Past Courses
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Ecophysiology of food-associated micro-organisms: Roles in health and disease
- This advanced course aims to develop expertise in (functional) genomics, ecology and physiology of food-associated micro-organisms, in particular with respect to their impact on health and disease focusing on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, and on stress-adaptive responses, population diversity and virulence of foodborne pathogens.
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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. -
Modelling of habitual dietary intake
- In this course the focus will be on statistical modelling of habitual intake using SPADE (Statistical Program to Assess Dietary Exposure). The course will consist of a combination of lectures on general principles of modelling habitual intake, lectures on how to use SPADE, and practical exercises with SPADE. -
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. -
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. -
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. -
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.