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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

Physics Department sheds light on mystery of dark matter through films and radio programme
2017-06-23

Description: Dark Matter Tags: Dark Matter

The screening of The Dark Matter Mystery and Dark
at the Naval Hill Planetarium was followed by a discussion
recorded for the radio programme Sterre en Planete
on RSG. From left are Mariette Erwee, Senior Officer at
the School of Mathematics, Natural Sciences and
Technology Education of the UFS, Prof Matie Hoffman,
Associate Professor at the Physics Department of the UFS,
Hennie Maas, from RSG, and Sakkie van der Westhuizen,
PhD student in astrophysics.
Photo: Mart-Mari Duvenhage

The Physics Department at the University of the Free State (UFS) not only recently educated the local community about the mystery of dark matter, but shared its knowledge with a much wider audience.

The first screening of two planetarium full-dome films, The Dark Matter Mystery and Dark, at the Naval Hill Planetarium were concluded with a recording for the radio programme Sterre en Planete. During the discussion, led by Hennie Maas from RSG radio station, the audience asked questions that were answered by Prof Matie Hoffman, Associate Professor at the department, Sakkie van der Westhuizen, a PhD student in astrophysics, and Mariette Erwee from the School of Mathematics, Natural Sciences and Technology Education. The radio show was broadcast on 18 June at 19:30 on RSG.

Shows screened at special event
According to Prof Hoffman the planetarium hosts a movie premiere whenever pre-rendered shows are screened for the first time. The films shown on 10 June 2017 introduced viewers to the quest for dark matter. “Dark Matter makes up a huge part of the Universe, but it is a great mystery. We know very little about it. We cannot see it, and it is an area of enormous interest to scientists,” Prof Hoffman said.

Films sourced from European Southern Observatory
The event was attended by various stakeholders such as loyal planetarium patrons, UFS colleagues, and those interested in astronomy. The films were sourced from the European Southern Observatory, an organisation that makes planetarium content available online.

The Dark Matter Mystery took the audience on contemporary astrophysics’ biggest quest. They saw why astronomers know dark matter exists. Dark, directed by Peter Morse, is an adventure that goes to the very edges of contemporary cosmology and data visualisation, telling a complex scientific story with a touch of humanity.

The films will be screened at the Naval Hill Planetarium from time to time and those interested can visit Computicket for more info.

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