Past Courses
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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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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 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. -
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. -
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 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. -
Food Fermentation
- 6th edition
The course Food fermentation covers a wide range of microbial and enzymatic processes involved in food and ingredient fermentation to achieve desirable characteristics such as prolonged shelf-life, improved safety, attractive flavour, nutritional enrichment and promotion of health. -
Masterclass “Nutrition and Cancer: from Bench to Bed to Behaviour"
- The goals of this masterclass are
* Globally connect people working on Nutrition and Cancer
* Share the latest insights on Nutrition and Cancer from biology, epidemiology to the clinic and public health.
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Advanced Food Analysis
- Knowledge about analytical techniques in food analysis is essential in the field of food science and technology. Developments are quite fast and open new ways to look at the composition of foods or changes of specific constituents as well as to the characteristics and performance of food ingredients and final products. Food scientists and technologists active in food research institutes and food industry need to be aware of new techniques and new strategies to evaluate their research on foodstuffs. The course will focus on several (advanced) techniques and applications (to be) used in food analysis and their potential and pitfalls will be discussed. -
Food proteins: functionality, modifications and analysis
- 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.