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Dairy Technology & Processing

Fermented products:
About 25 % of this minor will be spend on Fermentations.
Lecturers and a guest lecturer give workshops about fermentations: different starter cultures, products, rennet, influence of temperature etc.
A group of students will choose a fermented dairy product. Through literature study they will determine the effects of process parameters, starter cultures and the production environment on the product. A process scheme is made and in it is clarified how the process can be monitored and influenced. Subsequently an application research will be set up in which the students will proceed to change the process parameters and (concentration of)  starter cultures.
After writing a research proposal the students carry out experiments and write a research report. There will be a weekly tutor hour in which the literature report, plan of approach and results are being discussed.

Dairy Technology
Lectures are given on milk components and their characteristics and dairy processes in factory’s all over the world. Weekly assignments must be carried out in groups of 2 or 3 students from a selection of subjects from the lectures. These assignments can be done in the pilot plant or lab, can be about calculations and design, company contact, literature research or country . The results from these assignments will be presented each week by the students and discussed during the lectures to create an interactive learning environment. 

New Dairy Processes & Simulation
In lectures and workshops students will get knowledge about new developments in processes that are applied in dairy technology with respect to preservation, separation, concentration and drying In lectures and workshops student will get knowledge about simulation programs and skills to apply the programs. Groups of 2-4 students design a production process  applying new processes and using simulation programs to achieve an optimal design. At the end of the module, the process design is presented orally and in writing.

The student writes a reflection report on the goals why he or she chose to follow this minor and how the minor made you meet these goals. Please write in addition how you think the four modules within the minor connect with one another and describe how the minor contributes to your competencies and skills for your future career.


After completing this module the student 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 and the student is able to verify this with experimental research.

Dairy Technology
• The student logically reproduces effects of processing on milk components and their characteristics in dairy products and in products where dairy ingredients are used.
• The student has knowledge about dairy technology and the industry itself regarding milk components.
• The student applies root cause analyses of technical and technological problems related to dairy processing.
• The student is able to use dairy technology in similar processes, the so-called  ‘horizontal expansion’.
• The student chooses  his own research topic, looks for application in different work situations based on his own vision.
• The student has a professional attitude in the  future work field of processes and industry.

New Dairy Processes & Simulation
The student has knowledge about new developments in production processes applied in dairy technology and simulation programs that are applied for designing and optimization of production processes. The student is able to apply new technological developments to design a production process and apply simulation programs for designing and optimization of production processes.

Aanvullende informatie

In case of a low number of applications for the minor, the minor may not be offered. After closing the registration period, you will be informed as soon as possible (no later than 21 December 2018).


Two years study in Food Technology, Bioprocess Engineering, Chemical Engineering, Process Engineering or similar.


Literature research and practical research: marks will be given for the documents (group mark), as well as for the knowledge which is tested in an oral exam. Practical skills are also judged: sufficient or not.

Dairy Technology
Presentations of the assignments are graded; average of all presentations. The theory from the lectures and presentations is tested at the end of the module during an oral assessment.

New Dairy Processes & Simulation
A New dairy processes: written or oral exam. The minimal grade has to be 5.5.
B Simulations: the quality of the executed assignments and the presentations has to be sufficient: pass or fail
C Process Design: the quality of the process design, report, presentation and the individual student’s input and contribution shall al be graded with 5.5 or higher.

Rating Scale:

Fermentations & Dairy Technology:
scale 1 – 10 Practical work: summative, >5.5 = sufficient; report and oral assessment: summative, >5.5 = sufficient.

New Dairy Processes & Simulation:
A New dairy processes Numeral between 1 and 10 with a decimal fraction; weight: 2
B Simulations Pass or fail
C Process Design Numeral between 1 and 10 with a decimal fraction; weight: 3

Assignment: Fail/Pass


Fermented products: recommended, Walstra c.s., Dairy Science and Technology, ISBN 0-8247-2763-0, at repro shop VHL Further information see theme manual

Dairy Technology: Introduction to food engineering (Singh and Heldman) Readers: small talk about milk (16041) and some technical dairy stuff (16040) 

New Dairy Processes & Simulation: -