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Dairy Technology

Dutch agriculture is famous for the top quality dairy processes and products. If we want to continue this unique position we have to act. Current issues are e.g.: worldwide shortage of dairy process technologists and the need for even more healthy and sustainable dairy products. With this minor you can contribute to the development of high quality dairy products feeding our world in the coming decades.

Milk and dairy products are considered healthy nutrient-rich foods and they provide vitamins and ingredients we need. On the other hand dairy products can give rise to e.g. cow protein allergy and lactose intolerance problems. In this minor you will learn, in lectures, about milk components and their characteristics, nutritional value and dairy processes from factories all over the world.

Assignments will be carried out in groups of students from a selection of subjects or a subject of your own choice. These assignments will be executed in the pilot plant or laboratory and can involve calculations, modelling and simulations, being aware of sustainability and health aspects. The results from the assignment will be presented by the students in a meeting with all the students together and discussed to create an interactive learning environment.

In workshops you will learn about new developments in dairy technology with respect to preservation, separation, concentration, drying and mild processing. In a group you will design a production process applying new processes. They will use simulation programs to achieve an optimal design.

Part of the minor is also applied research to investigate the replacement of starter cultures by other (concentration of) starter cultures and adjusting process parameters. And you will do a literature study on specific health aspects of dairy products and communicate the findings.

Added value:

Students learn about how to contribute to the development of high quality dairy products. Dutch dairy products are famous in the world. The knowledge and skills this minor provides them will help producers to continue to stand out.


The student:
• logically reproduces effects of processing on milk 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 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 health and safety aspects;
• knows how to collect relevant information via interviews and literature research;
• is able to communicate research results to stake holders.


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 (available at VHL repro shop): small talk about milk (16041) some technical dairy stuff (16040), products (16055)


- Walstra c.s., Dairy Science and Technology, ISBN 0-8247-2763-0, at repro shop VHL

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)

Naam: assessment dairy technology

Onderwerpen: basic knowledge, health and food, (non) fermented products, modelling and simulations

Toetsvorm: oral assessment:  week 9 of the module

Weging: 8 EC’s

Wijze van beoordeling: individual


Toets (2)

Naam: exam dairy technology

Onderwerpen: health and food, (non) fermented products, modelling and simulations

Toetsvorm: written exam week 18 of the module

Weging: 8 EC’s

Wijze van beoordeling: individual


Toets (3)

Naam: project assignment dairy technology

Onderwerpen: project plan, basic knowledge, health and food, (non)fermented products, modelling and simulations, practical work, sustainability

Toetsvorm: report in week 18 of the module

Weging: 10 EC’s

Wijze van beoordeling: group


Toets (4)

Naam: presentation

Onderwerpen: Presentation of the project assignment and professional attitude

Toetsvorm: presentation in week 18 of the module

Weging: 4 EC’s

Wijze van beoordeling: individual