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From the Netherlands to Bloemfontein: Cheesemaking expertise inspires UFS students

26 August 2025 | Story Martinette Brits | Photo Martinette Brits

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

First-year students encouraged to attend UFS welcoming function

2006-01-12

The University of the Free State (UFS) will host a welcoming function for all new first-year students and their parents on Saturday 14 January 2006 in the Callie Human Centre on the Main Campus in Bloemfontein.

The function starts at 11:00 and will be addressed by the Rector and Vice-Chancellor of the UFS, Prof Frederick Fourie. UFS staff will also be available to provide vital information to first-year students on academic matters.

According to Mr Vernon Collett, Registrar: Academic Student Services at the UFS, Saturday’s welcoming function can assist students and parents by providing vital information on the many high quality academic learning programmes on offer at the UFS in six faculties.

“If students and parents have this information it will make the registration process, which starts next week Tuesday 17 January 2006, much smoother,” Mr Collett said.

The UFS has split the registration process into various categories of students and Mr Collett appealed to all students to adhere to the dates and times which apply to them as a one-stop service will be available so as to avoid unnecessary delays in the registration process.

The registration of first-time entering first-year students who applied before 30 November 2005 to study at the Bloemfontein Campus will take place from Tuesday 17 January 2006 at the Callie Human Centre.

Senior undergraduate students (that is, students entering their second or later year of study) may register from 23 January 2006.

Postgraduate students, first-time entering first-year students and other students who applied for admission to the main campus after 30 November 2005 must register at the Callie Human from 2 February 2006.

Late applications will be accepted until Wednesday 25 January 2006 at the Information Centre on the Main Campus’ Thakaneng Bridge. These applications will be regarded as pending and will be processed as places become available on the programme the student has applied for,” said Mr Collett.

Vista Campus:
The Vista Campus in Bloemfontein – which was incorporated into the UFS in January 2004 – no longer accepts applications from first-year students. Such prospective students had to apply to the UFS Main Campus. Students who had been registered on the Vista campus last year must register at the Vista Campus on the same dates as applicable on the Main Campus.

Qwaqwa Campus:
At the Qwaqwa Campus of the UFS, all first-time entering first-year students must report on Thursday 19 January 2006, after which the registration of these students will take place according to a specific programme. The official welcoming functioning for new first-years at the Qwaqwa campus of the UFS will take place on Saturday 11 February 2006 at 08:00 in the Rolihlahla Mandela Hall on the Qwaqwa Campus.

Mr Collett appealed to first-year students who have applied to study at the Qwaqwa Campus and their parents to attend this function which fulfils the same role as the one held on the Bloemfontein Main Campus.

Detailed information on the dates and times of registration for the various faculties and academic learning programmes is available on the UFS website at www.uovs.ac.za. Prospective students may also call the Main Campus in Bloemfontein on (051) 401-3000 or the Qwaqwa Campus on (058) 718-5000 for more information.

Media release
Issued by: Lacea Loader
Media Representative
Tel: (051) 401-2584
Cell: 083 645 2454
E-mail: loaderl.stg@mail.uovs.ac.za
10 January 2006

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