Past Courses
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FOOD PROTEINS: Significance, Reactions and Modifications
- This course will give an overview of the composition, structure and properties of the main proteins from plant and animal origin, using examples from meat, dairy, and legume. Chemical reactions that result from processing and other treatments and their effect on protein structure and properties will be discussed, together with the advanced techniques used to analyze and quantify these changes. -
Advanced Organic Chemistry
- Advanced course for PhD candidates with a solid background and interest in Organic Chemistry, who are intrinsically motivated to develop an advanced understanding of modern organic chemistry and gain insight into reaction mechanisms and the underlying concepts. -
Advanced Course Bioprocess Design
- With recent advances in molecular biology and a growing biomass availability for use as industrial feedstock, the bio-based economy is getting a wider range of inputs. Scaling up the bio(techno)logy innovations and implementation in large-scale factories or biorefineries clearly is a present bottleneck: industries are struggling to get the bio-opportunities to the market, as experienced industrial bioprocess designers and operational experts are not readily available to meet the growing needs. -
Rheology: The do's and don'ts - Online course
- Participants will learn how to identify typical material characteristics in rheological data (yield stress, shear thinning, fracture, etc.). -
Reaction kinetics in food science
- 11th edition - POSTPONED TO JULY 2021
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. -
2nd Postgraduate course "Healthy Food Design"
- POSTPONED TO MAY 2021
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. -
Energy metabolism and body composition in nutrition and health research
- 3rd Advanced course on Energy Metabolism and Body Composition in Nutrition and Health Research, with this time a special focus on Cancer -
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. -
Dairy protein biochemistry and proteomics
- Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. You will gain insight into the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. Finally, you will gain quantitative insight into the nutritional quality of dairy proteins in the human diet. -
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. Thus, the ability to select and deploy analysis tools and algorithms has become an indispensable skill for all researchers. In this course, we aim to introduce participants to techniques for comprehensive data analysis of large, heterogeneous datasets and extract relevant information for elucidating biological design principles. The course is modular and focuses on data generation, mining, analysis, data integration, and visualization.