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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

9-11 Julie 2007: Nursing Odyssey international conference
2007-07-04

The School of Nursing at the University of the Free State (UFS) is hosting its 3rd triennial Nursing Odyssey international conference from 9-11 July 2007 on the Main Campus in Bloemfontein. Odyssey means an exciting journey. In a dynamic profession such as nursing, the Odyssey is never ending or boring.

This year the focus is on caring. Although the conference addresses a wide variety of topics, special areas such as midwifery and wound care have been accentuated. Speakers from the United States of America (USA) and the United Kingdom (UK) will be deriving papers and workshops like:

  • Fetal monitoring - technology from clinic to consultant. A live demonstration will be given where a pregnant woman situated in a clinic will be linked to a system that sends information directly to a consultant who can then advise the clinic staff on the best treatment.
  • NVIVO is a computer based program that assists qualitative researchers to analyze their data. This two day hands-on workshop will enable researchers to implement the NVIVO program.
  • The role of hand washing in infection control is well known. A practical participatory demonstration will illustrate to nurses how they unwittingly spread germs.
  • Caring in a holistic way.
  • Assessment and continuing evaluation and documentation in wound management.
  • The rights of individuals to protect society.
  • Banishing burnout and compassion fatigue: Strategies for health care providers.
  • Non pharmacology pain relief.

Although there is a lot of focus on midwifery and wound care there will be something for everyone like workshops and papers on ethics, evidence based practice as well as student papers. With 17 workshops and more than 70 papers the delegates will be spoiled for choice.

There will be a photo session from 10:30 - 11:00 Monday, 9 July 2007.

Enquiries can be directed to Ms Desiré Smuts at 051 401 2965.
 

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