Past Courses
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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.). -
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. -
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. -
Summer Course Glycosciences (online edition)
- This broad online course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth sessions. -
The VLAG Online Lecture Series - 2021
- The VLAG scientific community is buzzing with ground breaking ideas, knowledge and expertise. As is often the case, they are shared with people in the field, but not necessarily within a broader setting. To introduce the numerous great topics that our researchers are working on, we are organising a series of live online VLAG expert lectures. -
Postgraduate course "Healthy Food Design"
- 2nd edition
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
- a brief, intensive online course at an advanced level, which provides the participants with up-to-date information about state-of the art methodology and current issues in energy metabolism and body composition research. Due to the online nature of the course, techniques cannot be practised during the course, but there will be ample opportunity to discuss practical issues with the course leaders. -
The VLAG Online Lecture Series - 2020
- The VLAG scientific community is buzzing with ground breaking ideas, knowledge and expertise. As is often the case, they are shared with people in the field, but not necessarily within a broader setting. To introduce the numerous great topics that our researchers are working on, we are organising a series of live online VLAG expert lectures. -
Safety by Design
- THIS COURSE IS POSTPONED! The new date will be announced shortly (most likely March '21)
Safe-by-design as a driver for innovation in Biotechnology
This course aims to share the current status of Safe-by-Design concepts, and to train (future) scientists to assess all aspects of projects, from the project idea through the research phase to the final product, with relation to potential safety aspects. -
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.