Unique teaching and research facility with the most common food process technology installations.
Online Open Day
19 March
Online Open Day
4 June
Online Open Day
19 March
Online Open Day
4 June
Unique teaching and research facility with the most common food process technology installations.
The Food Technology and Application Center (VAC) contains the most common unit operations (process technology) for food preparation. In principle, the hall is primarily for education, but in the coming years, efforts will be made to explore how the VAC can be additionally used in research in collaboration with the FACT.
The Food Technology and Application Center offers opportunities to conduct exploratory research on a small scale in the application areas of bakery technology, fruit and vegetable technology, meat and meat substitute technology, and dairy technology.
The Food Technology and Application Center is primarily used for training a new generation of food experts, but its versatility also offers opportunities for applied research. Within the Food Technology and Application Center, processes such as brewing beer, making cheese, evaporating, and batch sterilization can be studied on a relatively small scale.
The Food Technology and Application Center also includes a small lab where measurements can be taken in the areas of rheology (viscosity and texture), color, dry matter, and other common physical properties of food.
The Food Technology and Application Center works closely with the Food Application Centre for Technology (FACT). Together, we offer a comprehensive solution for applied research in food. The facilities of both centers can be used in combination, providing even greater versatility.
A virtual training has been created for students, including instructions on the various devices and facilities. Take a look and get an impression of the facilities and how our students get acquainted with them.
Students learn techniques in the Food Technology and Application Center that will enable them to research new food products in the future. This includes mastering processes and techniques such as brewing beer, making cheese, batch sterilization, evaporation, and viscosity.
Examples of lesson programs are:
By gaining practical experience in the center, students develop skills in analyzing and optimizing production processes.
Additionally, the center offers opportunities for applied research, promoting both education and innovation within the food sector. This way, students are well-prepared for a career in food technology and related fields, both in research and beyond.
A group of third-year students from the Food Technology program at Van Hall Larenstein University of Applied Sciences (VHL) in Leeuwarden has come up with a sustainable and tasty solution to the problem of bread waste: a spiced biscuit bar made from bread paste made from returned bread.