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Prof Abdon Atangana receives one of Cameroon’s highest national honours

09 October 2025 | Story Martinette Brits | Photo Supplied

Prof Abon Atangana — Prof Abdon Atangana, leading applied mathematics scholar at the University of the Free State, who has been awarded the Chevalier de l’Ordre de la Valeur by the President of Cameroon in recognition of his outstanding contributions to science and international academic engagement.

In recognition of his exceptional contributions to science and for promoting a positive image of Cameroon internationally, Prof Abdon Atangana, a leading professor of applied mathematics at the University of the Free State (UFS), has been awarded one of the country’s highest national honours by His Excellency President Paul Biya.

Prof Atangana, who is based in the UFS Faculty of Natural and Agricultural Sciences, was formally informed by the Cameroon High Commission in Pretoria that the President had decided to confer upon him the title Chevalier de l’Ordre de la Valeur (Knight of the Order of Valour).

“I am deeply honoured by this recognition and grateful to the High Commission for conveying the news,” said Prof Atangana.

The Ordre de la Valeur is one of Cameroon’s principal national distinctions, awarded to individuals who have rendered distinguished service or made significant contributions in fields such as science, public service, the arts, or international representation.

“The title Chevalier denotes formal national recognition by the President,” Prof Atangana explained. “It affirms the value of my work and encourages continued research, mentorship, and international collaboration.”

A career of global impact and recognition

Prof Atangana’s career is marked by both academic excellence and international engagement. He has consistently ranked among the top 1-2% of applied mathematicians worldwide, according to Stanford University’s global list. His achievements include being the first African mathematician under 40 to become a Fellow of the African Academy of Sciences Affiliates, receiving the UNESCO–TWAS Mohammad A. Hamdan Prize, the AL Fozan UNESCO Award for STEM, and the African Genius Award.

He also serves as Chair of the African Mathematical Union Commission on Research and Innovation and is the first President of the African Society for Industrial and Applied Mathematics (ASIAM).

In a historic milestone for African mathematics, Prof Atangana represented Africa for the first time at the Board Meeting of the International Council for Industrial and Applied Mathematics (ICIAM) in Vietnam in 2025. This prestigious gathering brings together presidents of national and international applied mathematics societies, including the President of the International Mathematical Union, and marks a significant recognition of his leadership on the global stage.

“Being named Chevalier de l’Ordre de la Valeur recognises years of sustained work and the support of many colleagues and students,” he said. “Professionally, it is an important encouragement to continue my research, mentoring, and international engagement.”

Beyond awards, Prof Atangana has actively promoted Cameroon’s profile in the international scientific community. He has built high-impact research collaborations, supervised and mentored students from Cameroon and across Africa, presented at international conferences, and published research connecting African science with global knowledge networks.

Advancing science through the UFS and international collaboration

Much of the work recognised by this honour has been conducted at the University of the Free State.

“The recognition reflects the outcomes of work done at the UFS and signals the university’s contribution to advancing regional research capacity and international partnership,” Prof Atangana said.

His academic engagement in South Africa has enabled him to act as a bridge between institutions, fostering joint research, student exchanges, and collaboration across continents. These activities demonstrate the power of academic engagement in promoting scientific excellence and strengthening international networks.

Looking ahead, Prof Atangana plans to leverage this recognition to expand collaborative research projects, create more opportunities for student exchanges and mentorship, and advance interdisciplinary initiatives addressing regional and global challenges.

“I will continue to promote the value of academic engagement in service of shared scientific and societal goals,” he said. “This recognition will inspire me to strengthen collaborative networks, pursue joint research initiatives, and mentor the next generation of researchers.”

Details of the official medal award ceremony will be shared by the Cameroon High Commission in due course.

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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