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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

IRSJ Research fellow embarks on historic ‘voyage’
2017-12-11

Description: Grider read more Tags: Prof John Grider, Foreign Voyage, Pacific Labour Identity, IRSJ, Institute for Reconciliation and Social Justice, Institute for Reconciliation and Social Justice (IRSJ),   

Prof John T Grider, making the maritime past alive again in the minds
of a new generation.
Photo: Eugene Seegers


 

Prof John Grider, Associate Professor of History at the University of Wisconsin-La Crosse in the USA and a Research Fellow in the Institute for Reconciliation and Social Justice (IRSJ) at the University of the Free State (UFS), has launched a book based on more than a decade of research into the Pacific maritime labour identity. His monograph, entitled A Foreign Voyage—Pacific Labour Identity, 1840-1890, delves into the history of the maritime industry, not only as a vehicle for expanding the processes of capitalism, colonialism, industrialisation, and globalisation, but is also exploring the impact of this industry on the shifts in gender, race, class, and technology.

As a student in Colorado, a homesick Grider tried to connect with his coastal roots via research. “Before I started to explore the maritime history, I thought of the ocean as a type of boundary that you sometimes need to cross. The truth is that globalisation happens on ships.” Prof Grider’s passion for Pacific maritime labour identity generates colourful discussions on the topic. Masculine sailors confronted by technological de-skilling that corroded away their identity, come to life as he talks and writes. “I try to show students that history is more than a story about the powerful few, and that everyday people, who may seem powerless, play a major role in shaping the past and the future.”

This monograph is based on first-hand, previously unpublished accounts of daily life at sea, often from ships’ logs and the diaries kept by the men who sailed them. The culmination of much painstaking research and supporting evidence, this book investigates the complex interplay between gender, class, and race sourced from the narratives of men who found themselves working in the transforming Pacific maritime industry during the mid-nineteenth century. A powerful lesson to be learnt from this fascinating segment of maritime labour history, is adaptability, “especially in today’s rapidly changing labour world”, Prof Grider says. 

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