Scientific courses
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Postgraduate course "Healthy Food Design"
03 May 2021 - 2nd edition
This course provides the essential skills for designing healthy foods for specific categories of consumers in the European legislative framework of nutritional and health claims. -
Summer Course Glycosciences (online edition)
10 June 2021
17 June 2021 - This broad online course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth sessions. -
Healthy and sustainable diets: synergies and trade-offs
05 July 2021
05 July 2021 - 3rd International Master class to broaden disciplinary thinking in agriculture, food sciences, nutrition and health to arrive at a disciplinary research perspective on healthy and sustainable diets. It aims to contribute to synergy between scientific disciplines, applied research and stakeholders along the food supply chain. -
Reaction kinetics in food science
12 July 2021 - 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
11 October 2021 - 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.