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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

Sites of memory. Sites of trauma. Sites of healing.
2015-04-01

Judge Albie Sachs – human rights activist and co-creator of South Africa’s constitution – presented the first Vice Chancellor’s Lecture on Trauma, Memory, and Representations of the Past on 26 March 2015 on the Bloemfontein Campus.

His lecture, ‘Sites of memory, sites of conscience’, forms part of a series of lectures that will focus on how the creative arts represent trauma and memory – and how these representations may ultimately pave the way to healing historical wounds. This series is incorporated into the five-year research project, led by Prof Pumla Gobodo-Madikizela, and funded by the Mellon Foundation.

Sites of memory and conscience – and healing

“Deep in solitary confinement, I read in the Bible: ‘the lion lay down with the lamb … swords will be beaten into ploughshares.’” And with these opening words, Judge Sachs took the audience on a wistful journey to the places in our country that ache from the past but are reaching for a better future at the same time.

Some of the sites of memory and conscience Judge Sachs discussed included the Apartheid Museum, Liliesleaf, District Six Museum, and the Red Location Museum. But perhaps most powerful of them all is Robben Island.

Robben Island

“The strength of Robben Island,” Judge Sachs said, “comes from its isolation. Its quietness speaks”. Former prisoners of the island now accompany visitors on their tours of the site, retelling their personal experiences. It was found that, the quieter the ex-prisoners imparted their stories, “the gentler and softer their memories; the more powerful the impact,” Judge Sachs remarked. Instead of anger and denouncement, this reverence provides a space for visitors’ own emotions to emerge. This intense and powerful site has become a living memory elevated into a place of healing.

After Judge Sachs visited the National Women’s Memorial in Bloemfontein some years ago, he came to an acute realisation as he read the stories, experienced the grief, and saw the small relics that imprisoned commandoes from Ceylon and St Helena sculpted. “It’s so like us,” he thought, “our people on Robben Island making a saxophone out of seaweed, our people carving little things. It was so like us. It was another form of inhumanity to human beings in another period.”

The Constitutional Court

The Constitutional Court next to the Old Fort Prison is also a profound site of trauma and healing. Bricks from the awaiting trial lock-up were built into the court chambers. “We don’t suppress it, we don’t say let’s move on. We acknowledge the pain of the past. We live in it, but we are not trapped in it. We South Africans are capable of transcending, of getting beyond it,” Judge Sachs said.

Transforming swords into ploughshares

Judge Sachs had great praise for Prof Gobodo-Madikizela’s research project on Trauma, Memory, and Representations of the Past. “You convert and transform the very swords, the very instruments, the very metal in our country. In a sense, you almost transform the very people and thoughts and dreams and fears and terrors into the ploughshares; into positivity.”

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