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.

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

Added value:
Smart Dairy Processing prepares students for national and international careers in the dairy and food industry and empowers farmers to process dairy products locally, creating high-quality, market-ready products by combining smart processing technologies, digital tools and sustainable innovation.

After completing this minor, the student is able to:

1. Apply smart dairy processing in on-farm dairy production, by optimizing practical processes such as milk handling, pasteurization, fermentation and cooling, to improve product quality, consistency, food safety and efficiency using accessible modern technologies.
2. Understand smart dairy processing technologies, combining food science with digital and data-driven approaches.
3. Develop innovative and sustainable dairy processing solutions, translating technological insights into practical applications that meet current and future industry demands.
4. Conduct applied research and clearly report and present results to professional stakeholders. 
5. Critically evaluate and communicate the performance of dairy processes and products, with a strong focus on food safety, sustainability and consumer needs.

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.

Readers written by lecturers: small talk about milk, some technical dairy stuff, products.

Introduction to food engineering (Singh and Heldman).

Dairy Science and Technology, Third edition.

Further recommended literature will be shared during the course.

• (guest) lectures
• self-study
• workshops & excursions
• applied research: pick your own topic or  topic from the applied research centre
• writing a research proposal
• reporting and presentation: formative and summative 

In total: 30 x 28 hours

Exam (1)

• 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 : end of the module
• Weighing: 20 EC’s
• Assessment: group

Exam (2)

• Subject: presentation
• Topics: Presentation of the project assignment and professional attitude
• Test format: presentation in week 18 of the module
• Weighing: 10 EC’s
• Assessment: individual

Required contact hours: Approximately 10 hours per week

Capacity/ Waiting List:
Minimum of 15 students. If there are insufficient registrations, the minor will be cancelled.