Past Courses
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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. -
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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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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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. -
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. -
Energy metabolism and body composition in nutrition and health research
- Advanced course / Masterclass on Energy metabolism and body composition in nutrition and health research