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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

School of Medicine not closing
2009-10-22

There is no immediate threat that the University of the Free State’s (UFS) School of Medicine will be closing.

This was confirmed by Prof. Gert van Zyl, Head of the UFS’s School of Medicine and acting Dean of the Faculty of Health Science, following media reports that Prof. Andries Stulting has indicated in a meeting with other medical schools and parliamentary standing committee members that the School will have to close due to the serious problems in the health sector.

“This discussion should be seen in context. Prof. Stulting, in his capacity as acting Head of the School of Medicine, and on behalf of the School and the Faculty, sent a proactive warning to the Free State Health Department, the Member of the Executive Committee and the Premier of the Free State regarding the long-term consequences of the health crisis. This statement was not interpreted correctly. Everything that Prof. Stulting said has already been included in the position statement that the School released in May 2009. What is urgent, though, is that the problems that were identified at especially Pelonomi Hospital in May this year were still not addressed,” said Prof. Van Zyl.

According to Prof. Van Zyl, problems at Pelonomi Hospital include not enough beds, lack of funding for the health sector in the Free State and in some instances problems with filling vacant positions.

“Some of these problems have already been addressed by the Free State Department of Health. Our training platform includes not only Pelonomi Hospital, but also Universitas Hospital, National Hospital, the Free State Psychiatric Complex and several clinics in the Bloemfontein area. This means that there are other facilities available that function in order to provide appropriate training to undergraduate students. Therefore, training is not in immediate danger and the School will definitely not be closing,” he said.

“New first-year students will start their studies in 2010 and I can assure you that there will be adequate training opportunities to take in and train students. However, we do struggle with a bigger intake as requested by Government. I want to put Prof. Stulting’s remark in context: He referred to postgraduate students and therefore the specialists who are in training,” said Prof. Van Zyl.

According to Prof. Van Zyl the specialists in training is a problem that was discussed with the Free State Health Department – with specific reference to less time in operating theatres and the number of beds at Pelonomi Hospital. “We are of the opinion that, should the Department address this problem as a matter of urgency, there will be no long-term damage to the training of these specialists in training. These are the students that Prof. Stulting was referring to,” he said.

The School received more than 1 500 applications for undergraduate studies in 2010 – all of these applications met the minimum selection requirements for the 140 available places. “Our current undergraduate students are therefore not influenced and they will continue to receive the quality training for which the School is renowned,” he said.

Prof. Jonathan Jansen, Rector and Vice-chancellor of the UFS, is aware of this and he satisfied himself as to the situation when he visited the hospitals in Bloemfontein on Friday, 9 October 2009. The national Minister of Higher Education and Training, Dr Blade Nzimande, was also informed of the School’s concerns when he visited the UFS in September 2009.

Media Release
Issued by: Lacea Loader
Deputy Director: Media Liaison
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za  

22 October 2009
 

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