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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 staff get salary increase of at least 7,25%
2007-11-20

 

During the signing of the UFS's salary agreement were, from the left: Mr Olehile Moeng (Chairperson of NEHAWU), Prof. Frederick Fourie (Rector and Vice-Chancellor of the UFS), and Prof. Johan Grobbelaar (Chairperson of UVPERSU and spokesperson of the Joint Union Forum).
 

UFS staff get salary increase of at least 7,25%

The University of the Free State’s (UFS) management and trade unions have agreed on an increase of 9,32% in the service benefits of staff for 2008. This includes a general minimum salary increase of 7,25%.

A once-off non-pensionable bonus of R3 000 will be paid in December 2007.

The agreement was signed today by representatives of the UFS management and the trade unions, UVPERSU and NEHAWU.

“As the state subsidy level is unfortunately not yet known, remuneration could vary several percentage points between a window of 7,25 and 8,39%,” said Prof. Frederick Fourie, Rector and Vice-Chancellor of the UFS.

Should the government subsidy be such that the increase falls outside the window of 8,39%, the parties will negotiate again.

The bonus will be paid to staff members who were employed by the UFS on UFS conditions of service on 14 November 2007 and who assumed duties before 1 October 2007.

The bonus is payable in December 2007 in recognition of the role played by staff during the year to promote the UFS as a university of excellence and as confirmation of the role and effectiveness of the remuneration model.

“It is important to note that this bonus can be paid due to the favourable financial outcome of 2007,” said Prof. Fourie.

“Our intention is to pass the maximum benefit possible on to staff without exceeding the limits of financial sustainability of the institution.  For this reason, the negotiating parties reaffirmed their commitment to the Multiple-year Income-related Remuneration Improvement Model used as a framework for negotiations.  The model and its applications are unique and has as a point of departure that the UFS must be and remain financially sustainable,” said Prof. Fourie and Prof. Johan Grobbelaar, Chairperson of UVPERSU and Spokesperson of the Joint Union Forum.

The agreement provides for the phasing in of fringe benefits of contract appointments for 2008.  This includes the implementation of a pension/provident fund, housing allowance and the medical fund allowance as from 1 January 2008 to staff who are appointed on a contract basis.

Agreement was also reached that 1,0% will be allocated for structural adjustments in order to partially address the backlog in respect of remuneration packages of other higher education institutions.  These adjustments will be made after further investigations during 2008. 

The post levels that have been earmarked for adjustment are academic staff (associate professor, professor and dean) as well as certain post levels in the support services.

An additional R500 000 will be allocated to accelerate the rate of phasing in the medical fund allowances. 

The implementation date for the salary adjustments is 1 January 2008, but could possibly be implemented only at a later stage due to logistical reasons.   The adjustment will be calculated on the remuneration package.

The agreement also applies to all staff members of the Vista and Qwaqwa Campuses whose conditions of employment have already been aligned with those of the Main Campus.

Prof. Grobbelaar said that salary negotiations were never easy, but the model is an important tool.  He said the Joint Union Forum illustrates that people from different groups can work together if they share the same commitment and goal.

In 2007, a total salary adjustment of 5,7% and a once-off non-pensionable bonus of R2 000 was paid to staff.

Media Release
Issued by: Lacea Loader
Assistant Director: Media Liaison  
Tel:  051 401 2584
Cell:  083 645 2454
E-mail:  loaderl.stg@ufs.ac.za
20 November 2007

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