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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

Record number of students to graduate at UFS
2017-06-19

Description: Day 2 Mid-year Graduation Bloemfontein Campus Tags: Day 2 Mid-year Graduation Bloemfontein Campus

Eleven graduation ceremonies will form part of the
mid-year graduation ceremonies at the
University of the Free State.
Photo: Charl Devenish

Livestream of Graduation Ceremonies

Six days, eleven ceremonies, and more than 5 000 degrees. This all forms part of what is the biggest set of graduation ceremonies in the history of the University of the Free State (UFS).

The mid-year graduation ceremonies, taking place from 19 to 26 June 2017 in the Callie Human Centre on the Bloemfontein Campus, will see the most students graduate during a week. A total of 5 258 degrees, which includes 460 master’s and doctoral degrees, will be conferred – including 72 doctoral degrees.

First graduation ceremonies for Prof Petersen
It will also be the first ceremonies that Prof Francis Petersen, new Rector and Vice-Chancellor, attends on the Bloemfontein Campus. Students from all seven faculties, as well as the South Campus, will graduate.

Graduates per faculty are (without master’s and doctoral degrees): Faculty of Education (488), Faculty of Health Sciences (345), Faculty of Theology (29), Faculty of Law (686), Faculty of Natural and Agricultural Sciences (1 029), Faculty of Economic and Management Sciences (1 044), Faculty of the Humanities (826), and the South Campus (354).

Guest speakers include three judges
Guest speakers for the ceremonies include Dipiloane Phutsisi, Principal and Chief Executive Officer of the Motheo TVET College in the Free State, Dr Susan Vosloo, UFS Council member and founder member of the World Society for Paediatric and Congenital Heart Surgery, and Prof Petersen.

Three judges will also act as speakers. They are Justice Ian van der Merwe, Judge of Appeal at the Supreme Court of Appeal and former Chair of the UFS Council, Justice Mahube Molemela, Judge President of the Free State Division of the High Court and Acting Justice of the Supreme Court of South Africa, and Justice Connie Mocumie, Judge of Appeal at the Supreme Court of Appeal.

Graduations ceremonies:

19 June 2017:
09:00: Faculty of Education, except educational qualifications in Open Distance Learning –  South Campus
14:30: Faculty of Health Sciences, Faculty of Theology and Faculty of Law (including the School of Financial Planning Law)

20 June 2017:
09:00: Faculty of Natural and Agricultural Sciences: All Bachelor’s degrees
14:30: Faculty of Natural and Agricultural Sciences: All Diplomas and Bachelor Honours degrees

21 June 2017:
09:00: Faculty of Economic and Management Sciences: All Certificates, Diplomas, Bachelor’s degrees and Bachelor Honours degrees, excluding BCom degrees
14:30: Faculty of the Humanities: Social Sciences and Communication Sciences only

22 June 2017:
09:00: Faculty of Economic and Management Sciences: BCom degrees only
14:30: Faculty of the Humanities: All qualifications except Social Sciences and Communication Sciences

23 June 2017:
14:30: Educational qualifications in Open Distance Learning – South Campus

26 June 2017:
09:00: All faculties except the Faculty of Natural and Agricultural Sciences: Master’s and Doctoral degrees
14:30: Faculty of Natural and Agricultural Sciences: Master’s and Doctoral degrees


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