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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

UFS receives R10 million in student funding from Absa
2017-06-19

 

Description: UFS receives R10 million in student funding from Absa Tags: UFS receives R10 million in student funding from Absa

From the left: Asive Dlanjwa (UFS SRC) Prof Francis Petersen, Fikemini Dlamini,
Bertie Smith and Lesley Afrika (student beneficiary 2016-2017)

 

In support of building a more equitable and prosperous Africa, and in response to the plight of students who lack financial aid at universities across the country, Absa Bank handed over a cheque of R10 million to the University of the Free State (UFS) at a ceremony held on the Bloemfontein Campus on 13 June 2017 by the office of Institutional Advancement. The allocation of these funds will assist students who meet the bursary programme criteria (proven financial need, students who are from households with a combined income of less than R1 million per annum, with an academic average of 55% or higher).

Corporate and higher education collaborate
Speaking at the event, Rector and Vice-Chancellor of the UFS Prof Francis Petersen highlighted the important role corporates play in collaborating with educational institutions to help support future professionals who are the future builders of the economy and will later lead industry. “Absa and the UFS enjoy a good relationship and it is our hope that this bursary programme will grow from strength to strength,” he said.

In 2016 alone, Absa Bank disbursed R12 million towards settling outstanding fees for 439 students in four faculties of the UFS. In 2017 the funds will be allocated similarly to cover financial needs of qualifying students. Mr Bertie Smith, Absa Management Executive: Central Region said: “The university plays an important role in building future leaders and Absa’s strategy of shared growth supports the focus on education.”

Responding to a greater socioeconomic need
The event was attended by staff of the UFS and delegates from the Absa group, as well as students who were beneficiaries of the Absa Bursary Fund in 2016. Mr Fikemini Dlamini, Absa Head: Public Sector Business Banking, said the bursary programme was born out of the growing need to fund and develop the education of young people, and is a response to the outcry from students across the country in the “Fees Must Fall” movement. He said: “Educating one young person has a knock-on effect that has the potential to alleviate poverty in many families and communities around us.”



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