Scientific courses
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Healthy and sustainable diets: synergies and trade-offs
- 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
- 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. -
Rheology: The do's and don'ts
- Participants will learn how to identify typical material characteristics in rheological data (yield stress, shear thinning, fracture, etc.). -
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. -
Big Data Analysis in the Life Sciences
- Technological and scientific advances have pushed the Life sciences into the BIG data era. The increased volume and heterogeneity of available data challenges scientists to master techniques for comprehensive data analysis. Extracting meaningful (biological) information from large datasets is increasingly becoming a challenge in all fields of life sciences. -
Ecophysiology of food-associated micro-organisms: Roles in health and disease
- This advanced course aims to develop expertise in (functional) genomics, ecology and physiology of food-associated micro-organisms, in particular with respect to their impact on health and disease focusing on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, and on stress-adaptive responses, population diversity and virulence of foodborne pathogens.
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Sensory Perception & Food Preference: into the Future!
- 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.
Overview of all VLAG courses regularly organised
VLAG school organises a large number of advanced discipline-specific courses. Topics covered by these courses are of particular interest to the research groups within VLAG. Some courses are given annually, but most courses are organised every two or three years. For an overview of all courses regularly organised by VLAG take a look in past courses (or click on subpage past courses in the left part of this page).