Latest News Archive

Please select Category, Year, and then Month to display items
Previous Archive
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

Land reform and land issues key drivers for Dr Rory Pilossof
2017-12-25

Description: Dr Rory Pilossof  Tags: Dr Rory Pilossof  

Dr Rory Pilossof is a senior lecturer in
Economics at the UFS, a postdoctoral fellow
in the ISG, and a Research Fellow
at the University of Kent in the UK.
Photo: Charl Devenish

 

Dr Rory Pilossof is a senior lecturer in Economics at the University of the Free State (UFS), a postdoctoral fellow in the International Studies Group at the UFS, and a Research Fellow at the University of Kent in the UK.

He became interested in his research field when he studied land reform and land issues in Zimbabwe for his PhD at the University of Sheffield. From there, his research interests have expanded to look at other issues connected to land, such as whiteness and labour.

Issue of land reform
Dr Pilossof's study field links up with the important issue of land reform in Southern Africa, due to its past colonialism and post-colonial politics of land and land ownership. These intersect with a wide range of labour issues that are pressing in the region. He has a keen interest in elite transitions and changes in economic structure in Southern Africa since the 1960s.

Dr Pilossof was nominated to the South African Young Academy of Science in 2017, and received an NRF Y1 rating during 2017. He is also a member of the Amsterdam-based International Institute for Social History’s ‘Global Collaboratory on the History of Labour Relations’. He is a participant in the Leverhulme Trust-funded initiative Comparative History of Political Engagement in Western and African Societies Programme at the University of Sheffield.

 

Alternative ways of looking at change
Dr Pilossof's primary research focuses on issues of land, labour, and changing social and economic structures in Zimbabwe and South Africa. He is also interested in finding alternative ways of looking at change. To this end, he has studied various newspapers and periodicals in the region.

Currently, he spends most of his research time as part of a three-year British Academy-funded Advanced Newton Fellowship into labour relations and occupational structures. In future, he wants to expand his research in the labour field by looking at labour and migration in the region over the course of the 20th century.


 

 



 

We use cookies to make interactions with our websites and services easy and meaningful. To better understand how they are used, read more about the UFS cookie policy. By continuing to use this site you are giving us your consent to do this.

Accept