University of Applied Sciences Van Hall Larenstein – Leeuwarden

Education and research with a Food Application Centre for Technology.

Technical expertise

In the food domain there are Professors for Biobased Proteins, Dairy Processing Technologies, Food Physics.

UHT -Pasteurization (incl. homogenization), 100 l/h with a blending tank of 600 l and (special) milk delivery via Dairy Campus possible, with bag in box;
BG10- Cooker for pilot batches sauces and emulsions till 12 kg,
membrane setup (100 l/hr) with MF/UF, RO and NF,
yoghurt fermentation batches of 5 l

Application
Bakery
Beverages
Condiments, spices, herbs
Confectionery & snacks
Dairy, eggs
Independent work/lab/production space for third party
Oils and fats
Plant-based protein
Targeted nutrition (sports/diet/supplement)
Value creation of by- and side-streams
Processing
Cooking/(re-)hydration
Fermentation
Filtration/sieving
Fractionation - Wet
Heating/Baking
Mixing/Blending
Structuring
Packaging
Consumer packaging (B2C)
Flexible packaging
Quality certification
Foodgrade
HACCP
COKZ “Explanation of the hygiene package for the factory preparation of dairy products”
Allergens
CeleryNot acceptable
CrustaceansNot acceptable
EggsMay Contain
FishNot acceptable
Gluten
Lupin
Milk
MolluscsNot acceptable
Mustard
NutsNot acceptable
PeanutsNot acceptable
Sesame
SoyMay Contain
Sulphur dioxide
Confidental Infomation