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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

UFS closes pedestrian entrances to improve safety on campus
2010-08-05

The University of the Free State (UFS) will remove pedestrian gates on its Main Campus in an extra effort to improve safety on this campus.

It was decided to implement this plan because the campus covers a huge area and people who are not part of the campus community hang around on the campus, sometimes causing damages. This idea is also strongly supported by students, in particular with regard to the removal of the pedestrian thoroughfares close to the hostels.

The following pedestrian gates will not be removed:

- The pedestrian thoroughfares on both sides of the DF Malherbe Gate (next to the Faculty of Health Sciences). Both the main gate and the pedestrian thoroughfares at the DF Malherbe Gate remain open 24 hours a day.
- The pedestrian thoroughfares at the Badenhorst Street Gate (close to Roosmaryn Residence). The Badenhorst Gate is not open 24 hours a day, but the pedestrian thoroughfare will remain open 24 hours a day.

The following pedestrian thoroughfares will be removed with effect from 1 September 2010:

- The pedestrian thoroughfare to the east of Pellies Park
- The pedestrian thoroughfare to the west of Pellies Park (directly behind JMB Hertzog Residence)
- The turnstile between the Kovsie Church and the Wynand Mouton Gate
- The pedestrian thoroughfare behind the tennis courts
- The pedestrian thoroughfares behind the rugby fields

A request was also directed at the Kovsie Church to close down the pedestrian thoroughfare between the Kovsie Church and the UFS. This gate will then be opened during church activities.

From 1 September 2010, the personnel of Security Services will regularly patrol the fences. Trespassers that flatten the fencing to enter the campus will be prosecuted.

Students, personnel and visitors are encouraged to make use of the main entrance gates of the UFS. These include the Main Gate (in Nelson Mandela Drive), the Wynand Mouton Gate (in DF Malherbe Drive), the DF Malherbe Gate (in Wynand Mouton Drive), the Badenhorst Street Gate (close to Roosmaryn Residence) and the Furstenburg Gate (in Furstenburg Road).

Media Release:
Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt@ufs.ac.za
5 August 2010

 

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