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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

First-year wellbeing a top priority at Harmony residence
2017-06-07

Description:First-year wellbeing a top priority at Harmony residence Tags: First-year wellbeing a top priority at Harmony residence

Ladies from the House Harmony, a unique residence
that focuses on first-years’ experience.
Photo: Supplied

A unique residence that focuses on first-years’ experience, is exactly what Harmony sets out to provide for all first-year students at the University of the Free State.

A residence focusing on mentoring

Entering the adult world can be a daunting experience, but Harmony, unlike other residences on campus, focuses on mentoring. Harmony came to life in 2014 and has assisted many first-years in adapting to the university environment.

According to Pulane Malefane, Residence Head of House Harmony, they have witnessed a significant change in the pass rate of first-year students. “We have realised that first-years gain confidence much quicker than in other residences where they still need to find their way around seniors,” she says.

Adapting to the varsity environment

Harmony makes use of a Residence Assistants (RA) system, not Residence Committees (RC). The RA stay in corridors with their mentees in order to have close contact with them. An RA’s primary role is to be a mentor to first-years and also expose them to different co-curriculum activities on campus. They assist them in adapting to the varsity environment quicker, so as to be able to focus and concentrate on their academics.

Nicole Rabe, RA First-years, says the Harmony belles never cease to amaze her. “Watching these first-years grow from the high school girls that arrived at the start of this year, to the independent women they are now, has truly been a blessing.”

Malefane mentions that they intentionally try to place students from one faculty in the same corridor. In that way, mentors and residence assistants are in close proximity to them. “We have study rooms in each and every corridor of Harmony, making it easy for students to study close to their rooms at any time,” she says.

Phathutshodzo Nekhavanmbe, a first-year LLB student, says she could not have asked for a better house to be placed in. “The Harmony experience has been great so far, as the people living there are approachable and eager to lend a helping hand.”

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