I am a food process scientist specialized in processes such as separating, heating and drying technology. I enjoy developing and optimizing food processes for clients.
To optimize processes, I see a trend to first study the process and product parameters at micro-scale and than translate the results to industrial scale by applying predictive computer models.
At NIZO, we have developed micro-heater, micro-cheese and micro-fermentation equipment. Currently, we are developing a micro-spray dryer. The advantage of this miniaturization of equipment is that you can do many experiments in a very short time with small amounts of product. This is cost and time effective.
My experience is that projects that are executed in a team with the client and NIZO experts together are the most successful. It is key in optimizing food processes that you bring together expertise on the process, product and safety.