Course
Ecophysiology of food-associated micro-organisms: roles in health and food functionality
This advanced course aims to develop expertise in (functional) genomics, physiology of food-associated micro-organisms and ecology, in particular with respect to their impact on food functionality and consumer health. The focus will be on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, as well as stress-adaptive responses, population diversity and virulence of foodborne pathogens.
Aim of the course
This advanced course aims to develop expertise in(functional) genomics, physiology of food-associated micro-organisms and ecology, in particular with respect to food functionality and consumer health. The focus will be on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, as well as stress-adaptive responses, population diversity and virulence of foodborne pathogens.
Target group
Persons interested in this advanced course should have a graduate level in life sciences or a comparable background. The course may attract microbiologists, biochemists, process engineers, food and nutrition scientists and biotechnologists.
Course design
The course will be composed of lectures with ample opportunity for discussions with experts in the field. All participants are requested to present their own work by means of a poster.
Programme topics
The programme is being finalised, and includes topics such as:
- LAB niche adaptation and functionality
- Laboratory evolution for enhanced functionality
- Bacillus sporulation and germination
- Bacterial extracellular vesicles in food & health
- Bacteriophage-host interaction in food associated microbes
- Phageome in the gut
- Fungal Endosymbionts
- Fungal biotechnology
- Novel bioreactor applications in food microbiology
- Lessons learned from traditional fermentations
- Trends in fermentation science
A preliminary programme will be included once it becomes available.
Organisation
Course coordinators
- Prof. Eddy Smid, Prof. Tjakko Abee, Dr Yue Liu, and Dr Oscar van Mastrigt - Food Microbiology, Wageningen University & Research, the Netherlands
Other faculty
- Prof Michiel Kleerebezem, Wageningen University & Research
- Prof Han Wösten, University of Utrecht
- Prof Jennifer Mahony, University College Cork
- Dr Marjon Wells-Bennik, NIZO Food Research
- Dr Herwig Bachmann, VU Amsterdam
- Dr Ineke van Boeijen, DSM-Firmenich
- Prof Heidy den Besten, Wageningen University & Research
- Dr Jan Dijksterhuis, Westerdijk Fungal Biodiversity Institute
- Dr Sijmen Schoustra, Wageningen University & Research
- Prof Colin Hill, University College Cork
Date & duration
The course will be held from 2 December - 4 December.
Study load
The study load of this course is 0.8 ECTS credits.
Language
The course language will be English.
Contact information
Information concerning the course contents can be obtained from Prof. Eddy J. Smid
For organisational matters please contact:
Dr Jochem Jonkman
VLAG Graduate School
Phone: +31 317 489549
Email: jochem.jonkman@wur.nl
Location & accommodation
The course takes place on Wageningen Campus. The town of Wageningen is 5 km from Ede-Wageningen railway station, from which there is a regular bus service to the city centre of Wageningen. The Ede-Wageningen railway station can be reached by train from Amsterdam Schiphol Airport in about one hour. For train schedules visit: www.ns.nl.
Hotels:
Other accomodation:
Registration & course fee
To register, go to the course registration form: https://vlag.crs.wur.nl/courses/details/484/
The final registration date is 4 November 2024.
Applicants will be informed of acceptance of their registration before 11 November 2024. They will receive instructions for payment and further course details.
The course fee includes digital learning material, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| VLAG/WU PhD candidates* | € 225 |
| Other PhD candidates | € 450 |
| Postdocs and staff affiliated to VLAG | € 450 |
| Postdocs and academic staff not affiliated to VLAG, non-profit | € 625 |
| Industry / For-Profit | € 1200 |
* VLAG/PE&RC/EPS/WIAS/WASS/WIMEK PhD candidates with an approved TSP
Cancellations policy
- After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.