From campus to camera

Born and bred in Bloemfontein, Logan’s rise from student theatre to the small screen is a story stitched together by grit, passion, and a deep love for performance. A former learner of Grey College and a proud Kovsie, Logan honed his craft at the University of the Free State, where he quickly became known for his magnetic stage presence and commitment to his roles.

From standout performances in Everyman, How to Wuzz, and Run for Your Wife to unforgettable moments during UFS’s annual Africa Day showcases, Logan carved out a name for himself as a rising star on campus – one performance at a time.

 

A dream years in the making

Now based in Johannesburg, Logan is stepping into a new kind of spotlight. He plays Le Roux Snyman - a thrill-seeking, motocross-riding character with a bold facade and hidden depths.

“Le Roux is full of energy and contradictions,” Logan says. “He lives for extreme sports and adrenaline, but there’s a much softer, more vulnerable side he doesn’t often show. What excites me is exploring both boldness and fragility in the same breath - it’s something I’ve never quite done before.”

Though this may be Logan’s TV debut, stepping onto the Binnelanders set felt strangely familiar.

“I used to watch Binnelanders at my grandmother’s house,” he recalls. “Never in my wildest dreams did I imagine I’d one day be part of the cast. It feels like a full-circle moment - a dream realised. The journey here wasn’t straightforward, but seeing it come to life like this is an incredible blessing.”

 

The foundation of theatre

Logan credits his Bloemfontein theatre roots as the foundation of his acting journey. “Theatre taught me discipline, presence, and heart,” he says. “On stage, there are no second takes. You have to show up, fully and honestly, every time. That kind of intensity trains you not as a performer, but as a professional.

These lessons continue to shape how he approaches his work today. “Kindness and professionalism – those are the two things I carry into every production,” he adds.

 

Big city, bigger lessons

The move from Bloem’s close-knit creative community to the bustling entertainment industry in Johannesburg came with new challenges – and new lessons.

“In Joburg, you quickly realise just how much talent is out there,” Logan says. “It forced me to embrace what makes me unique, rather than compare myself to others. Real passion – not the pursuit of fame – is what carries you through the tough times. If you’re chasing the art, not the spotlight, you’ll find purpose, even when things get hard.”

 

A voice for regional talent

Logan’s journey is not just a personal triumph – it’s also a win for regional talent. As a Free State-born actor breaking into the national scene, he is part of a growing wave of creatives proving that national recognition is possible from anywhere.

“To go from student theatre to national TV is a leap that’s both terrifying and thrilling,” Logan reflects. “But it's proof that consistent hard work, staying true to your craft, and trusting the process can open doors you once only dreamed of.”

 

Ready for the spotlight

With his first episode having aired on 4 June, audiences were treated to a performance that was rich with energy and layered with emotion.

“There’s a lot of growth ahead - for Le Roux and for me,” Logan shares. “I’m looking forward to every moment of it. I can’t wait for South Africa to meet him.”

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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