Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
26 August 2025 | Story Martinette Brits | Photo Martinette Brits
From the left: Elisa Mosala (Dairy Assistant), Dr Analie Hattingh (Lecturer and Production Manager), Eline van der Velde (cheesemaking expert from the Netherlands), and Martha Kantoane (Dairy Assistant) on the UFS Experimental Farm.

Cheesemaking expertise from the Netherlands has given University of the Free State (UFS) students a unique taste of hands-on learning. From 10 to 22 August 2025, Eline van der Velde, a cheesemaking specialist and lecturer in food technology, spent two weeks at the UFS Paradys Experimental Farm teaching students, guiding dairy assistants, and working with staff to strengthen the university’s Dairy Processing Unit.

Supported by PUM – a Dutch volunteer organisation that connects international experts with local projects – her visit combined technical training with practical exposure, showing students the full process of transforming fresh milk into a range of cheeses.

 

Hands-on cheesemaking at the UFS

In interactive sessions, Van der Velde introduced students in the BSc Food Systems programme to the art and science of cheesemaking. They learned how to prepare paneer, halloumi, feta, mozzarella, and cottage cheese, while experimenting with flavoured varieties such as garlic-and-oregano and chilli cheese.

“I gave demonstrations on different types of coagulation and let the students try it out themselves. They asked great questions and enjoyed it so much that they wanted to come again for more practicals,” she said.

For many students, the opportunity was a first step into the practical realities behind food science. “It’s as if a whole world has opened up for our students,” said Dr Analie Hattingh, Lecturer and Production Manager at the Paradys Experimental Farm. “They don’t just hear about pH in theory – they can relate it to what they’ve seen and experienced here. That’s what prepares them for the workplace.”

“Due to food safety regulations all over the world, it is becoming increasingly difficult to take food science or food sustainability students into commercial factories. They don’t allow students or visitors anymore. At least with this facility here, our students can experience a real production environment and see how the industry works,” Dr Hattingh said. 

 

From farm girl to food technologist

Van der Velde’s passion for cheesemaking began on her uncle’s farm in the Netherlands, where she helped with milking and turning cheeses in storage. “Even though I grew up in the city, I think I’m more of a farm girl at heart,” she recalled.

Today, she teaches at an agricultural school and trains adults entering the food industry, while volunteering internationally through PUM. “I like to share knowledge – it’s not for me alone. That’s why I volunteer, to support projects across the world,” she explained.

 

Sustainability at the heart of the farm

The cheesemaking unit also forms part of the experimental farm’s commitment to sustainability. The cheeses are made from milk produced by Jersey cows on the farm, with careful attention to hygiene and quality. Byproducts are reused – whey is processed into ricotta, and the remainder is spread as fertiliser in the fields. “Nothing goes to waste,” Van der Velde noted.

Hattingh added that this integrated approach ensures that the farm serves as both an academic training ground and a model for sustainable food production. “We want to be self-sustaining and academically valuable, without competing with industry – to serve both the university and its students,” she said.

 

A shared learning journey

For dairy assistants Elisa Mosala and Martha Kantoane, working alongside Van der Velde and the students was equally rewarding. “It was nice, especially learning how to do different kinds of cheese,” said Kantoane.

Mosala agreed: “It was nice working with students and experiencing more every day. I learned new skills and got out of my comfort zone.”

Looking to the future, Van der Velde emphasised the value of involving students in the entire process – from milking to packaging and selling – so that they graduate with both knowledge and practical skills. She also believes in the potential of more international exchange: “These projects benefit both sides. Knowledge exchange in agriculture and food science is essential for building sustainable solutions worldwide.”

News Archive

Geology researcher wins international photographic contest
2017-06-02

Description: Dr Elizaveta Kovaleva Tags: Dr Elizaveta Kovaleva

In this winning photo, “Movement of the ancient sand”,
Dr Matthew Huber, postdoctoral research fellow in the
Department of Geology at UFS, is scaling an outcrop
of sandstone (former sand dunes) in the Zion National
Park in the US.
Photo: Dr Elizaveta Kovaleva


Dr Elizaveta Kovaleva and Dr Matthew Huber, postdoctoral research fellows in the Department of Geology at the University of the Free State (UFS), attended the European Geosciences Union (EGU) General Assembly in Vienna, Austria in April 2017, where Dr Kovaleva was declared a winner of the EGU photo contest with a photograph entitled “Movement of the ancient sand”.

Submitting the winning photo
Each participant could submit up to three photos to participate in the contest before the conference. From all the photographs 10 were selected and displayed for the entire week at the assembly so participants could vote for their three favourite photos. At the end of the week three winners were selected. The prize winners received a free EGU book of their choice, free registration for next year’s EGU and an option to judge the photo competition next year. The photos will be printed on postcards next year, so all participants can send them wherever they want around the globe.

“The picture was taken in the Zion National Park in the US. Myself and Dr Huber were travelling around the western states, visiting national parks. The person in the picture is Dr Huber,” said Dr Kovaleva.

Dr Kovaleva was also invited to participate - as a recently published author - in a workshop, called: ”Publishing in EGU journals: Solid Earth and Earth Surface Dynamics – Meet the Editors”.

At the assembly, Dr Kovaleva attended sessions on Tectonics and Structural Geology as well as on Geochemistry, Mineralogy, Petrology and Volcanology. These sessions were especially interesting in the scope of her research and are directly related to it. “I am a metamorphic petrologist, and with my PhD, I essentially studied microstructures. At the moment, I am studying the Vredefort impact crater, which has experienced both metamorphism and deformation,” she said.

“The winning photos will be printed on postcards,
so all participants can send them wherever they
want around the globe”.

Building scientific connections
For both researchers, the assembly was an opportunity to meet former colleagues and professors from universities all over the world and shake hands with authors whose papers and work they were familiar with, but had never met in person.

“EGU is a perfect opportunity to build scientific connections and relationships, advertise your research and start new collaborations and projects,” said Dr Kovaleva.

The EGU General Assembly 2017 was a great success, with 4 849 oral, 11 312 poster, and 1 238 PICO presentations. Some 649 unique scientific sessions, together with 88 short courses and 322 side events, created an interesting programme. At the conference 14 496 scientists from 107 countries participated, of whom 53% were under the age of 35. Thirty one were from South Africa.

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept