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

Conference on religion and reconciliation
2011-07-25

 

At the conference were, from the left, front: Dr Frank Chikane, President of AFM International; Dr Mathole Motshekga, Chief Whip of the ANC; at the back: Rev. Maniraj Sukdaven, Head of our Department of Religion Studies; and Dr Alan Boesak, connected to our International Institute for Studies in Race, Reconciliation and Social Justice, as well as a minister in the United Reformed Church.

In recent times, reconciliation has mainly been politically driven, Dr Alan Boesak stated during a conference on religion and reconciliation. He was one of a number of prominent academic leaders from various religions who participated in the conference: Exploring religious understanding for reconciliation.The conference was presented by our Faculty of Theology and the International Institute for Studies in Race, Reconciliation and Social Justice at our university this week.

According to Dr Boesak, a theologian connected to our International Institute for Studies in Race, Reconciliation and Social Justice, reconciliation means much more than simply former enemies no longer attacking or killing one another; they also have co-exist with a positive attitude towards one another.
 
Speakers from, amongst others, the Christian, Jewish, Baha’i, Rastafarian, Islam and Buddhist religious communities shared their views on reconciliation with one another.Most of these speakers referred to the special value of humankind in each religion. A person’s life has a supernatural dimension, which ought to play a major role in the way in which people treat one another.
 
Dr Frank Chikane, President of AFM International, as well as a speaker at the event, stated that the religious community should and had to be more active in discussions about reconciliation.“If religious leaders do not talk about current issues, all kinds of voices with distorted perspectives will be heard instead,” Dr Chikane added.
 
Reconciliation can only truly take place if the contribution of each group in society is taken seriously. Apart from the high premium placed on rights in society, duties that have to be fulfilled should also be emphasised. Bishop Malusi Mpumlwana from the Ethiopian Episcopal Church is of the opinion that this sense of duty should be established in people’s frame of mind. Adv. Antony Osler pointed out from a Buddhist perspective how important it was to deal with reconciliation by living up to its principles.
 
Rev. Maniraj Sukdaven, Head of our Department of Religion Studies, is very satisfied with the high quality of the contributions during the conference.

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