Food Enzymology 3rd edition 11 - 13 February 2008 2005 Wageningen, The Netherlands Organised by the Graduate School VLAG, in co-operation with Food Chemistry and Microbiology, Wageningen University, The Netherlands |
Background
Since raw materials for the production of foods are of biological origin, food technologists have always been dealing with enzymes. Enzymes, which are endogenously present in raw materials, have significant effects on processing thereof, as well as on the quality and properties of the final products. In some cases these are desired effects, for instance the formation of aroma compounds by the action of lipid converting enzymes, while in other cases these are unwanted, such as enzymatic browning and texture loss in fruit and vegetable products by phenoloxidases and pectinases respectively.
Also, exogenous enzymes, produced by "food-grade" microorganisms, have been used as processing aids and as tools to produce tailor made food ingredients The number of applications of these exogenous enzymes has developed rapidly; currently a diversity of enzymes is available for use in food processing.
Detailed knowledge of the action of enzymes on a molecular level is essential to identify technologically relevant enzymes, control enzymatic processes, and to improve the composition of the rather complex technical enzyme preparations, which are applied in a particular process.
Target group
The course is meant for university graduates in food science and bioprocess engineering, or those with similar background knowledge. The course aims at PhD students, as well as at participants from the industry and research centers.
Course aim
The course aims at providing detailed background information on enzymatic conversion processes with relevance to the food industry.
Course design
The course consists of a series of lectures and provides ample opportunity to discuss the food enzymology field.
Programme topics
Provisional programme
The provisional programme contains the following topics:
Course coordinators
Information concerning the course contents can be obtained from Prof. A.G.J.Voragen (Fons.Voragen@wur.nl).
Lecturers
Date & duration
The course is scheduled for February 11 - 14, 2008.
Study load
The study load of this course is 1.0 ECTS credits. Participants can earn 0.2 extra ECTS credits by presenting a poster.
Language
The course will be conducted in English.
Location & accommodation
The course venue is the Wageningen International Conference centre (WICC). The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
A number of hotel rooms have been blocked at the WICC for course participants, but only until January 7th, 2008. Accommodation costs are € 75,- (single room; bed & breakfast) per night. Participants have to book their own hotel room. Hotel reservation is handled by WICC-WIR, see www.wicc.nl. Please mention booking code FE08.
Social programme
During the course a course dinner is organized on Monday February 11th.
Contact information
For organisational matters please contact:
Mrs. Chantal Doeswijk
Phone: +31 317 485143
E-mail: Chantal.Doeswijk@wur.nl
Please register by completing the online registration form.
The registration form must be returned before 15 January 2008. You will be notified before January 22nd 2008 on acceptance of your registration and you will be sent instructions for payment, and further information.
Cancellations may be made free of charge until January 15th 2008. After that date the charge will be 25 % of the fee paid or due. Substitutions may be made at any time.
The course fee includes printed materials, coffee/tea during breaks, lunches and one course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| Industry | € 1200 |
| University Staff | € 600 |
| PhD student | € 300 |
Click on the photos (editions 2005 and 2008) to enlarge them.
