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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

Government supports the UFS's transformation push
2009-09-04

The Minister of Higher Education and Training, Dr Blade Nzimande (pictured), has lauded the University of the Free State (UFS) for the progress it has made in increasing access for black students.

However, the minister also acknowledged that the UFS has failed in some respects to make important changes.

“The continued racial segregation of the hostels is something that is unacceptable 15 years after the introduction of a democratic order and has no doubt contributed to the kinds of attitudes that led to the notorious incident at the Reitz Hostel last year,” he said.

Dr Nzimande was delivering the JN Boshoff Commemorative Lecture on the Main Campus in Bloemfontein last night.

He said the Rector and Vice-Chancellor of the UFS, Prof Jonathan Jansen, has assured him that he will speed up this issue of residence integration and that he was confident he will do so successfully with the support of the overwhelming majority of the university community.

“He has my support in his new role and he will succeed in taking the university forward decisively along the path towards greater academic excellence and to serving its students and staff, the Free State province and South Africa as a whole, including its poorest and most disadvantaged citizens,” he said.

He said the UFS is an important national asset and “not an asset for some to the exclusion of others”.

“We will play our part as the Department of Higher Education and Training to support you in pursuing transformation, but we won’t keep quiet when we see that there are things that are developing that are actually undermining the realization of the UFS as a national asset,” he said.

Despite the fact that all our universities, he said, have policies in place to combat racism and discrimination, the Soudien Report shows that there is a disconnection between policy and actual discriminatory practice at universities.

“This is a serious problem because this disjuncture is not only because of the actions of maverick individuals on the ground, but includes the universities’ leadership, including even University Councils which are guilty of making policy in order to comply with legislation but expect that policy to be ignored in practice,” he said.

The Soudien Report is a Report of the Ministerial Committee on Transformation and Social Cohesion and the Elimination of Discrimination in Public Higher Education Institutions commissioned by the Department of Education last year.

Dr Nzimande also raised the fact that universities have neglected the Further Education and Training (FET) college sector in terms of research and teaching.

“There is not enough research by the universities on the FET college sector and yet this is the sector that we are prioritizing to absorb many of our young people who can’t make it to universities,” he said.

“We want to try and fight against this notion that in order to proceed in life university is the only place. We want to turn these FET colleges into colleges of choice and universities must help us, not only to research them but also to train FET colleges lecturers.”

He also announced that he will be calling a meeting of all the chairpersons of the Institutional Forums of the universities later this month as he feels that the role and status of these forums have been “eroded”.

Media Release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt.stg@ufs.ac.za  
04 September 2009
 

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