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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 establishes a Postgraduate office
2007-07-18

The University of the Free State (UFS) will establish a postgraduate office that will serve as a one-stop service for the co-ordination of academic support services for postgraduate students.

According to the Director: Research Development at the UFS, Prof Frans Swanepoel, the primary purpose of the Postgraduate Office is to provide co-ordination and support services for postgraduate students and postdoctoral fellows, as well as academic staff across the University.

“Guided by values such as intellectual inquiry, innovation, collegiality, integrity and efficiency, the Postgraduate Office will seek to foster a challenging, inclusive and supportive environment for postgraduate teaching, learning, research and scholarship; and will strive to engage students in the vibrant life of a research university”, Prof Swanepoel said.

All sectors of the University, namely students, faculties and staff, stand to benefit from the establishment of this office. Amongst other benefits for these sectors, postgraduate students and postdoctoral research fellows will have their interests promoted in synergy with faculty and departmental facilities. On the other hand, the office will provide a critical resource to the faculties in the form of a single database of postgraduate students, postgraduate topics, supervisors and funding opportunities. Furthermore, it will serve as a useful resource and base for training and information for younger and less experienced staff members.

The establishment of this office will be undertaken in two phases. The first phase will focus on the most critical areas that will make an immediate impact and the second phase on those areas that are not as urgent.

Areas that will be prioritised include the appointment of a manager and co-ordination of stakeholders, the provision of information and communication, useful resources for the UFS, policy administration and monitoring, postgraduate supervisors’ facilitation, recruitment activities, advice and referral, and postgraduate scholarship and bursary management.

The less urgent components of the office will be the development and implementation of academic and professional support programmes, the formation of a research information commons to create an integrated learning environment for postgraduate students, and the development of a postgraduate association or a postgraduate students’ liaison committee to provide a recognised channel of communication between postgraduate students and the University authorities.

The Postgraduate Office will form a vital component of the Directorate Research Development (DRD) at the UFS because of its experience and a noteworthy track record with regard to a facilitative and co-ordinating role that would be essential for the office.

“Establishing the Postgraduate Office as part of the Directorate would give the Centre the necessary links to the research-related issues that are important to most of the postgraduate students at the UFS. Of essential importance will be the linkages with the full spectrum of Strategic Clusters”, Prof Swanepoel explained.

“An important component of the Postgraduate Office will be related to international students and international opportunities for UFS postgraduate students. As the Office for Internationalisation has similarly been placed within the Directorate, the work of the Postgraduate Office will be facilitated by similar placement within the same Directorate”, he concluded.

Media release
Issued by: Mangaliso Radebe
Assistant Director: Media Liaison
Tel: 051 401 2828
Cell: 078 460 3320
E-mail: radebemt.stg@mail.ufs.ac.za  
18 July 2007
 

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