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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 to host one of three world summits on crystallography
2014-04-15

 
Prof André Roodt from the Department of Chemistry at the University of the Free State (UFS), co-unveiled a special plaque in Poznan, Poland, as president of the European Crystallographic Association, with prof Gautam Desiraju, president of the IUCr (front right) and others to commemorate the Nobel prize winner Max von Laue. (Photo's: Milosz Ruszkowski, Grzegorz Dutkiewicz)

Prof André Roodt from the Department of Chemistry at the University of the Free State (UFS), co-unveiled a special plaque in Poznan, Poland, as president of the European Crystallographic Association, to commemorate the Nobel prize winner Max von Laue at a special Laue Symposium organised by prof Mariusz Jaskolski from the A. Mickiewicz University in Poznan.

Max von Laue, who spent his early childhood in Poznan, was the first scientist to diffract X-rays with a crystal.

2014 has been declared by the United Nations as the International Year of Crystallography, and it was recently officially opened at the UNESCO headquarters in Paris, France, by the Secretary-General of the UN, Ban Ki-moon. The International Year of Crystallography celebrates the centennial of the work of Max von Laue and the father and son, William Henry and William Laurence Bragg.

As part of the celebrations, Prof Roodt, president of the European Crystallographic Association, one of the three regional affiliates (Americas, Europe and Africa; Asia and Australasia) of the International Union of Crystallography (IUCr), was invited by the president of the IUCr, Prof Gautam Desiraju, to host one of the three world summits, wherein crystallography is to showcase its achievements and strategise for the future.

The summit and conference will take place on the Bloemfontein Campus of the UFS from 12 to 17 October 2014 and is titled: 'Crystallography as vehicle to promote science in Africa and beyond.' It is an ambitious meeting wherein it is anticipated to bring the French-, English- and Arab-speaking nations of Africa together to strategise how science can be expanded, and to offer possibilities for this as nestled in crystallography. Young and established scientists, and politicians associated with science and science management, are the target audience to be brought together in Bloemfontein.

Dr Thomas Auf der Heyde, acting Director General of the South African Department of Science and Technology (DST), has committed some R500 000 for this effort, while the International Union of Crystallography provided R170 000.

“Crystals and crystallography form an integrated part of our daily lives, form bones and teeth, to medicines and viruses, new catalysts, jewellery, colour pigments, chocolates, electronics, batteries, metal blades in airplane turbines, panels for solar energy and many more. In spite of this, unfortunately, not many people know much about X-ray crystallography, although it is probably one of the greatest innovations of the twentieth century. Determining the structure of the DNA was one of the most significant scientific events of the 20th century. It has helped understand how genetic messages are being passed on between cells inside our body – everything from the way instructions are sent to proteins to fight infections, to how life is reproduced.

“At the UFS, crystallography finds application in Chemistry, Physics, Biology, Mathematics, Geology, Engineering and the Medical fields. Crystallography is used by the Curiosity Rover, analysing the substances and minerals on Mars!

“The UFS’s Departments of Chemistry and Physics, in particular, have advanced instruments and important research thrusts wherein X-ray crystallography has formed a central part for more than 40 years.

“Crystallography has produced some 28 Nobel prize winners over the past 100 years and continues to provide the means for fundamental and applied research,” said Prof Roodt.

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