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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.”

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Funding of R8.7million for skills development in manufacturing and teacher training signed over to UFS
2017-06-19

Description: MerSETA funding Tags: MerSETA funding



The MerSETA (Skills and Training Authority for Manufacturing, Engineering and Related Industries) signed a Memorandum of Agreement (MOA) with the University of the Free State (UFS) for a grant of approximately R8.7million on 14 June 2017, which will be disbursed over a three-year period. 

UFS seeks to bridge the skills gap
As a response to the need for skills development in the manufacturing, engineering and related industries sector, and as an institution of higher learning optimally placed to serve the population of central South Africa, the UFS proposed a partnership with MerSETA to address challenges in the sector. The interventions that MerSETA will fund include training for 600 vocational teachers, research and development of a green building mechanical index, in-service training for 60 IT Teachers and microbotics classes for 100 students.

The CEO of MerSETA, and UFS alumnus Dr Raymond Patel, said the funding for rare skills such as in science and engineering are of great importance for the country. The ability to train teachers and to upskill them will yield great results for the economy as a whole. Rector and Vice-Chancellor Prof Francis Petersen said the UFS partnership with SETAs and with MerSETA in particular should be mutually beneficial, and went a long way in integrating first-generation university students to be better-prepared for university studies.

Collaboration and support key within university departments
The delegates visited the Departments of Education and Engineering Sciences on the Bloemfontein Campus, where they met project leaders Louis Lagrange from the Faculty of Natural and Agricultural Sciences, Dr Nixon Teis, Faculty of Education, and Pat Lamusse, Institutional Advancement. Present at the signing ceremony were members of the Rectorate, the Acting Dean of the faculty of Education, Prof Loyiso Jita, and Dean of the Faculty of Natural and Agricultural Sciences, Prof Danie Vermeulen, as well as researchers who will be working on the green building mechanical use index and other MerSETA representatives.

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