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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

Dr Makutoane to present research on world stage in US
2017-06-14

“If the SBL has acknowledged you,
it means the research you are doing
is solid. There are people out there
who want to listen to my paper.”

To present a research paper at an international conference of about 10 000 people and where 100 sessions are taking place at the same time is what dreams are made of for an academic. This is no longer a dream for the humble Dr Tshokolo Makutoane who will share his knowledge at the annual meeting of the prestigious Society of Biblical Literature (SBL).

Dr Makutoane, a senior lecturer at the Department of Hebrew at the University of the Free State (UFS), will be a speaker at the conference in Boston, in the US, from 19-21 November 2017. This after receiving a remarkable travel grant from the SBL to present his paper, titled The Contribution of Linguistic Typology for the Study of Biblical Hebrew in Africa: The Case of Sesotho Pronouns.

Description: Dr Makutoane to present research on world stage in US Tags: Dr Makutoane to present research on world stage in US

Dr Makutoane, senior lecturer at the Department of
Hebrew at the University of the Free State, was
speechless when he heard he will be presenting a
paper at the annual meeting of the Society of Biblical
Literature in Boston in the US.
Photo: Jóhann Thormählen

Scholars from around the world participate
His paper is part of a thematic session on “Theoretical Approaches to Anaphora and Pronouns in Biblical Hebrew” in which scholars from Canada, the US, Australia, Europe and Israel will participate.

The research Dr Makutoane will be showcasing in Boston is about teaching Biblical Hebrew in Africa, and more specifically, pronouns, to Sesotho-speaking students.

“SBL is one of the largest organisations in the world and if you get the opportunity to present a paper there, it is one of the highest honours in our context you can have,” Dr Makutoane said.

“If the SBL has acknowledged you, it means the research you are doing is solid. There are people out there who want to listen to my paper.”

According to the SBL website (https://www.sbl-site.org) more than 1 200 academic sessions and workshops will take place at the conference, co-hosted by the SBL and the American Academy of Religion.

Highlight of researcher’s entire career
Receiving the grant and attending the conference for the first time is the highlight of Dr Makutoane’s career. “I feel very grateful, honoured and humbled. I was speechless when I heard about it. I couldn’t help myself and actually cried,” he said.

The grant, given to only four SBL members – the other three are from Samoa, Nigeria and India – is intended to support under-represented and under-resourced scholars who demonstrate a financial need.

Dr Makutoane thanked his mentors, Prof Jacobus Naudé and Prof Cynthia Miller-Naudé, who assisted him with the application. Naudé is a senior professor at the Department of Hebrew and Miller-Naudé a senior professor and head of the department.

Dr Makutoane, who studied Theology at the UFS and is a minister at the NGKA Rehauhetswe church near Bloemfontein, is also grateful to his church that gave him the opportunity to study at the UFS and be able to work at the university.

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