Past Courses
-
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.
-
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. -
Microscopy and Spectroscopy in Food and Plant Sciences
- EPS-VLAG Course: The course covers a range of advanced microscopic and microspectroscopic techniques, that have a wide range of applications in both the Food and Plant Sciences. -
Post graduate course "Healthy Food Design"
- 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. -
Sensory Perception & Food Preference: The role of context
- This course is to acquire expertise regarding the major determinants of food preferencesand intake: sensory perception and the role of context; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects. -
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. -
Energy metabolism and body composition in nutrition and health research
- Advanced course / Masterclass on Energy metabolism and body composition in nutrition and health research