Scientific courses
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Applied Biocatalysis
- This 4th masterclass will provide detailed information on the basic principles of enzymes, enzyme immobilization and matters relevant to their industrial use. -
Advanced Course 'Microscopy and Spectroscopy in Food and Plant Sciences'
- This course will cover the theory behind a number of advanced microscopic and micro-spectroscopic techniques that have a wide range of applications in both the Food and Plant Sciences. -
Microalgae Process Design: from cells to photobioreactors
- This course provides the essential skills for designing optimal microalgae-based production processes, for both research and commercial purposes. -
Healthy and sustainable diets: synergies and trade-offs
- 2nd 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. -
Microalgae Biorefinery
- Advanced course, 3rd edition, designing optimal microalgae-based biorefineries, from unit operations to the entire process chain, for both research and commercial applications and to be able to address the present bottlenecks in the process chain.
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Stable Isotope Methods in Nutrition Research
- The course will provide advanced understanding of the principles and concepts of different stable isotope techniques in nutrition research. -
Advanced Proteomics
- Proteomics is the study of the proteome, the set of proteins expressed in an organism. The proteome can change dramatically depending on biological conditions. Proteomics is able to capture detailed snapshots of the proteome using mass spectrometry. The rapid development in technical advances of instrumentation has led to new bioinformatics approaches. In this course the focus will be on sample preparation and data analysis. -
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.). -
15th International Postgraduate Course on the Production and Use of Food Composition Data in Nutrition
- How to produce, manage and use good quality food composition data in a standardized way.