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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

Right to Learn cyclists cross the finish line
2017-12-05

 Description: R2L Finish  Tags: cyclists, Right to Learn, Cape Town, Paarl, GivenGain Foundation, donations 

The Right to Learn cycling team are happy and thankful that they have completed
their journey.
Photo: Mike Rose

After a seven-day journey, the Right to Learn cycling team have finally reached their destination. Having travelled for over a 1 000 kilometres from Bloemfontein, they arrived safely in the Paarl on Monday 4 December 2017. During their final stretch, they travelled 130 kilometres from Montagu to Paarl, where they ended the Right to Learn Cycling Tour.
 
Gratitude for support
Asive Dlanjwa, Bloemfontein Campus SRC President, says, “It's been good, it's been tough, and it’s been an amazing journey.” He expressed his gratitude to everyone who has been supporting them throughout the journey. “Thank you so much for every cent that you have given, for every prayer, and every thought.”
 
Thulasizwe Mxenge, one of the guest cyclists from Johannesburg, says, “Asive had informed us that most students struggle with access to higher education, and we saw the need to assist and take part in the initiative.” He says the journey was tough, because they had to cycle for about five hours every time they went on the road. “I’m very tired but also happy to have completed the journey.”

Donations received
Since the beginning of the Right to Learn initiative, they have managed to raise R80 000 through corporate giving, R15 584 on Dlanjwa’s GivenGain page, and $500 (about R6 845) from the GivenGain Foundation as part of the #GivingTuesday Twitter campaign which took place on 28 November 2017.
 
Annamia van den Heever, Director: Institutional Advancement, says, “Congratulations to Asive and the team!  It has been an absolute pleasure to work with such positive and passionate young people.” She also thanked all donors to the Right to Learn campaign for their support, saying it will ensure that talented students who cannot afford university fees will have access to the UFS next year. “We are hoping that more people will donate now that the tour has been successfully completed. There is no better Christmas gift,” she says.

Dlanjwa says, “We are committed to helping learners who are coming to the UFS next year. The trip was amazing and I feel stronger than I expected. I’d definitely do this again.”
The community is still encouraged to donate towards the initiative, using the following details:

EFT transaction:
Please use the following bank details:
Bank: ABSA Bank
Account Number: 1570850721
Branch Code: 632005
Account Type: Cheque
Reference: R2L: Right to Learn
Send the proof of payment to Rinda Duraan: duraanmj@ufs.ac.za

Debit order: Download the form and email it to Rinda Duraan

All donations are tax deductible in terms of South African income tax legislation.  

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