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.
The VLAG Online Lecture Series
In this lecture series VLAG scientists share their research endeavours presented in such a way that the message is accessible to the broader VLAG PhD community as well as postdocs and other staff members.
After a well-received start with 8 lectures before the summer break we will continue this series during the remaining months in 2020 and possibly beyond.
We invite all VLAG PhD candidates and other Wageningen University researchers to engage in as many lectures as possible, and especially to dive into subjects not closely related to one’s own field of research, to broaden the scientific horizons.
The live online lectures are brought to you via Virtual Classroom, a web-conferencing tool integrated in BrightSpace. All VLAG PhD candidates have access to the BrightSpace and can watch the recorded lectures.
In case PhD candidates want to earn ECTS credits for this learning activity, they will be asked to put in an extra effort in order to comply with what is normally requested within a course. You will be asked to prepare for the lecture by reading a paper suggested by the lecturer and to send a number of questions about the topic, based on the abstract of the lecture and the paper provided (deadline 48 hours before the lecture) to us. After each lecture (duration: 45 - 60 minutes) there will be time for questions and discussion (20 - 30 min).
Upon actively attending at least 4 lectures you will earn 0.5 ECTS
Upon actively attending at least 7 lectures you will earn 1 ECTS
Maximum number of ECTS credits to be earned = 1.5 ECTS
|29-05-2020||13:15 - 15:00||Prof. Karin Schroën||Microtechnological tools to achieve sustainable food processes, products, and ingredients|
|03-06-2020||10:15 - 12:00||Prof. Jeroen Hugenholtz||Fermentation as THE sustainable technology for production of biobased chemical and food ingredients|
|11-06-2020||13:15 - 15:00||Prof. Kees de Graaf||Ultraprocessing or oral processing of food; what is driving the obesity epidemic?|
|17-06-2020||10:15 - 12:00||Prof. Harry Bitter||Opportunities and trends in catalytic conversion of renewable feedstocks|
|23-06-2020||10:15 - 12:00||Prof. Vincenzo Fogliano||Design strategies to improve the nutritional quality of (ultra)processed foods|
|30-06-2020||10:15 - 12:00||Prof. Hauke Smidt||How to (not) groom our guts - microbiome landscaping approaches at different stages throughout life|
|08-07-2020||10:15 - 12:00||Prof. Jasper van der Gucht||Learning from nature: Making materials with charged polymers|
|15-07-2020||10:15 - 12:00||Prof. Vitor Martins Dos Santos||Safety-by-design as a driver for innovation in Biotechnology|
|16-07-2020||10:15 - 12:00||Dr Sanne Boesveldt||More than smell: Chemosensory research in times of corona-pandemic|
|23-09-2020||10:15 - 12:00||Dr Kasper Hettinga||Breast milk immune-active proteins – the case of Covid-19|
|05-11-2020||10:15 - 12:00||Dr Dirk Martens||SARS-CoV-2 vaccine production: How an insect virus can help?|
|10-12-2020||11:15 - 12:45||Prof. Arthur van Zanten||Metabolic Stress and Nutrition Therapy in COVID-19 ICU patients|
REGISTER for the lecture(s) HERE
(if you would like to join multiple meetings, you need to register for each lecture seperately)