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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

Victory lies beyond the moment
2017-12-25


 Description: 2017 Victory lies beyond the moment Tags: 2017 Victory lies beyond the moment 

Mokoena learns a new skill at the Learning Festival arranged
by the Centre for Community Engagement.
Photo: Igno van Niekerk

For Mokoena it was just a regular day. Another day. Another rush. As a taxi driver you get used to the adrenaline, taking gaps, foot on the accelerator. Alert. Honking hooters. Angry drivers.

Then it came out of nowhere. A stroke. The one side of his body was going numb. What was happening? What about his job? His income? His life?

Fast-forward a few years.

I meet Mokoena at the Learning Festival arranged by the Centre for Community Engagement, in association with Bloemshelter on the University of the Free State’s Bloemfontein Campus. A reserved young man, Mokoena is busy at one of the stands where a range of people from rural communities come to learn new skills. At no cost. They then go back to teach the skills they learnt in their communities. Job creation, that’s the philosophy: as you develop, you need to develop others. 

When I talk to Karen Venter, Head of Service Learning at the Centre for Community Engagement, the stories are overwhelming. “There was the lady who attended 19 workshops in two days. She went back to her community, shared her knowledge and became an entrepreneur helping others take care of themselves.”

New skills
Mokoena is also here to acquire new skills. After his stroke he was told by occupational therapy students about a project that teaches you to build your own house with raw materials. He takes out his cellphone with a sense of pride. Scrolls through some pictures: “This is my house. I built it from all kinds of things, cow manure, bottles, clay, other people’s rubbish.” The pictures show a house in a neat environment. Solid. Proud. A lot of healing came with building the house. Karen explains: “The physical work he was doing, pushing a wheelbarrow and working, but more than that – the knowledge that he could take charge, make a difference, work on a dream – the healing power of a sense of purpose. He became stronger and more confident.”

Victory 
Mokoena walks back to the sewing workshop he was attending before sharing his story. The buzz continues inside the Equitas Building where artisans, entrepreneurs and UFS staff are sharing their skills. Sewing machines hum away and infrequent beeps sound from a table where an excited group of non-scientists have just completed the building of circuits. Faces light up with every beep. Hands raised. Fists clenched. Victory!

But the victory lies beyond the moment. It’s in the confidence, the learning, and the sharing that will be taking place when these people go back to their communities. Some will participate in research projects; others will benefit from curricular requirements leading students into distant communities, and others will be hosting workshops at the next Learning Festival. 

And there will be more great stories. Like Mokoena’s.

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