Expertise Group Leader Processing

Drying processes are used in the food industry to produce all sorts of powders. In my experience the quality of these processes can often be improved, using novel technologies as well as optimising existing processes. In this the interaction between the process and product characteristics as well as understanding the fundamentals and the practical implications are of utmost importance.


When optimising processes, the product strongly affects the operation, for example in the scaling behaviour of the product during evaporation, the effect of drying conditions on the powder solubility or the effect of particle size during atomisation on the final agglomeration behaviour. Understanding the chemicophysical behaviour of products offers opportunities to design optimal processes.


After finishing my PhD at Wageningen University my work has mainly focused on drying and concentration processes and the interaction between the product and the process. The projects I have worked on have ranged from fundamental research, including supervision of PhD students, to gain insight into the survival of probiotics during drying using novel high throughput screening equipment, to the design of new evaporators and a wide variety of troubleshooting issues in dryers. In addition, I host the NIZO annual membrane concentration & evaporation and drying course.

Do you want to discuss your drying related questions? Feel free to contact me!

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Martijn Fox

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Publications by Martijn Fox

Jimmy Perdana, Martijn B. Fox, Chen Siwei, Remko M. Boom, Maarten A.I. Schutyser Interactions between formulation and spray drying conditions related to survival of Lactobacillus plantarum WCFS1 Food Research International 2014, 56, 9–17

Jimmy Perdana, Arantza Aguirre Zubia, Oylum Kutahya, Maarten A.I. Schutyser, Martijn B. Fox Spray drying fo Lactobacillus plantarum WCFS1 guided by predictive modeling Drying technology 2015, 0, 1-9

Purwanti, M.B. Fox, K. Schroën, P. de Jong The micro heater: a new tool for rapid determination of food kinetics Journal of Food Engineering 2009, 91, 78–84

M.B. Fox, D.C. Esveld, R.M. Boom Conceptual design of a mass parallelized PEF microreactor Trends in food science and technology 2007, 18(9), 484-491

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