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 and food process technologists?

·        The need for even more healthy and sustainable dairy and food 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 and too much land use.

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 Sustainable Dairy & Food Processing minor is a good choice.

Added value:
Sustainable Dairy & Food Processing prepares students for a future-oriented career in the global food industry by combining sustainable processing technologies, innovation and systems thinking to create responsible, industry-ready food solutions.

After completing this minor, the student is able to:

• Analyze and apply sustainable food processing technologies to reduce environmental impact while maintaining product quality and safety in dairy and related food systems.
• Design and improve resource-efficient dairy and food processing processes, integrating sustainability, innovation and industrial feasibility.
• Conduct applied research and clearly report and present results to professional stakeholders. 
• Evaluate and communicate sustainability performance of food products and processes, considering environmental, technological and social aspects.

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: 20EC'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: 10EC'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.