• Food processing plays a key role in achieving food transition and healthy nutrition for the growing global population.
• Applied research is crucial for the progressive development of new, sustainable production and evaluation methods in a society concerned about future food supply.
• Researchers working within the applied research group are also involved in education. This allows students to become acquainted with the latest developments in sustainable food production. The research group has also developed a minor.
• Additionally, we have an extensive network within the food sector, collaborating with dozens of companies and knowledge institutions.
• We are a partner in various TKI consortia and the research programme Fascinating.

The applied research group aims to develop innovative process technologies that promote the food transition. The focus is on optimising quality and reducing emissions and costs. In this way, we contribute to food security in 2050 and beyond. We strive for the development and implementation of advanced technologies that not only increase the efficiency of food production but also contribute to consumer health. The dairy sector serves as an example for the entire food chain.

• Sustainability (eco-efficiency): Sustainability is crucial for the food sector in the Netherlands, with a focus on plant-based proteins and eco-efficiency.
• Mild Processes: Consumers prefer fresh, natural products with health benefits, which require mild technologies for protein crops.
• Data Analysis and AI: Computer simulation is gaining popularity in the sector, especially for process-product interaction, education, research, and real-time process control.

The projects within the applied research group are linked to various themes such as the protein transition, quantifying and comparing sustainability, development of mild process technology, sustainable protein chains, and the application of computer models and AI.

1. Development of Ultra Mild Preservation (UMP): Within the FACT, a process technology designed by NIZO and VHL is being installed, allowing liquid foods to be pasteurised or sterilised within 1 second.
2. Comparing the Sustainability of Various Foods: A new method for comparing the carbon footprint of dairy and plant-based alternatives based on nutrients, protein quality, and farm management.
3. Development of Continuous Ricotta Production: A sustainable cheese factory is being built on Terschelling where whey is processed into ricotta. The applied research group has contributed to the development of the continuous process (the conventional method is the less efficient batch process).

The applied research group highly values sharing research results with social organisations and partners in the food chain. Below is an overview of the main publications of scientific articles, media publications, and white papers.

Highlighted publications

Polman, J., Koerten, K. van, Tromp, R.H., Jong, P. de, Critical review on an experimental design to measure and model milk fouling in heating equipment. Journal of Food Engineering 350 (2023) 111402 - Fouling is a significant cost factor in the food industry. Joyce Polman (researcher-lecturer at VHL) has indicated how fouling can be investigated and reduced.

Jong, P. de, Woudstra, F., Wijk, A.N. van, Sustainability Evaluation of plant-based beverages and semi-skimmed milk incorporating nutrients, market prices and environmental cost. Sustainability 16 (2024) 1919 https://doi.org/10.3390/su16051919 - The media and professional literature provide many overviews of the sustainability of different food products. This article presents a method that links sustainability to nutrients, protein quality, and market price.

Online library

All publications of the applied research group can be found on Greeni, the online library of the green universities of applied sciences.

The knowledge network currently consists of experts from the ARC and lecturers from the education department. At this moment, they are:

• Jan Heijenga (docent CT)
• Franciska Woudstra (docent VT)
• Koos de Vries (docent VT)
• Koos Oosterhaven (manager FACT)
• Marije Strikwold, (associate lector)
• Inge de Vries (projectmanager ARC)
• Jacob Duinstra (coördinator master IDCM)

Safety in the Food Chain

The associate applied research group Safety in the Food Chain focuses on ensuring food safety from farm to fork. Here, we investigate the fate of substances in the (circular) food chain, identify potential health risks, and establish risk mitigation strategies. Additionally, product integrity (food fraud) is a major focus, and we use advanced techniques for kinetic and toxicity testing. This multidisciplinary research line contributes to a sustainable future for people and the environment, in collaboration with knowledge institutes, businesses, and students.

More information

Read more about the associate applied research group Safety in the Food Chain.

Would you like to know more about the applied research group Sustainable Food & Dairy Processing? Curious about collaboration opportunities? Or interested in an internship or graduation project?

Dr. Peter de Jong
Professor of Sustainable Food & Dairy Processing

Email: peter.dejong@hvhl.nl