Food Structure and Rheology 1st edition 21 - 24 May 2012 Wageningen Organised by the Graduate School VLAG, in cooperation with the Laboratory of Physical Chemistry & Colloid Sciences (WU), Food Process Engineering (WU) and Ghent University 
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Background
One of the challenges in the food industry is to prepare novel food products with designed properties, such as certain mechanical properties or certain sensorial attributes. The design of these properties requires relating the molecular structures of macromolecules present in the product to its structure and rheology, and finally to sensory properties. This 4-day course offers a series of interdisciplinary lectures plus a practical case study that may help to get a quick start in various aspects of food structure and rheology.
The course is organized by the Dutch graduate school VLAG, in collaboration with the Universities of Wageningen (the Netherlands) and Ghent (Belgium). Lectures are given by experts from academic groups of both Wageningen and Ghent Universities, as well as by researchers from the food industry.
Target group
The course is intended for students that are in the early phases of their PhD in Food Technology. The course might also be suitable for PhD-student with a more fundamental orientation as an introduction into Food Technology. Junior industrial researchers can get a quick introduction in the field to refresh their knowledge.
Course aim
The course aims at 1) creating understanding of the fundamental relation between the molecular structures of mixtures of biomacromolecules and the resulting food structure and rheology, and 2) illustrating how this relations can be applied to a number of real food product.
Course design
The course is at the postgraduate level and consists of a mixture of introductory lectures presenting the relevant basic science, and more applied lectures on selected food products (dairy, chocolate, cereals). Participants are invited to also present their own research results or plans in a poster session. For PhD students, submitting a poster is required for joining the course. Participants will apply the concepts taught in the course in a case study on selected challenges in food technology. Ample time will be available for the participants to interact with the lecturers.
Provisional programme
Monday May 21st:
Tuesday May 22nd:
Wednesday May 23rd:
Thursday May 24th:
Course coordinators
Dr. Renko de Vries (Wageningen University, Laboratory of Physical Chemistry and Colloid Science)
Dr. Atze Jan van der Goot (Wageningen University, Food Process Engineering Group)
Prof. Koen Dewettinck (Ghent University, Laboratory of Food Technology and Engineering)
Mrs. Yvonne Smolders (Graduate school VLAG)
Lecturers
Dr. Jasper van der Gucht (Wageningen University)
Dr. Paul Venema (Wageningen University)
Dr. Ruud van der Sman (Wageningen University)
Dr. Filip van Bockstaele (Ghent University)
Dr. Clyde Don (Foodphysica)
Dr Simeon Stoyanov (Unilever Research)
Dr. Arjen Bot (Unilever Research)
Dr. Marcus Stieger (TIFN, Wageningen University)
Date & duration
The course is scheduled for 21 - 24 May 2012.
Study load
The study load of this course is 1.5 ECTS credits.
Language
The course will be conducted in English.
Location & accommodation
The course venue is "Hof van Wageningen" (former 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 has been blocked at the Hof van Wageningen for course participants, but only until 9 April 2012. Accommodation costs are € 75 (single room; incl. breakfast, excl. Tax) per night. Participants have to book their own hotel room. Hotel reservation is handled by Hof van Wageningen, see www.hofvanwageningen.nl. Please mention booking code FSR12.
Contact information
For organisational matters and registration please contact:
Mrs. Yvonne Smolders
The Graduate School VLAG
P.O. Box 8129
6700 EV Wageningen
The Netherlands
Phone: +31 317 485108
Fax: +31 317 483342
E-mail: Yvonne.Smolders@wur.nl
Please register online 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 number of participants is restricted to 40 with a minimum of 20.
The final registration date is 21 April 2012.
Applicants will be informed of acceptance of their registration within two weeks of the final registration date. They will then receive instructions for payment, a letter of acceptance to apply for a visa (if applicable), and further course details. Cancellations may be made free of charge until 21 April 2012. After this date the charge will be 25 % of the course fee paid or due. Substitutions may be made at any time.
The course fee (which includes materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation) depends on the participant's affiliation:
| Industry / For-profit organisations | € 1600 |
| University staff / Postdoc / Non-profit organisations | € 700 |
| PhD students | € 400 |
| VLAG PhD students / UGent PhD students | € 185 |