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16 February 2022 | Story Lacea Loader | Photo Sonia Small
Nico Janse van Rensburg
Nico Janse van Rensburg, Senior Director: University Estates, and recipient of the UFS Council Medal.

At a meeting held on 26 November 2021, the Council of the University of the Free State (UFS) approved the awarding of the UFS Council Medal for outstanding service to Nico Janse van Rensburg, Senior Director: University Estates.

 

Building our campuses

Janse van Rensburg completed a BSc Quantity Surveying degree at the UFS in 1989 before joining the institution’s then Department of Physical Planning in 2004, after an impressive career as quantity surveyor. In 2012, he was appointed Senior Director: University Estates, continuously adding value to the infrastructure of our three campuses – totalling more than 500 000 m2 – as well as experimental farms and off-campus entities of more than 1 000 ha.

He has a persistent green approach that not only reduces the UFS’ carbon footprint, but also saves the institution millions of rands in energy savings and maintenance. Indigenous and waterwise gardens greet staff, students, and visitors to all our campuses, while being housed in well-maintained buildings. All newly built facilities on our campuses are based on green building principles, while an overall optimal building management system ensures efficient energy management.

 

Mentorship and skills transfer

University Estates, through its procurement management and the leadership of Janse van Rensburg, is also one of the main drivers behind the UFS’ BBBEE scorecard. He initiated a mentoring and skills transfer strategy by means of joint project appointments, enabling previously disadvantaged firms to eventually be appointed independently for similar projects.

To ensure, among others, aesthetically pleasing buildings that offer value for money, Janse van Rensburg and his team have developed a series of technical manuals that outline material specifications and expectations. Since 2012, he has been instrumental in more than 1 000 projects at the UFS.

The university recognises and commends Janse van Rensburg’s indispensable contribution to creating inclusive and quality spaces on our campuses, where staff, students, and visitors can experience our culture of care. His motto is clearly visible in all the projects he completes: Get things done – within time, budget, quality standards, expectations, and user satisfaction.

“It is an immense privilege to be leading the University Estates team, and I am humbled to be the recipient of this prestigious medal. University Estates is all about teamwork, and an award such as this can only be possible through the commitment, dedication, and support of a very capable team, as well as colleagues throughout the UFS. I would also like to thank our very capable leaders, such as Prof Prakash Naidoo, Vice-Rector: Operations, for his support and guidance. I have learnt a lot on this journey and a lot remains to be learnt. All of this could only be achieved with help that goes beyond one’s own strengths and abilities,” said Janse van Rensburg.”

 

Get things done – within time, budget, quality standards, expectations, and user satisfaction.

The Council Medal will be presented to Janse van Rensburg during a graduation ceremony in 2022.

 

News Archive

UFS academics serve high in ranks of Cereal Science institutions
2017-10-10

Description: Cereal Science Tags: Cereal Science

Dr Angie van Biljon, Senior Lecturer in the Department of Plant Sciences at the University of the Free State (UFS), was elected as president of Cereal Science and Technology South Africa (CST-SA) at their bi-annual general meeting, in Pretoria.

Prof Maryke Labuschagne, Professor in Plant Breeding at the UFS and official representative of South Africa in the American Association for Cereal Chemists International from 2007, was re-elected as the South African representative to the American Association for Cereal Chemists. She attends the annual conference in the US as well as the International Association for Cereal Science and Technology (the European counterpart of AACC) regularly. “I use these conferences to report on the research done by the research team at the UFS on gluten protein, baking quality and nutritional value of cereals,” she said.

Prof. Labuschagne was also involved in a training course for the baking industry. 

Both Dr Van Biljon and Prof Labuschagne are involved in research on wheat gluten proteins, which is critical to the baking industry. CST-SA is a platform to disseminate this and other research, not only locally but also internationally. The aim of this society is to advance cereal science and technology both in the public sector and in the industry of Southern Africa.

CST-SA creates an opportunity for staff and
students working on cereals to interact
with the industry. This prevents research
from being just academic and creates
an opportunity to bring the research and the
industry together.

Wheat research not just academic
According to Prof Labuschagne CST-SA creates an opportunity for staff and students working on cereals to interact with the industry. This prevents research from being just academic and creates an opportunity to bring the research and the industry together. This has been very useful for students at the university working on cereals, as they have made presentations at the “New Voices” symposium, a forum for postgraduate students to present their research.

“Through CST-SA we have also, through the years, presented our research on an international level at the annual meetings of the American Association for Cereal Chemists and the International Association for Cereal Science and Technology,,” said Prof Labuschagne.

The science of cereals
CST-SA is an association of organisations and individuals, from both the private and public sectors, who are actively involved in the science and technology of cereals. Its aim is to promote the dissemination of knowledge and information on cereal science and technology through meetings, publications, workshops and other means. CST-SA also organises training courses for the industry. In the past years there was a course for the baking industry and one for the milling industry and also the “New Voices” symposium”.

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