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22 October 2025 | Story Leonie Bolleurs | Photo Supplied
Giraffe Research Centre
The giraffe research programme and infrastructure facility at Amanzi Private Game Reserve marks the next phase in a research journey that has already placed the UFS at the forefront of giraffe science.

The University of the Free State (UFS) is taking wildlife research to new heights. On Wednesday 29 October 2025, the university will officially launch the giraffe research programme and infrastructure facility at the Amanzi Private Game Reserve near Brandfort – a first-of-its-kind in the world, dedicated to advancing local and international scientific collaboration in the study and conservation of giraffes.

The launch marks the next phase in a research journey that has already placed the UFS at the forefront of giraffe science. Over the past decade, a team of researchers, led by Prof Francois Deacon from the Department of Animal Science, has made significant contributions to understanding giraffe behaviour, physiology, and ecology. Building on pioneering work in reproductive technologies, endocrinology, anatomy, and disease, the new infrastructure combines on-site research laboratories with spacious, stress-free habitats. In this hands-on environment, veterinarians, scientists, and students can work closely with giraffes while promoting their welfare and supporting both local and international research projects.

Over the past seven years, his team has conducted 254 successful sedations and captures, carefully building the expertise needed for the next delicate step: the first embryo transfer in wild giraffes.

“This dedicated research facility will provide a safe and controlled environment where the world’s first giraffe embryo can develop and grow, and where we can collaborate to produce the science needed to turn the extinction of the giraffe around,” he explains. “The general public may not see the results immediately, but 20 years from now, what we are doing today will be vital in creating a biobank of viable giraffe embryos and calves that can be used in surrogate animals, supporting sustainable conservation practices for future generations.”

This programme will allow researchers to expand their understanding of the world’s tallest land mammal in ways that were not possible before. “From conducting sedation and sample collection to pioneering reproductive techniques such as semen preservation and embryo transfer, the facility provides an environment where we can study, among others, giraffe genetics, reproductive biology, and physiology; knowledge that is important for their conservation and survival,” says Prof Deacon. 

About 12 departments at the UFS are already involved in the research project in one way or another. This includes from the Department of Animal Science to the Departments of Zoology and Entomology, as well as Chemistry and even Information and Communication and Technology Services, which contributes to 3D-modelling, software, and monitoring of the animals. 

The project also offers opportunities for collaboration with conservation organisations and universities worldwide, positioning the UFS as a leading hub for giraffe and large-mammal research in Africa. Current partners who share Prof Deacon’s vision for giraffe conservation on the African continent include Save the Giraffes (a US-based NGO), Absolute Genetics, Ramsem, and the Kroonstad Animal Hospital.

Despite their towering presence on the African continent, giraffes are quietly disappearing. The International Union for Conservation of Nature (IUCN) lists them as Vulnerable, with populations declining by more than 40% over the past three decades. Today, fewer than 100 000 remain in the wild – a sobering reminder that their future is far from secure and that research excellence like this is key to ensure their survival.

“We have all the technology and all the expertise to make a change. Now is the time to bring about this change to secure the future of giraffes on this continent,” Prof Deacon concludes, emphasising the UFS’ commitment to sustainability, care, and conservation.

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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