Food and biorefinery enzymology 4th edition 31 October - 3 November 2011 Wageningen, The Netherlands Organised by the Graduate School VLAG, in co-operation with Laboratory of Food Chemistry (WU), Laboratory of Microbiology (WU) and FP7 MC-ITN LEANGREENFOOD

Introduction

Background
As 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 foods and food ingredients. 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 are 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. Increasingly, enzymes are used as selective tools within biorefinery approaches to effectively process agricultural raw materials into different products, including feedstocks for chemicals and biofuels.
Detailed knowledge of the action of enzymes on a molecular level is essential to identify technologically relevant enzymes, to control- and steer 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, bioprocess engineering and those with similar background knowledge. The course aims at PhD students, as well as at participants from the industry and research centers.

Course contents

Course aim
The course aims at providing detailed background information on enzymatic conversion processes with relevance to industries dealing with agricultural raw materials.

Course design
The course consists of a series of lectures and provides ample opportunity to discuss the food enzymology field.

Programme topics

• Description of the process in which the enzyme (endogenous/exogenous) plays a role
• Possibilities to steer the biochemical conversions catalysed by the enzyme.
• Life cycle assessment of the use of enzymes.
• Impact of the biochemical knowledge on the control of enzymatic process.
• Discovering and functionalising enzymes (protein engineering and genetically modified raw materials)
• Legal aspects.

Provisional programme

The provisional programme contains the following topics:

• Enzymatic degradation and modification of proteins
• Plant cell wall degrading enzymes
• Classification of glycosyl hydrolases
• Bio-engineering of functional ingredients
• Discovering and redesigning enzymes
• Legislation and regulation

Programme
Download the course programme here in pdf.

Organisation

Course coordinators
Information concerning the course contents can be obtained from Prof. H. Gruppen (Harry.Gruppen@wur.nl).

Lecturers

• Dr. A. Bekkers; Heineken, The Netherlands
• Prof. C. Courtin; KU Leuven, Belgium
• Dr. M. van den Berg and Dr. D. Praaning; DSM, The Netherlands
• Dr. M. Moracci; CNR, Napels, Italy
• Dr. H. van der Hijden; Unilever Research, The Netherlands
• Dr. M.A. Kabel, Dr. H.A. Schols and Prof. W.J.H. van Berkel; Wageningen University, The Netherlands
• Dr. K.M. Oxenbøll; Novozymes, Denmark
• Prof. K. Kruus; VTT, Finland
• Prof. M.R. Egmond; Utrecht University, The Netherlands

General information

Date & duration
The course is scheduled for 31 October - 3 November 2011.

Study load
The study load of this course is 1.5 ECTS credits. Participants can earn 0.5 extra ECTS credits by presenting a poster.

Language
The course will be conducted in English.

Location & accommodation
The course venue is Hotel and Conference Centre "Hof van Wageningen". 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 Hof van Wageningen for course participants, but only until 15 September 2011. Accommodation costs are € 80 (single room; incl. breakfast, excl. Tax)) and € 98.50 (twin room; incl. breakfast, excl. Tax) per night. For information visit: www.hofvanwageningen.nl. Participants have to book their own hotel room by sending an e-mail to: info@hofvanwageningen.nl. Please mention booking code FE11.

Social programme
During the course two dinners are organised on Monday 31 October and Wednesday 2 November, 2011.

Contact information
For organisational matters please contact:
Mrs. Chantal Doeswijk
Phone: +31 317 485143
E-mail: Chantal.Doeswijk@wur.nl

Registration & course fee

Please register by completing the course application form.
Note: to be able to fill in the course registration form, you need an account. To create an account, please click the link above. Don't forget to fill in the course registration form after creating your account.
The registration form must be returned before 1 October 2011. You will be notified before 7 October 2011 on acceptance of your registration and you will be sent instructions for payment, and further information.
Cancellations may be made free of charge until 1 October 2011. 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	€ 1600
University Staff	€ 700
PhD student	€ 400
PhD student affiliated with VLAG	€ 185

Photos

Click on the photos (editions 2005 and 2008 of Food enzymolog and 2011 of Food and biorefinery enzymology) to enlarge them.