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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

Wayde sets 200m SA record, and is world’s fastest in 2017
2017-06-13

 

Description: Wayde sets 200m SA record, banner Tags: Wayde sets 200m SA record, banner

Wayde van Niekerk is in great form leading up to the World Championships
in London in August. Photo: SASPA

 

He was the first South African to break the 20-second barrier in the 200m, but for the past two years Wayde van Niekerk had to be satisfied that fellow countryman Anaso Jobodwana was quicker. Now the Kovsie athlete isn’t only the national record holder again – he also is the fastest man on the planet in the 200m in 2017.

After Van Niekerk ran a 19.90, the world’s fastest this year, when he won the South African title in Potchefstroom in April, the American Christian Coleman (19.85) improved on that.

Personal best and 0.06 seconds quicker than Anaso
However, Van Niekerk ran a 19.84 in the 200m at the Racers Grand Prix in Kingston, Jamaica, on 11 June 2017. This was 0.06 seconds quicker than his personal best, and 0.03 seconds better than Jobodwana’s national record of 19.87 at the 2015 World Championships in Beijing. Van Niekerk was the first South African to run under 20 seconds in the 200m when he did so two years ago in 19.97 in Lucerne, Switzerland.

Same pace a second time in a week

It was also the second time in a week that the 400m world record-holder ran an 19.84 in the 200m. This after he did it on a temporary built track at the Boost Boston Games on 4 June 2017. The race was run on a straight street course and was therefore not officially recognised as a record.

“This is definitely a positive step forward,” Van Niekerk said, according to www.iaaf.org. “I felt that I was in pretty good shape last week in Boston, I wanted to repeat that here (in Kingston).”

He seems to be in good shape leading up to his attempt to run a double, his favourite 400m and the 200m, at the World Championships in London, England, in August.


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