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Stephan scoops Architecture Student of the Year Award

06 December 2019 | Story Valentino Ndaba | Photo Supplied

If all works out, Kovsie student Stephan Diedericks could change the face of the Mangaung Metropolitan Muncipality’s transportation facilities and save the city millions in maintenance costs while generating income.

The Masters Architecture graduate designed an innovative model titled An Interminable Living Machine: Humanizing and Re-appropriating the dormant Mangaung Intermodal Transport Facility (MITF) into a living, economic systems of change which won him the Corobrik Regional Student of the Year Award. The awards ceremony was hosted by the UFS Department of Architecture on 22 November 2019 at the Bloemfontein Campus.

A living machine

Re-appropriating the Bloemfontein taxi terminal located in the Central Business District (CBD) which has been non-operational for a few years would mean that the building sustained itself, and acted a power generator both environmentally and economically.

Diedericks was inspired by the need to improve the quality of life for the people of City of Roses. “This course helped to broaden my perspective on the power of architecture and the social change that it can bring to people's lives,” he said.

An environmentally-friendly concept

According to the young architect, the facility would be water efficient. “Bloemspruit channels run underneath the proposed site and water will be filtered through biologically that will provide water to the entire site creating a self-sufficient living building with water at its heart.”

A thriving economic hub

Diedrick’s 220-page thesis details how the site of the intervention was once home to Bloemfontein’s first power station and that it is this concept of power generation that led him to place clients at the centre of the project as a catalyst for change.

“The Small, Medium and Micro Enterprise Business (SMME) division of the Free State Department of Economic, Small Business Development, Tourism and Environmental Affairs (DESTEA) serves as the catalyst and a power generator that breaks open the solid mass of the MITF. Several subsystems, including aquaponics and SMME training, feed of the main catalyst and in turn provide resources in the form of food and business training to ground-floor users and micro-enterprise users onto latch onto over many decades of growth,” he explained.

A bright future ahead

"The only thing that we have and you don’t is experience,” said Petria Smit, a lecturer at the Department. “Some of your talent far exceeds ours.” During the awards ceremony, she said it was a privilege to work with students of such impressive calibre.

The awards, which were hosted for the 32nd year, are a way for the Department, in collaboration with Corobrik, to reward the talent of students. Diedericks said his win was a great honour and worth the many hours he had sacrificed for this course. Having bagged his master’s, Diedericks’s future plans are to work for the City of Bloemfontein as an architect or on an urban level when an opportunity arises.

News Archive

Good quality wheat essential for bread production

2016-11-29

Robert Lindeque, wheat breeder at the ARC
Small Grain Institute in Bethlehem.
Photo: Supplied

“Wheat quality, specifically grain protein, is of the most crucial components determining the profitability of wheat farmers.”

This is according to Robbie Lindeque, wheat breeder at the ARC Small Grain Institute in Bethlehem. As a wheat breeder, one of his primary aims is to make a contribution to sustainable wheat production in the inland of South Africa.

A closer analysis of bread wheat protein

With his PHD thesis, "Protein quality versus quantity in South African commercial bread wheat cultivars”, Lindeque answered critical questions regarding the South African wheat industry. The major question of his PhD, which he received on 30 June 2016, was whether protein quality could compensate for protein quantity as a measure of bread quality in South Africa.

The three main wheat-producing areas in South Africa, the dryland summer rainfall region (Free State), dryland winter rainfall region (Western Cape), and the cooler irrigation regions (Northern Cape), were used as a starting point for the study.

Proteins are essential for the baking of good quality bread. Worldwide, the utilisation of wheat flour shipments in the baking industry is determined by the protein proportion of the shipment.

Lindeque says the aim of his thesis was to determine whether a closer analysis of bread wheat protein would provide a better indication of good or bad bread quality. “The conclusion from this study was that both protein quantity and protein quality from all three production areas in South Africa varies constantly in accuracy regarding the estimation of bread volume, mainly as a result of environmental factors,” says Lindeque.

Results relevant to the wheat industry

In 2012, application was made to the Winter Cereal Trust for funding of the project. After funding was approved – thus making the Winter Cereal Trust the main partner – seed samples were collected from the 2012 and 2013 national cultivar adaptation trials.

“After this, the seed underwent protein and flour analyses, which added a third year to the study, with the fourth year consisting of statistical processing and documenting of the results,” says Lindeque.

Funding by the Winter Cereals Trust contributed to the fact that the study constantly attempted to keep issues and results as relevant as possible to the wheat industry.

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