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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

Louzanne breaks own world record in Switzerland
2017-06-09

Description: Louzanne breaks own world record  Tags: Louzanne breaks own world record

Rufus Botha (left), coach of the athlete Louzanne Coetzee,
went overseas with Coetzee and her guide,
Khothatso Mokone, for a race for the first time.
Coetzee improved her T11 5 000 m world record with more
than 20 seconds in Switzerland.
Photo: Johan Roux

She fought against illness, had to get the green light from medical personnel shortly before her main race, and was very nervous. However, on 5 June 2017, the blind athlete Louzanne Coetzee managed to improve the T11 5 000 m world record with more than 20 seconds.

The Kovsie star’s time of 18:14.27 at the ParAthletics Grand Prix in Nottwil, Switzerland, was approximately 23 seconds faster than her previous world record (18:37.23). In addition, Coetzee, who works at the Institute for Reconciliation and Social Justice at the University of the Free State, also improved the South African T11 800 m record to 2:30.18 on 2 June 2017, and her 4:59.54 on 3 June 2017 in the T11 1 500 m was almost another national record.

Carried by UFS and other support
“One could never be ungrateful when running close to your personal best,” Coetzee said. “Fortunately, with God’s blessing, the support of everybody at home, support from the university, as well as my mom and them, it really was a very blessed and successful event.”

According to her coach, Rufus Botha, Coetzee was not feeling well before the event and had to get medical clearance before the 5 000 m. He told her not to run too hard, even though their goal was 18:20. “She ran an incredible final 600 m, which brought the time down to 18:14,” he said. “It was amazing to watch.”

Botha’s knowledge valuable abroad
He enjoyed going overseas with Coetzee and her guide, Khothatso Mokone, for the first time. “His (Botha’s) experience, knowledge, support, and coaching was extremely valuable,” Coetzee said. “It will definitely help me in future: how to approach things, and everything he shared with us.”

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