What is going on?

The Dutch dairy sector has a strong market position in the world. This is mainly due to efficient production, high milk quality, well-organized chains, and the sector's innovative capacity. However, the international dairy market is highly dynamic, requiring the sector to become more demand-driven. Additionally, consumers and governments are imposing higher demands on food safety, animal welfare, the environment, and the landscape.

Maintaining our competitive position

To maintain and strengthen the international competitive position of the dairy sector, product differentiation, alternative applications of milk, greater cost awareness, further chain integration, and sustainability of the chain are necessary.

What is the project doing about it?

The ambition of the 15-year Dairy Campus project is to make Dairy Campus in Leeuwarden the international Centre of Excellence for and by the entire Dutch dairy sector by 2025, where companies, knowledge institutions, and governments collaborate on fundamental research, innovation, education, knowledge dissemination, and practical training with a scope that covers the entire dairy chain (production, processing, and consumption). These activities are organised into several programs. VHL is responsible for the Education Program, which includes the development of the Dairy professorship and two new study programs.

Six different themes

Within the Dairy professorship, the following themes are covered: Dairy Farming Systems and Farm Management, Sustainable Dairy Farming and Corporate Social Responsibility, Smart Farming, and Chain Efficiency. These themes may change slightly during the project period, depending on developments in the sector. The programs include the professional Master's ‘Innovations in Food and Dairy Chains’ and the associate degree ‘Organic Dairy Farming’.

Research on milk processing

Since 2020, VHL has taken on a new role in the Dairy Campus project, collaborating with WUR within the Innovation Program to develop and conduct research on milk processing. This will utilize VHL's relatively new research facility, the Food Application Centre for Technology (FACT), where products can be developed and refined in a food-grade environment.

What does the project deliver?

• Leap in R&D, knowledge valorization, and innovation through the concentration of knowledge, business activity, education, and training around fundamental challenges at one location.
• Quality improvement of entrepreneurs and employees throughout the entire dairy chain, both existing and new professionals.
• Leading in innovation in the dairy chain through applied research and innovative education.
• Operating within the established societal framework ('license to operate') in terms of the environment, landscape, food quality/safety, and animal welfare.
• Meeting place and demonstration center showcasing the strength of the dairy chain to an international audience.

Project information

Programme manager

Saskia van Gend

Professorships and programs

• Sustainable Dairy Farming (Dier & Omgeving), Dr. Ir. Wiepk Voskamp-Harkema
• Climate Smart Dairy Value Chains, Dr. Ir. Robert Baars
• Master Innovations in Food and Dairy Chains: Jacob Duinstra
• Associate Degree Biologische Melkveehouderij: Ali-Jetske Hoogland

Duration

2011 - 2025