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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

Research eradicates bacteria from avocado facility
2017-01-17

 Description: Listeria monocytogenes Tags: Listeria monocytogenes

Listeria monocytogenes as seen under an electron
microscope. The photo was taken with a transmission
electron microscope at the microscopy unit of the UFS.
Bacteriophages (lollipop-like structures) can be seen
next to the bacterial cells.
Photo: Supplied

“The aim of my project was to identify and characterise the contamination problem in an avocado-processing facility and then to find a solution,” said Dr Amy Strydom, postdoctoral fellow in the Department of Microbial Biochemical and Food Biotechnology at the University of the Free State (UFS).

Her PhD, “Control of Listeria monocytogenes in an Avocado-processing Facility”, aimed to identify and characterise the contamination problem in a facility where avocados were processed into guacamole. Dr Strydom completed her MSc in food science in 2009 at Stellenbosch University and this was the catalyst for her starting her PhD in microbiology in 2012 at the UFS. The research was conducted over a period of four years and she graduated in 2016. The research project was funded by the National Research Foundation.

The opportunity to work closely with the food industry further motivated Dr Strydom to conduct her research. The research has made a significant contribution to a food producer (avocado facility) that will sell products that are not contaminated with any pathogens. The public will then buy food that is safe for human consumption.


What is Listeria monocytogenes?

Listeria monocytogenes is a food-borne pathogenic bacterium. When a food product is contaminated with L. monocytogenes, it will not be altered in ways that are obvious to the consumer, such as taste and smell. When ingested, however, it can cause a wide range of illnesses in people with impaired immune systems. “Risk groups include newborn babies, the elderly, and people suffering from diseases that weaken their immune systems,” Dr Strydom said. The processing adjustments based on her findings resulted in decreased numbers of Listeria in the facility.

The bacteria can also survive and grow at refrigeration temperatures, making them dangerous food pathogens, organisms which can cause illnesses [in humans]. Dr Strydom worked closely with the facility and developed an in-house monitoring system by means of which the facility could test their products and the processing environment. She also evaluated bacteriophages as a biological control agent in the processing facility. Bacteriophages are viruses that can only infect specific strains of bacteria. Despite bacteriophage products specifically intended for the use of controlling L. monocytogenes being commercially available in the food industry, Dr Strydom found that only 26% of the L. monocytogenes population in the facility was destroyed by the ListexP100TM product. “I concluded that the genetic diversity of the bacteria in the facility was too high and that the bacteriophages could not be used as a control measure. However, there is much we do not understand about bacteriophages, and with a few adjustments, we might be able to use them in the food industry.”

Microbiological and molecular characterisation of L. monocytogenes

The bacteria were isolated and purified using basic microbiological culturing. Characterisation was done based on specific genes present in the bacterial genome. “I amplified these genes with polymerase chain reaction (PCR), using various primers targeting these specific genes,” Dr Strydom said. Some amplification results were analysed with a subsequent restriction digestion where the genes were cut in specific areas with enzymes to create fragments. The lengths of these fragments can be used to differentiate between strains. “I also compared the whole genomes of some of the bacterial strains.” The bacteriophages were then isolated from waste water samples at the facility using the isolated bacterial strains. “However, I was not able to isolate a bacteriophage that could infect the bacteria in the facility.

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