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12 June 2025 | Story André Damons | Photo Department of Science, Technology, and Innovation
Prof Motlalepula Matsabisa
Prof Motlalepula Matsabisa, a specialist in indigenous knowledge systems from the Department of Pharmacology at the University of the Free State (UFS), and Jansie Niehaus, NSTF Executive Director and Company Director, at the Second Ministerial Belt and Road Science and Technology conference (BRT) in China.

Prof Motlalepula Matsabisa, a specialist in indigenous knowledge systems from the Department of Pharmacology at the University of the Free State (UFS), is part of a delegation with Prof Blade Nzimande, minister of Science, Technology, and Innovation (DSTI), to the Second Ministerial Belt and Road Science and Technology conference (BRT) in China. 

The conference is being held in Chengdu from 11-12 June 2025 and will gather representatives from state-level agencies, scientific academies, and innovation enterprises from countries involved in the Belt and Road Initiative, including members of the Association of Southeast Asian Nations (ASEAN) and the Shanghai Cooperation Organisation. The theme of the conference is “Together for Innovation, Development for All – Jointly Building a Scientific and Technological Innovation Community for the Belt and Road”. 

Prof Matsabisa, Research Director of the African Medicines Innovations and Technologies Development at the UFS, is the only person from a South African university to be invited by Prof Nzimande as part of this ministerial trip. Other members of the delegation include members from the minister’s department, CEOs and board members of agencies that report to the DSTI – namely Technology Innovation Agency (TIA), the National Science and Technology Forum (NSTF), Council for Scientific and Industrial Research (CSIR), National Advisory Council on Innovation, Human Sciences Research Council of South Africa, South African Council for Natural Scientific Professions, National Science and Technology Forum (NSTF), National Advisory Council on Innovation (NACI), South African National Space Agency and the National Research Foundation (NRF). 

As a guest professor at the Beijing University of Chinese Medicine (BUCM) in Beijing, Prof Matsabisa accompanied the delegation on a visit to the university where he has a longstanding relationship. The UFS has the only active university collaboration within the China-South African Science and Technology bilateral agreement.

 

Supporting around aspects of traditional medicine 

According to a statement on the South African government website, Prof Nzimande expressed the department’s intention to strengthen collaboration with the Beijing University and the Aerospace Research Institute of the Chinese Academy of Sciences, in the areas of indigenous knowledge systems and space science, respectively. The minister visited both the BUCM and the Aerospace Information Research Institute of the Chinese Academy of Sciences this week. 

“It is an honour to be part of the minister’s delegation given that I am the only person from a university amongst the agencies. The UFS is indeed very honoured to have been the only one identified to be in this ministerial trip. I am honoured to make connections with the decision-makers such as the chairperson of the board of TIA and the CEO of NSTF and all the other CEOs. It’s indeed an honour to share our work with people from NACI and the minister’s office at DSTI. This really could not have been a better opportune moment for me,” says Prof Matsabisa. 

According to him, he is there to support Prof Nzimande around aspects of traditional medicine as well as with his meeting with the Chinese Minister of Science and Technology during the signing of a letter of intent on traditional medicines including in the BRT conference where the minister will give a talk that will cover traditional medicines. Prof Matsabisa says he is looking forward to strengthening the relationships between the UFS and BUCM and China as well as sharing with the minister the joint projects and joint students from both institutions, hoping for continued support and funding.

“This trip has opened new opportunities. TIA has invited me and the UFS to be part of their new project on neurodegenerative diseases with Cuba. It was wonderful to hear that both the CEO and the chairperson of the board had already been briefed about me to be part of the project.

“It is also great to be present at the signing of the letter of intent on traditional medicine as it is important to know where the policies are heading.”

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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