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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 boasts with world class research apparatus
2005-10-20

 

 

At the launch of the diffractometer were from the left Prof Steve Basson (Chairperson:  Department of Chemistry at the UFS), Prof Jannie Swarts (Unit for Physical and Macro-molecular Chemistry at the UFS Department of Chemistry), Mr Pari Antalis (from the provider of the apparatus - Bruker SA), Prof Herman van Schalkwyk (Dean:  Faculty of Natural and Agricultural Sciences at the UFS), Prof André Roodt (head of the X-ray diffraction unit at the UFS Department of Chemistry) and Prof Teuns Verschoor (Vice-Rector:  Academic Operations at the UFS).

UFS boasts with world class research apparatus
The most advanced single crystal X-ray diffractometer in Africa has been installed in the Department of Chemistry at the University of the Free State (UFS).

“The diffractometer provides an indispensable technique to investigate compounds for medicinal application for example in breast, prostate and related bone cancer identification and therapy, currently synthesized in the Department of Chemistry.  It also includes the area of homogeneous catalysis where new compounds for industrial application are synthesised and characterised and whereby SASOL and even the international petrochemical industry could benefit, especially in the current climate of increased oil prices,” said Prof Andrè Roodt, head of the X-ray diffraction unit at the UFS Department of Chemistry.

The installation of the Bruker Kappa APEX II single crystal diffractometer is part of an innovative programme of the UFS management to continue its competitive research and extend it further internationally.

“The diffractometer is the first milestone of the research funding programme for the Department of Chemistry and we are proud to be the first university in Africa to boast with such advanced apparatus.  We are not standing back for any other university in the world and have already received requests for research agreements from universities such as the University of Cape Town,” said Prof Herman van Schalkwyk, Dean:  Faculty of Natural and Agricultural Sciences at the UFS.

The diffractometer is capable of accurately analysing molecules in crystalline form within a few hours and obtain the precise geometry – that on a sample only the size of a grain of sugar.   It simultaneously gives the exact distance between two atoms, accurate to less than fractions of a billionth of a millimetre.

“It allows us to investigate certain processes in Bloemfontein which has been impossible in the past. We now have a technique locally by which different steps in key chemical reactions can be evaluated much more reliable, even at temperatures as low as minus 170 degrees centigrade,” said Prof Roodt.

A few years ago these analyses would have taken days or even weeks. The Department of Chemistry now has the capability to investigate chemical compounds in Bloemfontein which previously had to be shipped to other, less sophisticate sites in the RSA or overseas (for example Sweden, Russia and Canada) at significant extra costs.

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

 

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