Food fermentation

Fourth International Advanced Course

24 - 27 January 2012
Wageningen, The Netherlands


   Introduction   Course contents   Organisation   General information   Registration & course fee   Photos   

Introduction

Background
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 students 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.

Provisional programme

Tuesday 24 January
- Welcome & introduction
- Poster presentation by participants and discussion
- Mixed culture engineering
- Asian fermented foods
- Bacteriophages in dairy fermentation
- Preservation and microbial stress response in fermentation

Wednesday 25 January
- The edge between spoilage and fermentation
- Models and control of bacterial fermentation
- Modeling of food quality
- Poster presentation by participants
- Excursion

Thursday 26 January
- Beer production - brewing and fermentation
- Molecular analysis of host-microbe interactions in the gastrointestinal tract
- Mixed culture fermentations: sourdough
- Evolutionary strategies for strain engineering

Friday 27 January
- Modeling microbial metabolism in fermentation processes
- Application of lactic acid bacteria in dairy starters

Organisation

Course coordinator
Dr. E.J. Smid, Food Microbiology, Wageningen University

Other faculty

General information

Date & duration
The course will be held from Tuesday 24 January starting at 8:45 hrs until Friday 27 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.

Language
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 9 December 2011. Accommodation costs are � 55 (single room) per night. Participants have to book their own hotel accommodation by sending an e-mail to info@hofvanwageningen.nl. Please mention booking code FF12.. 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: www.ns.nl.

Contact information
More information about the contents of the course can be obtained from Dr. E.J. Smid:
phone: +31 317 482834
e-mail: Eddy.Smid@wur.nl
For organisational matters please contact Mrs. Y.H.M. Smolders:
phone: +31 317 485108
e-mail: Yvonne.Smolders@wur.nl

Registration & course fee

Please register by completing the course registration 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 final registration date is 20 December 2011. 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 before 24 December 2011. Cancellations may be made free of charge until 24 December 2011. 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 students € 400
VLAG PhD students € 185

Photos

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