Dairy Process Technology

Working in partnership with students, lecturers, project engineers and businesses, we focus on the development and application of innovative technologies for sustainable production in the dairy value chain. Examples include separation technology, where the aim is to maximise the use of raw materials, and 'mild' processes, where we try to extract the maximum nutritional value from products. Technologies such as these are an important part of the efforts made by dairy companies to achieve eco-efficient processes, optimising product quality and minimising production costs and environmental impacts.


Building dairy expertise within the education and research sectors in the Netherlands by conducting applied research. And the development of teaching modules aimed at strengthening the dairy industry in terms of quality, efficiency and sustainability.


To conduct applied scientific research with students and lecturers, with a view to supporting mainly the dairy industry in the Netherlands. This will be achieved through international partnerships with universities, other research institutes and, above all, other applied research groups. The knowledge generated by the research will constantly be integrated into study programmes, with updates to the dairy modules. The dairy study programme hopes this will lead to it becoming the top international educational institute for applied dairy research.


  • Wadden dairy
    The Wadden Islands of Terschelling, Ameland and Schiermonnikoog would like to start processing locally produced milk into dairy products. The idea is for the islands to process more milk into cheese. This would reduce the need to transport milk to the mainland.
  • Process optimisation to improve the nutritional value of milk powder
    The production of milk powder includes a number of heating processes, which affect the nutritional value of the final product. The Go4Dairy project is using laboratory-scale experiments to simulate part of the milk powder production process. A model will be drawn up based on the results of these experiments, which can then be used to predict the extent of protein glycation during the production process.
  • Preserving raw milk
  • Effect of farm management on taste and composition of milk
  • Optimisation of dairy farm operations
  • Evaluation of sustainability of dairy processes and ingredients
  • Predictive computer models for milk powder glycation
  • Data analysis in dairy factories
  • Integrated process and product optimisation with computer models (gProms)
  • New applications for membrane separation
  • Optimisation of evaporators and dryers
  • Optimisation of dairy factories and dairy value chains in the Balkans
  • Valorisation of whey and acid whey
  • Efficiency of CIP/decontamination
  • Completion of pilot plant with in-line model simulation (DigiCooker – FACT)


Everything published by the Dairy Process Technology applied research group can be found on Greeni, the online library for the green universities of applied sciences.

About the professor

Peter de Jong started his career in 1986 at Campina Melkunie in Woerden. He soon moved to NIZO food research in Ede. In the 1990s, De Jong was awarded a PhD from the Delft University of Technology (TU Delft) on the topic of the 'interaction between changes in protein structures in milk and equipment contamination'. His work has led to the improvement of production processes in countless dairy companies all over the world. These changes include increasing capacity, ensuring the quality and shelf-life of dairy products, and developing sustainable new technologies. The use of predictive computer simulations has been a common theme in these improvements.

Since 2012, Peter has been director of the 'Mild Separation for Food Applications' research programme at the Institute for Sustainable Process Technology in Amersfoort, a role he carries out for a day and a half each week as part of his appointment at NIZO food research. In Amersfoort, he leads the industrial research programme focused on the valorisation of by-products. Peter has published more than 150 articles in scientific and technological journals.

Knowledge network

The knowledge network consists of a group of experts who initiate the project and, with students, implement it in the field of dairy process technology. Meanwhile, the participation of several different experts/lecturers creates a direct link to study programmes. The Dairy Process Technology applied research group works closely with the following other applied research groups:

  • Food, Health & Safety: how processing affects the nutritional value of dairy products.
  • Sustainable Dairy Farming and Smart Dairy Farming: integrating the primary chain into the production of sustainable dairy products.
  • Water Technology: applying water technology in the dairy sector (e.g. separation technology, atomisation) in research projects.

Members of the knowledge network

  • Dr. Peter de Jong
  • Dr. Maykel Verschueren (NIZO food research)
  • Mr. Erwin Dijk (chemistry expert)
  • Mr. Piet Grin (processing expert)
  • Mr. Fons Michielsen (dairy technology expert)
  • Ms. Wieneke Rietman (computer modelling expert)
  • Mr. Koos de Vries (safety expert)

Want to know more?

If you have any questions about the applied research group, please email [email protected] or call +31 66 5333 9459.