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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

Campus-wide poll to determine preferences among current staff and students for language models

2015-10-20

Language poll postponed until Thursday 22 October 2015

Due to the closing down of all UFS campuses on Wednesday 21 October 2015, the language poll has been postponed until Thursday 22 October 2015.

Invitation to take part in a campus-wide poll to determine preferences among current staff and students for language models.

As mandated by the Council on 5 June 2015, the senior leadership of the University of the Free State (UFS) has committed itself to a formal review process of the current language policy through a comprehensive process of consultation with all university stakeholders.

Since 19 August 2015, the following public sessions have taken place across all three campuses:

Public dialogue for staff and students, Qwaqwa Campus, 19 August 2015
Staff submissions, Bloemfontein Campus, 20 August 2015
External stakeholder submissions, Bloemfontein Campus, 24 August 2015
Public dialogue for staff and students, South Campus, 26 August 2015
Alumni submissions, Bloemfontein Campus, 27 August 2015
Expert panel discussion for staff and students with Q&A, Bloemfontein Campus, 31 August 2015
Staff, students, and external stakeholder submissions, Qwaqwa Campus, 9 September 2015
Panel discussion and public dialogue for students, Bloemfontein Campus, 10 September 2015
Expert panel discussion for staff and students with Q&A, Bloemfontein Campus, 11 September 2015
Student submissions, Bloemfontein Campus, 15 September 2015
Staff and student submissions, South Campus, 16 September 2015
Convocation submissions, Bloemfontein Campus, 30 September 2015

Further, written and online submissions from the entire university community were put forward until 18 September 2015, while the Convocation had until 30 September 2015 to submit. During the process, the Language Committee has met weekly and discussed the viability, benefits and challenges of various language model options, taking into account institutional, regional, national and global concerns, documents and information.

Following the university’s commitment to open, democratic practice, the UFS calls upon all its current staff and students to participate in a campus-wide poll in order to assist the Language Committee in determining possible preferences among current staff and students for language models. The possible models have emerged from the broad consultation process.

Please note that the campus-wide poll is NOT a formal voting process or referendum and will form only one part of many deciding factors that will be referred to the UFS Council on 20 November 2015 for their deliberations regarding the future of the language policy at the UFS. The poll, conducted by the Independent Electoral Commission (IEC), will be indicative of the preferences of staff and students for possible language model options, with specific focus on language of instruction.

The poll will take place at the following venues from 21-28 October 2015, 08:00-16:30, including the weekend:

Bloemfontein Campus: Kestell Residence Gazellie

Qwaqwa Campus: VIP Lounge

South Campus: Conference Hall

To take part in the polling, a valid staff or student card must be produced. Polling will take place on the basis of one poll per current staff member/student.

We look forward to your participation in the poll and hereby thank the entire university community for their ongoing interest and responsible engagement with the review process.

For inquiries send an email to language@ufs.ac.za or call 051 401 3422051 401 3422.

The UFS Language Committee

Click here for the question and answer page.

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