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12 November 2021 | Story Lunga Luthuli | Photo Andre Ferreira
UFS Council Chambe
The refurbished Council Chambers of the University of the Free State was recognised with a South African Institute of Architects Free State Regional Award for Architectural Projects.

Winning three South African Institute of Architects (SAIA) Free State Regional Awards is the embodiment of the University of the Free State’s (UFS) commitment to continually improve infrastructure and create accessible spaces. 

Two of the UFS projects – the Council Chambers and the Modular Lecture Space and Assessment Centre – emerged victorious in the category for Architectural Projects, while Prof Jonathan Noble, Head of the Department of Architecture, won an award in Category B – Work of Social Importance – for his book, The Architecture of Peter Rich: Conversations with Africa. 
SAIA members were invited to submit Free State- and Northern Cape-based projects, completed between 1 January 2019 and 31 March 2021, for regional adjudication by a panel of judges consisting of professional architects Jeremie Malan, Diaan van der Westhuizen, and Velka Laubscher.

Each participating project were visited on 29 and 30 September 2021; the panel  was ‘delighted with the quality of workmanship’. 

Velka Laubscher, President of the South African Institute of Architects in the Free State, says: “The Regional Awards Programme is held biennially, and each visited project was adjudicated and awarded based on merit, looking at design, aesthetics, commodity, and orientation. 

“The panel of adjudicators also follows specific guidelines to ensure that the process adheres to SAIA’s standards,” says Laubscher.

Nico Janse van Rensburg, Senior Director: University Estates at the UFS, says, “It is a great honour to receive these accolades, as our buildings are constructed on carefully controlled budgets, but still manage to exhibit a refinement in terms of architectural aesthetics. The recognition also reflects how the institution’s infrastructure performs compared to university buildings in general.”

The Department of Higher Education and Training recently recommended the UFS to other universities in the country to learn from the institution how to undertake infrastructural development while adhering to budget constraints. 

The main criteria for projects to receive SAIA recognition not only involve compliance with a functional programme, but should also deal intelligently with contextual informants, creating spaces that offer opportunities for meaningful interaction, and the use of materials and measures that are sympathetic to the environment in general, as well as to our local climate conditions.

“We welcome the recognition by the department, as it gives us an opportunity to also interact and learn from other universities, since there is always room for improvement. The university community can rest assured that the allocated budget is spent to reflect the institution’s objectives and to get value for money,” says Janse van Rensburg.

Anton Roodt, architect and urban planner from GXY Architects and Roodt Architects joint consultants, says: “The value for the University of the Free State lies in the fact that the university is seen, both by its internal and external stakeholders, as an institution that values the contribution that good architecture can add to academic programmes and projecting the image of the university as an enlightened institution.” 

Projects awarded with a ‘Regional Award for Architecture 2021’ will now be submitted for national adjudication to become eligible for a SAIA Award of Merit 2022 and a SAIA Award for Excellence 2022.

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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