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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 responds to concerns around high costs of higher education
2015-10-15

 

Dear Students

UFS responds to concerns around high costs of higher education

There is an understandable and shared concern among students in the country around the high costs of higher education. As you know, this also is a matter of deep concern on our campuses, which the University of the Free State (UFS) has made a priority in discussions with student leaders - and through new strategies to relieve the burden of costs on poor students and their families. In fact, in the past two weeks, the UFS leadership has again engaged students on the matter of fees in the future.

This is what we have done so far. We have maintained our position as one of the universities with the lowest tuition fees in the country. As you would have seen from recent newspaper reports on the cost of a degree at various institutions over the past five years, the UFS has had consistently low fees. This is not an accident; both the University Council and the executive leadership of the UFS is of one mind that we must offer a high quality education at minimum cost to all our students, despite the rising costs of operating a large multi-campus university with 30 000 students. Our commitment to you is to continue to keep those costs to students as low as possible, without compromising on the quality of education.

In addition, we took a decision earlier this year to become the first university to drop application fees for first-year students. We are proud of that achievement, since so many students fall at this first hurdle as they contemplate post-school education and training. We also waived registration fees for postgraduate students and now Research Master’s and PhD students can study tuition free under certain conditions. We raised more than R60 million from the private sector to enable talented students, who do not receive NSFAS funding, to complete their degree studies at the UFS. We set aside some of the university’s own funds to enable even more students to access finance for their studies. And we now have a special office set aside to counsel and assist students to apply for more than one scholarship to support their studies. The university does not follow a policy of maximizing exclusions. It has endeavoured and succeeded to turn around the majority of its potential deregistration cases. During 2015 we had 2 700 students at the risk of being de-registered, but our serious efforts resulted in only over 200 instances of exclusion we could not mitigate. As is the practice for the past few years, these students’ debt for 2015 has been reversed.

But, we do not only look for funds from outside to support our students. Last year we set up a Staff Fund to which ordinary members of the academic and support staff can contribute from their own, and sometimes very modest, salaries to enable Kovsie students to finish their degrees. We have volunteers who work on the No Student Hungry (NSH) Bursary Programme to raise funds for students who cannot afford a regular meal. We have an open line to rural and township schools to nominate poor students with good results for support by the Rector’s Fund, and some of those students are now in their final year of studies. And many of our staff support individual students in their homes and with their families, without being asked to do so. This is what we call the Human Project and it remains central to the way in which we deal with students.

We will of course continue to make representation to government, the private sector, and individuals to increase funding, especially for first-generation students, and for families where more than one student is at university. We will continue to take to the road to raise funds from companies and foundations to finance our students. We will expand on-campus opportunities for limited working hours for students who wish to earn some money to support their studies. As we have said often before, no student who passes all their courses or modules will be turned away simply because they do not have the funds to study.

The UFS discusses and agrees to fee increases with our students well in advance of the next academic year. None of these decisions are taken without the agreement of the student leadership and thus far these engagements, while tough, have always been done in good faith and with the students’ interests at heart.

It is important for you to know that, with the declining government subsidy, in real terms, and the expanding needs of our students, we will not be able to keep the university running without fees - even though this source of revenue comes mainly through scholarships and bursaries. We need to compensate staff, purchase new library books and renew journal subscriptions (which is very difficult given the low value of the Rand), upgrade computers and software, pay rates and taxes, purchase laboratory equipment, pay the water and electricity bills, expand internet services, upgrade campus security, and hire more academics to keep class sizes reasonably small. It is important for you to know that the university has managed to avoid increasing student fees as a result of much higher municipal rates. Our lecturers are not the highest paid in the country and financially we run a tight ship. We consistently achieve unqualified audits and we are known to be one of the universities that manage its NSFAS contributions with great efficiency. We do this because of our commitment to ensure that our students are able to enjoy a high quality of education on a stable campus where there is a deep respect for all campus citizens.

Despite all these efforts, the most important message we wish to communicate, is that the door remains open for continued discussion with student leaders as we continue to find ways of keeping university education open and accessible to all qualifying students. At the same time, the UFS leadership is involved in discussions with government about how to best manage the escalating cost of higher education for our dents.

Thank you for your support and understanding at this time and be assured, once again, of our commitment to students as a matter of priority to the university leadership.

Best regards

Prof Jonathan Jansen
Vice-Chancellor and Rector

University of the Free State
19 October 2015

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