Food fermentation Third International Advanced Course 14 - 17 April 2008 Wageningen, The Netherlands |
Background
Food fermentation covers a wide range of microbial and enzymatic processing of food and ingredients 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 their physiology, metabolism and genetic properties. Equally important is the knowledge of their functionality relating 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 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 will be mainly composed of lectures with ample opportunity for discussions. In addition, own work by the PhD students will be presented in posters. After an introduction into the biodiversity of fermentation micro-organisms and the product technologies involved, 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 proteomics, genomics and metabolomics in fermentation innovation and control.
Programme topics
Provisional programme
Monday April 14 (starting at 8:30h)
- arrival, registration
- welcome & introduction
- poster presentation by participants and discussion
- biodiversity of fermentation fungi
- alcoholic fermentation and quality aspects
Tuesday 15 April
- biodiversity of lactic acid bacteria
- functionality of lactic acid bacteria in gut health, nutraceuticals and gene mining
- models and control: bacterial fermentations, solid-state,mould fermentations, modeling of quality aspects
Wednesday 16 April
- exotic fermented foods: role of bacilli and yeasts
- dairy fermentations: application aspects and starter factory visit
Thursday 17 April
- mixed microbiota fermentations: sourdough as a model
- functionality: food preservation by fermentation
- functionality: flavour and ingredients: European legislation for fermented foods and ingredients
- omics: proteomics in fermentation research, gut health genomics, metabolomics, importance of omics in industry
Course coordinators
Department of Agrotechnology & Food Sciences, Wageningen University
Other faculty
Date & duration
The course will be held from Monday April 14 starting at 8:30 hrs until Thursday April 17, 2008.
Social programme
On Wednesday evening a course dinner is organised.
Study load
The study load of this course is 1.4 ECTS credits.
Language
The course will be conducted in English.
Location & accommodation
Lectures will be given at Wageningen University. A number of hotel rooms have been blocked for course participants at hotel de Wageningse Berg, but only until March 14, 2008. Accommodation costs are € 56,80 (single room) and € 88,95 (double room) per night. Participants have to book their own hotel room. Hotel reservation is handled by De Wageningse Berg, see: http://www.hoteldewageningseberg.nl. Please mention booking code FF08. 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.
Contact information
More information about the contents of the course can be obtained from Dr. M.J.R. Nout:
phone: +31 317 482834
e-mail: Rob.Nout@wur.nl
For organisational matters please contact Mrs. C.H.L. Doeswijk:
phone: +31 317 485143
e-mail: Chantal.Doeswijk@wur.nl
An easy way to register is by filling in the registration form.
The final registration date is March 14, 2008. 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 send to the applicants before March 28th 2008. Cancellations may be made free of charge until March 14, 2008. 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 | € 1400 |
| University Staff / Post-doc / Non profit organisations | € 700 |
| PhD students | € 400 |
| VLAG PhD students | € 200 |
Click on the photos (editions 2004 and 2008) to enlarge them.
