Scientific courses
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The VLAG Online Lecture Series
- The VLAG scientific community is buzzing with ground breaking ideas, knowledge and expertise. As is often the case, they are shared with people in the field, but not necessarily within a broader setting. To introduce the numerous great topics that our researchers are working on, we are organising a series of live online VLAG expert lectures. -
Energy Metabolism and Body Composition in nutrition and health research
- a brief, intensive online course at an advanced level, which provides the participants with up-to-date information about state-of the art methodology and current issues in energy metabolism and body composition research. Due to the online nature of the course, techniques cannot be practised during the course, but there will be ample opportunity to discuss practical issues with the course leaders. -
Sensory Perception & Food Preference: into the Future!
- Online edition
This course is to acquire expertise regarding sensory perception and food preferences; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects; to connect with other professionals/colleagues in the field. -
Summer Course Glycosciences
- This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth sessions. -
Reaction kinetics in food science
- 11th edition
The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a cascade of reactions. The food scientist needs to optimize the quality of food, and this can only be done in a quantitative way with the proper use of kinetics. -
Modelling of habitual dietary intake
- In this course the focus will be on statistical modelling of habitual intake using SPADE (Statistical Program to Assess Dietary Exposure). The course will consist of a combination of lectures on general principles of modelling habitual intake, lectures on how to use SPADE, and practical exercises with SPADE.