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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

Department of English changed to empower students
2017-07-05

Description:Department of English  Tags: Department of English

Lecturers from the Department of English at the University of the Free State have been working
hard to create a robust learning environment for students through continuous assessment.
Photo: Sonia Small


A new curriculum, exciting third-year seminars, and a transition to continuous assessment. These are some of the changes made by the Department of English at the University of the Free State (UFS) over the past few years. The department, which also boasts four National Research Foundation (NRF) researchers, did this to tailor the curriculum towards the needs of its students and to foster a better culture of engagement.

According to Prof Helene Strauss, Head of the Department, the advantages of these changes are clear. “Staff have noted a significant improvement in both the basic writing and critical deliberation skills of our students, and in the responsibility they are taking for their own learning.” The new curriculum empowers students to take a position in relation to the knowledge they encounter in the classroom, thereby strengthening their own critical voice.

Taking continuous responsibility

One of the most significant changes for students was the fact that they have to take responsibility all the time. Prof Strauss says continuous assessment changed “last-minute cramming to near-daily, student-centred activities of reading, writing, and critical discovery.”

Because students have to prepare for lectures and reflect on materials, they are in a better position to internalise difficult debates and critical concepts. “Rather than telling students what to think, we help them develop flexible, critical tools to make sense of a changing world.”

Third-year seminars are another way of including forms of instruction that concentrate on the links between education and democracy, but still improve students’ ability to speak and write English accurately. Every semester, students can choose seminars from a range of topics such as ‘Witchcraft’ (Prof Margaret Raftery) and ‘The Art of Dying’ (Dr Mariza Brooks).

Research and associates around the world

Dr Marthinus Conradie, Dr Rodwell Makombe, Prof Irikidzayi Manase, and Prof Strauss are all NRF-rated researchers in the department.

The department also has affiliated research associates from countries including Zimbabwe, the USA, and Canada. Dr Kudzayi Ngara currently holds a competitive NRF grant for a project on Southern African urbanity, and Dr Philip Aghoghovwia recently received the prestigious African Humanities Programme Fellowship.

Under the guidance of Dr Ngara, the department has been able to roll out a new Honours programme on the Qwaqwa Campus. The campus now also offers students the opportunity to pursue MA and PhD studies.

Other highlights:
• Hosted the international Institute of the Association for Cultural Studies in 2015.
• Books published: Dr Susan Brokensha (with Burgert Senekal). Surfers van die Tsunami: Navorsing en Inligtingstegnologie binne die Geesteswetenskappe (SUN MeDIA, 2014); Prof Iri Manase. White Narratives: The depiction of post-2000 land invasions in Zimbabwe (UNISA Press, 2016); as well as co-edited volumes with Cambridge Scholars Publishing (Dr Oliver Nyambi) and Routledge (Prof Helene Strauss).
• Publications include three special journal issues (of ISI journals Critical Arts: South-North Cultural and Media Studies; Safundi: The Journal of South African and American Studies; Interventions: International Journal of Postcolonial Studies).

 



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