Recently Nizo food research has been working for the food industry, the diary industry in particular, for over 50years.During the past 15 years Nizo food research has put a lot of eefort into developing predictive computer models for the food industry. The quality of food powders is based on a variety of properties , depending on the specific application .In general the final moisture content , the bulk density the insolubilitu index and the instant properties are of primary importance .Nowadays the main challange in the production of powders are the development of specialities (having a high added value) and the reduction of processing costs .Forthis ,the production capacity of available in stallaion is maximised and the process conditions are directed towards minimal fouling of equipment ,minimal product losses and reduction of energy consumption,On-line product quality cotrol is implemented as far ad possilble .For these purposes predictive computer models are very helpful .

This article will give an overview of the various applications of predictive computer models for spary drying of dairy products.New applications in the field of computational fluid fynamics and developments in model predictive control will also be discussed.