Food fermentation

Fifth International Advanced Course

25 - 28 January 2016
Wageningen, The Netherlands

   Introduction   Course contents   Organisation   General information   Registration & course fee   Photos   


The course Food fermentation covers a wide range of microbial and enzymatic processes involved in food and ingredient fermentation to achieve desirable characteristics such as prolonged shelf-life, improved safety, attractive flavour, nutritional enrichment and promotion of health. Major fermentation micro-organisms include lactic acid bacteria, moulds and yeasts. Industrial control of fermentation processes requires up-to-date knowledge of the physiology, metabolism and genetic properties of the fermenting microbes. Equally important is the knowledge of their functionality in relation to their desired impact on food quality, safety and shelf-life.

Target group
Persons interested in this advanced course should have a graduate level in life sciences or a comparable background. The course may attract microbiologists, biochemists, process engineers, food and nutrition scientists and biotechnologists. All participants are requested to present their own work by means of a poster and short oral presentation.

Course contents

Course aim
The aim of this course is to develop and actualize the knowledge about food fermentation with a focus on the newest scientific insights regarding functionality, control and omics.

Course design
The course offers lectures by internationally well-established speakers who introduce the subjects and discuss the conceptual background and the tools employed to study fermentation and related subjects. The programme offers ample opportunity for discussions. The participating PhD candidates will present their own work in two afternoon poster sessions.
After an introduction into topic of single and mixed strain fermentation processes, the course deals with the specific aspects of (1) functionality related to health, flavour and ingredients, (2) models and control of fermentation and quality, and (3) omics in particular the relevance of (meta)genomics and metabolomics in fermentation innovation and control.


Course coordinator

Other faculty

General information

Date & duration
The course will be held from Monday 25 January starting at 9:00 hrs until Thursday 28 January, 13.00 hrs.

Social programme
On Wednesday evening a course dinner is organised.

Study load
The study load of this course is 1.1 ECTS credits.

The course will be conducted in English.

Location & accommodation
Lectures will be given at Conference Centre Hof van Wageningen. A number of hotel rooms have been blocked for course participants at the conference centre, but only until 1 December 2015. Accommodation costs are € 70 (single room) per night. Participants have to book their own hotel accommodation by sending an email to Please mention booking code FF-2016. 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 hour from Amsterdam Schiphol Airport. For train schedules visit:

Contact information
More information about the contents of the course can be obtained from Prof. E.J. Smid:
phone: +31 317 482834
For organisational matters please contact Mrs. C.H.L. Doeswijk:
phone: +31 317 485143

Registration & course fee

To be able to fill in the registration form, you need a "VLAG-events account".
To create this account, please click here: create account.
If you already have a "VLAG-events account" you can directly go to the course registration form.

The final registration date is 4 January 2016.
Registrations are accepted in the order in which the registration form and course fee payment are received.
Instructions for payment, a letter of acceptance and further course details will be sent to the applicants within three weeks after registration and at the latest on 5 January 2016. Cancellations may be made free of charge until 4 January 2016. After this date the charge will be 25 % of the course fee already paid or due. Substitutions for participants may be made until the start of the course.

The course fee (which includes materials, coffee/tea during breaks, lunches and one course dinner but does not cover accommodation) depends on the participant's affiliation:

Industry / For-Profit organisations € 1600
University Staff / Post-doc / Non-profit organisations      € 700
PhD candidates € 500
VLAG PhD candidates € 200


Click on the photos (editions 2012, 2008 and 2004) to enlarge them.

group photo Food Enzymology 2012group photo Food Enzymology 2008group photo Food Enzymology 2005