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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

National Arts Council opens doors for students in Drama and Theatre Arts
2017-06-29

Description: National Arts Council opens doors for students  Tags: National Arts Council opens doors for students

Four postgraduate students from the University of the
Free State received bursaries from the National Arts
Council this year. They are, from the left: Gerrit Fourie,
Maryn Hattingh, Prof Pieter Venter, Programme Director
of drama at the UFS, Stella Nortier, and Franco de Wet. 
Photo: Esté Strydom

Thanks to bursaries from the National Arts Council (NAC), many students are finding it easier to study Drama and Theatre Arts, the discipline is able to offer more job opportunities, and it provides an opportunity to those who probably would never have had the chance. This is according to Prof Nico Luwes, Head of the Department of Drama and Theatre Arts at the University of the Free State (UFS).

This year, several students from the UFS, including 12 undergraduates and four postgraduates, are again beneficiaries of NAC bursaries to the value of roughly R206 000 – about R150 000 of which will be used for undergraduate studies and R56 000 for postgraduate studies. The UFS was awarded the same amount for undergraduate students in the previous year, but didn’t then receive NAC bursaries for postgraduate studies.

Good relationship with NAC over many years
The UFS has received NAC bursaries since 2005, and Prof Luwes says the university’s good relationship with the council runs over many years. “They are very happy with the feedback on our students’ achievements,” he says.

“Although Dramatic Arts is a matric subject, the provincial department of education does not support students with education bursaries for this subject. With bursaries from the National Arts Council, students can thus study to become theatre artists, and work as teachers for the Dramatic Arts in schools.”

Alumni stand out in entertainment industry
Prof Luwes says his department provides students the opportunity to do performances and practical exams in English, Afrikaans, and Sesotho. This is done to give all students an equal opportunity to excel. “In addition, several of our alumni have achieved success in the entertainment industry, and our staff members often feature in professional performances at arts festivals.”

Undergraduate students who were awarded NAC bursaries:
•    Jolene Swartz
•    Boitumelo Mohutsioa
•    René Lombard
•    Mandisa Wiso
•    Thapelo Mabona
•    Charlize Oberholster
•    Thembisile Baai
•    Naledi Maolusi
•    Mbuyiselo Nqodi
•    Vuyiswa Mxasa
•    Deandi Scholtz
•    Dylan Britz

Postgraduate students who were awarded NAC bursaries:

•    Gerrit Fourie
•    Maryn Hattingh
•    Stella Nortier
•    Franco de Wet

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