Dutch agriculture is known for its high-quality dairy processes and products. If we want to maintain this unique position, sitting still is not an option. How do we deal with a global shortage of dairy process technologists? The need for even more healthy and sustainable dairy products? Or the fact that milk and dairy products are considered healthy foods that we need, but on the other hand can lead to, for example, cow protein allergy and lactose intolerance problems. During this minor you will work on these issues.

In this minor we give lectures about milk components and their characteristics, nutritional value and dairy processes from factories all over the world. You will also work with fellow students on assignments from subjects of your choice in the Food Application Centre (FACT) or laboratory, and you will attend workshops on developments in dairy technology.

If you want to contribute to the development of high-quality dairy products that will feed the world in the coming decades, then the Dairy Technology minor is a good choice.

Added value:
Dutch dairy products are famous in the world. Students will learn to contribute to the development of high quality dairy products, this minor providing them with the knowledge and skills to help producers continue to stand out.

The student:

• logically reproduces effects of processing on milk and plant based components in dairy products and in products where dairy ingredients are used;
• has knowledge about dairy technology and the industry related to milk components;
• applies root cause analyses of technical and technological problems related to dairy processing;
• is able to use dairy technology in similar processes outside the dairy industry, the “horizontal expansion”;
• has knowledge about new developments in production processes used in the dairy industry and is able to apply them;
• has knowledge about simulation programs e.g. the digital twin, that are used for designing and optimization of production processes and is able to apply them;
• is able to clarify how a fermentation process works, which factors (additions, starter culture, process conditions) are able to influence this process, in what way the process is influenced by these factors;
• can write a research proposal and report;
• has gained knowledge about dairy products and their sustainable and health and safety aspects;
• knows how to collect relevant information via interviews and literature research;
• is able to communicate research results to stakeholders.

Always contact with the minor coordinator in relation with the VHL-students requirements:

Students who have had two years of study in Food Technology, Bioprocess Engineering, Chemical Engineering or Process Engineering.

Introduction to food engineering (Singh and Heldman)

Readers: small talk about milk (16041)  some technical dairy stuff (16040), products (16055), available at repro shop of Van Hall Larenstein.

Recommended: Walstra c.s., Dairy Science and Technology, ISBN 0-8247-2763-0,

Further recommended literature can be found in the theme manual.

• lectures
• self study
• practical work
• workshops
• applied research
• presentations
• writing a research proposal
• reporting

In total: 30 x 28 hours

Toets (1)
Subject: assessment dairy technology
Topics: basic knowledge, health and food, (non) fermented products, modelling and simulations
Test format: oral assessment:  week 9 of the module
Weighing: 8 EC’s
Assesment: individual

Toets (2)
Subject: exam dairy technology
Topics: health and food, (non) fermented products, modelling and simulations
Test format: written exam week 18 of the module
Weighing: 8 EC’s
Assesment: individual

Toets (3)
Subject: project assignment dairy technology
Topics: project plan, basic knowledge, health and food, (non)fermented products, modelling and simulations, practical work, sustainability
Test format: report in week 18 of the module
Weighing: 10 EC’s
Assesment: group

Toets (4)
Subject: presentation
Topics: Presentation of the project assignment and professional attitude
Test format: presentation in week 18 of the module
Weighing: 4 EC’s
Asessment: individual

Required contact hours: Approximately 20 hours per week