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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

Statement regarding pulping of books by the UFS Sasol Library
2017-12-07


With reference to reports in the media and social media since 5 December 2017 about the pulping of books by the UFS Sasol Library, the executive management of the University of the Free State (UFS) would like to put the matter into perspective.
 
The book collection of the library is governed by a Library Committee of Senate, and no books can be removed from the library without formal approval from the committee. The university values the wealth of knowledge preserved in the library, and will not act irresponsibly with its collection.
 
Although the executive management takes note of the comments of some concerned organisations and members of the public in the media and social media the past couple of days, no books were removed from the library and sent to be pulped – only bound journals of which the university has online versions. These are journals that have been removed from the journal section for quite some time, and have not been used for a considerable number of years.
 
The decision to reduce the size of the collection to at least 35%, and to secure remote storage in close proximity of the library in Bloemfontein for some of the collections, was taken after a thorough external review of the library in 2014 as well as a gap review this year.
 
Two aspects were actioned after the review: books which have not been used at all in the past 20 years were moved to a storeroom in the library; journals removed from the journal section which have not been used actively for quite some time and which are not available online or cannot be found elsewhere through any means, will be moved to a remote storage in Bloemfontein and be retrieved as the need arises.
 
The only journals sent for pulping were those readily available online through current subscriptions, journals that the library is not subscribed to but are freely available online, journals that have since become Open Access Journals, magazines that have popular titles and are of no academic value, annual reports of societies and associations, and some abstracts. Thorough and responsible evaluation of these bound journals was done before they were sent for pulping.
 
The move of the books to a store room in the library and the removal of the bound journals will provide space to implement recommendations by the task team assigned by the Rector and Vice-Chancellor, Prof Francis Petersen, to investigate repurposing the library into a world-class, state-of-the-art library where physical and virtual space is created to support multi-purpose learning spaces for students, collaborative and group learning, and providing space for more innovation in the library through technology, thus enhancing the overall student and user experience.

Released by:
Lacea Loader (Director: Communication and Brand Management)
Telephone: +27 51 401 2584 | +27 83 645 2454
Email: news@ufs.ac.za | loaderl@ufs.ac.za
Fax: +27 51 444 6393

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