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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

Cultural immersion programme for Rutgers University students
2014-07-29

 

After a community engagement induction, Rutgers University students head out to visit communities.
Photo: Supplied

The International Office and the Department for Community Engagement will host a week-long cultural immersion programme for eight students of Rutgers University from 27 July – 2 August 2014. The Rutgers Graduate School of Education's South Africa Initiative (SAI) bridges cultures, connects educators and provides hope for learners and students from South Africa and the United States.

This interdisciplinary programme provides teachers and students on both sides of the world with the opportunity to exchange information through service learning, training and distance technology. This leads to educational gains for students and educators in both countries.

The Rutgers group of master’s, PhD and undergraduate students will visit two NGOs working with children at risk in the community of Heidedal, namely Tshepo Foundation and Lebone Village. The week-long programme will include lectures on the social, cultural and historical background of pre- and post-apartheid South Africa. Speakers from various departments and faculties of the UFS will feature during this event. These include the Institute for Reconciliation and Social Justice, the Postgraduate School, the Department of History, African Languages, as well as Education.

Prof André Keet, Director of the Institute for Reconciliation and Social Justice, will share the transformation story of our university with the group. Dr Henriette van den Berg will speak on mentoring postgraduate students to become successful researchers of the future.

This year marks the 12th anniversary of the SAI Cultural Immersion Program and a fruitful partnership with the UFS and other South African universities. Over the years SAI has provided tonnes of school books and supplies which have been shared with more than 2 000 learners in South Africa. Special projects such as the Literacy Through Photography and Brielle Digital Stories Project have been conducted by SAI alumni in schools. These have resulted in thousands of dollars of support given directly to South African schools.


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