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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

Housing strategy must accommodate special needs
2005-10-17

Dr Mark Napier of the Council for Scientific and Industrial Research (CSIR) 

South Africa’s housing strategy must give attention to people with special needs, including people with disabilities as well as people living with HIV / AIDS and those in poverty.

This was the view expressed by Dr Mark Napier of the Council for Scientific and Industrial Research (CSIR) during his recent presentation to the Housing Research Day organised by the Centre for Development Support (CDS) at the University of the Free State (UFS).

Dr Napier previously worked in the national Department of Housing and was involved in shaping the recently launched “Breaking New Ground” housing strategy of Minister Lindiwe Sisulu. 

He said the changing social and demographic trends in South African society, especially after 11 years of democracy, required more flexibility in housing delivery to address the housing needs of different groups of people.  “For example, there are people who wish to or may be required to be spatially mobile because of their work or other reasons. There are also those communities who are vulnerable to disasters,” he said.

According to Dr Napier, housing delivery faced a number of challenges which needed to be addressed, including:

  • the withdrawal of larger construction firms
  • perceptions of low profit margins in the private sector
  • the slow process of developing an emerging contractor sector
  • access to bridging and other finance
  • the ability to retain capacity and expertise mainly at municipal level
  • the acquisition of well located (especially inner city) land

Dr Napier said the new housing strategy – which is called “Breaking New Ground” – tries to go beyond the provision of basic shelter to the establishment of sustainable settlements. It is also tries to be more responsive to housing demand rather than being supply led.

 The new strategy also allows for greater devolution of power to municipalities in the provision of housing, through accreditation to manage subsidies, Dr Napier said. 

He said a survey of people who had benefited from government’s housing programme had shown mixed results, with beneficiaries reporting a sense of security, independence and pride.  Although the location of the houses was poor and there were increased costs, most beneficiaries said they were better off than before, according to the survey.  Beneficiaries also highlighted the problem that they had very little personal choice between houses, sites or settlements.

There was also the perceived failure of developers and municipalities to repair defective houses or adequately maintain settlements, the survey found.
Many beneficiaries also reported that they felt unsafe in their settlements as well as in their own houses.

Prof Lucius Botes, the director of the Centre for Development Support, said the research day highlighted the Centre’s ability to interact with real problems faced by communities, by government, the private sector and civil society.  “This is how we can ensure that the UFS is engaged through our research with our people’s problems and challenges and enables the UFS as a place of scholarship to assist in finding solutions,” Prof Botes said.

Media release
Issued by:Lacea Loader
Media Representative
Tel:   (051) 401-2584
Cell:  083 645 2454
E-mail:  loaderl.stg@mail.uovs.ac.za
17 October 2005   
 

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