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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

Rolene Strauss: a beauty with a passion
2017-12-08


 Description: Rolene Read more Tags: Rolene Strauss, Miss World, Faculty of Health Sciences, MB ChB 

Rolene Strauss and Prof Gert van Zyl, Dean of the Faculty of Health Sciences, after
receiving her MB CHB degree during the Summer Graduation on the
Bloemfontein Campus of the University of the Free State
on 7 December.
Photo: Charl Devenish

Spotlight photo: Johan Roux

It was definitely a moment to remember when former Miss World 2014, Rolene Strauss, was among the 107 students in the Faculty of Health Sciences walking across the stage in the Callie Human Center on 7 December 2017. 

Rolene, now Dr Rolene Strauss, received her MB ChB degree during the Summer Graduations at the University of the Free State (UFS). She also recited the Vow of the Graduands in Medicine during the ceremony. She resumed her studies at the UFS in 2016 after putting it on hold in 2014 when she was crowned as Miss World.  

Passion for health and education
“My love for health and medicine is what got me back to studying. There were so many opportunities to be explored after my year as Miss World, but I wouldn’t have been ‘Rolene’ if I didn’t finish my medical studies. I have absolutely no regrets,” Rolene said in a statement.
 
“I’m a test-tube baby and I believe my passion for health was born with me,” Rolene said. This is what fostered her deep set passion for health, women, and education.

Together with her sister-in-law, Dr Ledivia Strauss, she will be launching a holistic women’s health practice in Paarl next year. Rolene will not be commencing her medical internship in 2018, as she plans on doing more public speaking engagements, finishing her book, and focusing on the medical practice. 

Photo gallery:  

7 December Morning session

Video:

7 December Morning session

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