Past Courses
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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. -
PUBLIC HEALTH RESEARCH IN PRACTICE: Evaluation and adaptation of public health interventions: the role of context
- The master classes mix plenary sessions, theoretical lectures, illustrations of interventions from research and practice, work on individual and group applications, and a homework assignment to bring in own experiences with intervention development in practice -
Summer School Zelcor "Zero waste biorefineries: technical advances and sustainability assessment"
- The 1st Summer School on waste biorefineries in the context of bioeconomy, with a focus on valorization of recalcitrant side streams. A panel of specialists in the biorefinery field will provide an up-to-date state-of-the-art overview based on the latest advances in terms of scientific knowledge, techno-economical developments and life cycle assessment methodologies.
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Exposure Assessment in Nutrition Research
- 5th edition
The course will address methodological aspects of exposure assessment in nutrition and related fields of biomedical research. -
Masterclass “Dairy Protein Biochemistry”
- Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. You will get insight in the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. Finally, you will get quantitative insight in the nutritional quality of dairy proteins in the human diet. -
Summer Course Glycosciences
- This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth parallel sessions. -
Reaction kinetics in food science
- 10th 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.