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11 May 2023 | Story Samkelo Fetile | Photo iFlair Photography
Modular Lecture Building
The Modular Lecture Building on the UFS’s Bloemfontein Campus.

The University of the Free State’s (UFS) Modular Lecture Building on its Bloemfontein Campus recently received a National Merit Award from the South African Institute of Architects (SAIA). The awards were announced at the 2021/2022 Corobrik SAIA Awards of Merit and Awards for Excellence ceremony in Johannesburg.

The multi-functional Modular Lecture Building, considered a hub for innovative learning, was designed by Roodt Architects in partnership with GXY Architects.

The adjudication panel received a total of 42 architectural projects from around the country, including infrastructure developments in the public and private sector. The SAIA Awards programme is structured over a two-year period and is conducted in two stages. In stage one regional awards for architecture are presented by the nine regional institutes affiliated to SAIA. In stage two the winning regional projects that are consequently entered into the national awards receive either a Commendation, an Award of Merit, and/or an Award for Excellence, which recognises exceptional achievement in the field of architecture.

In their citation the adjudicators noted that the Modular Lecture Building sets a benchmark for rational planning and technical efficiency and helps complete the campus urban framework through its placing and material choices.

Multi-functional spaces for students

Nico Janse van Rensburg, Senior Director at UFS University Estates, said the recognition is a testament to the UFS’s aspirations to renew, rejuvenate, regenerate, and revisit facilities and infrastructure.

“This award proves that excellence can be achieved with a reasonable set budget,” Janse van Rensburg said. “Energy efficiency and green building principles can be achieved by careful planning and teamwork.”

The Modular Lecture Building offers a variety of much-needed flexible teaching and learning spaces. “I have been using the facilities in this building for two years now, and I can say the building is much more spacious and conducive to studying,” said Hymne Spies, a third-year BSc student majoring in biochemistry and genetics. “The many plugs make it more efficient for studying, as one can plug in his or her laptop. There is also a nice computer lab for us to make use of.”

The UFS is proud that the construction of this facility forms part of a bigger endeavour – to create a cohesive campus identity that improves core business and to further extend its innovation and excellence as per its Vision 130.

Take a tour of the new Modular Lecturing Space and Assessment Centre Building:

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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