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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

Graduates should make a difference as leaders and be agents of change
2017-06-22

Description: Mid-year graduation read more 22 June 2017 Tags: Mid-year graduation read more 22 June 2017

More than 5 000 degrees will be conferred over six days
and eleven ceremonies at the UFS mid-year graduation
ceremonies.
Photo: Johan Roux

Livestream of Graduation Ceremonies

“Make the choice to make a difference as the leaders of the future.” These words of Dr Susan Vosloo, Cardiothoracic Surgeon and member of the University of the Free State (UFS) Council, echoed the call to graduates on the first three days of the UFS mid-year graduation ceremonies. The ceremonies are taking place in the Callie Human Centre on the Bloemfontein Campus from 19 to 26 June 2017.

Dr Vosloo, also an alumna of the UFS, was one of six guest speakers at the biggest set of graduation ceremonies in the university’s history. A spirit of excitement is part of the festivities, as a total of 5 258 degrees will be conferred over six days in eleven ceremonies. The graduation week will conclude on 26 June 2017, when 460 master’s and doctoral degrees will be conferred – 72 of these are doctoral degrees.

Stand up and be counted
Dr Vosloo urged the graduands at the afternoon session on 19 June 2017 to stand up and be counted. “What we need are leaders who treasure integrity, dignity, accountability, transparency, and who will focus on the common challenges which we all face today.”

Dr Khotso Mokhele, UFS Chancellor, also encouraged the graduates to be agents of change who shouldn’t conform to the current system. “Decide that it is your country and that you will decide what it should be. Then it will not be the corrupt experiment which the current government turned it into. We wish you well. Go and be the agents of transformation.”

Ambassadors of the UFS
Prof Francis Petersen, UFS Rector and Vice-Chancellor, asked the graduates to make a contribution: “Be excellent ambassadors of the UFS, and make the UFS, your families, and our country proud by your strong, innovative, ethical, and excellent contributions.” He was the guest speaker during the morning and afternoon sessions on 20 June 2017.

He also said that they should never forget the supporting role others played in their success, whatever form it took.

Do it for those who fought for SA
Justice Connie Mocumie, Judge of Appeal at the Supreme Court of Appeal, encouraged the graduates to go out and contribute to the development of the country. She was the guest speaker at the morning and afternoon ceremonies on 21 June 2017.

“It is important for you to continue being experts in your area of expertise,” she said.

“Today is the beginning of better days to come. Do it for the legacy of those who fought for our country in pursuit of a better South Africa.”

Dipiloane Phutsisi, Principal and Chief Executive Officer of the Motheo TVET College in the Free State, said everyone is destined for greatness. “In the words of Dr Martin Luther King: Everyone has the power for greatness, not for fame but greatness, because greatness is determined by service.” She was the guest speaker at the morning session on 19 June 2017.

Click here to see a list of Deans’ and Senate medals awarded.

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