After the successful masterclass ‘Innovative Process Technologies’ for Food Technology students of the HAS University of Applied Sciences last September, the second edition has been organized again this year. This masterclass was held on location at Food Tech Brainport, the bustling place where technology, knowledge and food come together. During a week, 15 HAS University of Applied Sciences students from the Food Technology program were introduced to the world of innovative technologies, technology providers and companies from the food processing industry. The masterclass was led by HAS lecturer-researchers Rob van Diepenbeek and Henk-Jan Meijer.
The week started with an introduction to Food Tech Brainport, Bodec and Pascal Processing, after which the students were taken on a tour of the buildings. The sounds we heard from the students in particular was that it is really cool to see all technologies come together in one place. “You don’t see that often.”
A visit to Van Rijsingen Green followed, during which the students got a look at the vanRijsingengreen chain, by means of a presentation and guided tours at vanRijsingencarrotconcepts, vanRijsingensource and vanRijsingeningredients. The place where all theory is visible in practice. Enough impressions, it was time for the students to get to work. Five groups of 3 students delved into a technology of their choice and were allowed to pitch it at the end of the week. That resulted in a lot of fun and informative!
For example, the ATFD was compared with the spray dryer and the energy consumption was mapped, an article was published about HPP and PEF technology, and the possibilities of membrane technology were explained.
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