Course
Lipid oxidation in foods and nutrition (Hybrid)
This course provides an overview of lipid oxidation reactions in foods and in vivo. Co-oxidation reactions, pro- and anti-oxidants factors, and analytical methods to monitor these reactions will also be discussed.
Background
Lipid oxidation is a major concern in food technology and nutrition, as it can significantly affect the quality, flavor, safety, and nutritional value of food products enriched in (poly)unsaturated fatty acids. Besides, lipid oxidation does not occur only in foods but also within the body, e.g., during digestion, and can have some significant health effects. Understanding the mechanisms of lipid oxidation and how to monitor them is essential for the development of strategies to prevent it, extend the shelf-life of lipid containing food products and maintain their nutritional value and safety.
Aim of the course
This course provides an in-depth description of the reactions catalysing the oxidation of fatty acids in food matrices and in vivo. Factors promoting or preventing lipid oxidation will be discussed in details, as well as co-oxidation of other food components, in particular the proteins. The course will cover the oxidation reactions in food systems, during digestion and their potential impact on human health. Additionally, a review of various analytical methods used to assess lipid and protein oxidation will be presented, along with their strengths and limitations.
After completion, the participants should be able to:
- Describe the key chemical reactions involved in lipid oxidation (autoxidation, photooxidation, and enzymatic oxidation).
- Understand how the biological (in vivo) or physicochemical (food matrices) influence these reactions.
- Select and apply the appropriate analytical techniques to measure lipid and protein oxidation according to their research questions.
- Design and evaluate antioxidant strategies for controlling lipid oxidation in various matrices.
- Understand the role of lipid oxidation during digestion and on human health.
- Understand the recent challenges related to lipid oxidation in foods.
Target group
The course is aimed at PhD candidates and young researchers working in food and nutrition research, as well as industries working on lipid oxidation.
Course design
The course will consist of 65% lectures and 35% activities. To kick-off the course, each participant will be asked to give a 2-min pitch presentation about their project and their expectations from the course. Participants will also work in small groups on case studies during which they will have the opportunity to dive a bit deeper into specific aspects of lipid oxidation.
Programme topics
- Chemistry of lipid oxidation – Autoxidation, photooxidation, and enzymatic oxidation
- Analytical methods to monitor lipid oxidation
- Lipid oxidation in emulsions
- Co-oxidation of proteins and other emulsifiers
- Antioxidant solution to prevent lipid oxidation
- Lipid Oxidation in Digestion and interactions with microbiome
Organisation
Course coordinators
- Dr Marie Hennebelle, Food Chemistry, Wageningen University & Research, the Netherlands
- Dr Claire Berton-Carabin, Biopolymers, Interactions and Assemblies, INRAE, Nantes, France
Other faculty
- Prof. John van Duynhoven, Biophysics, Wageningen University and Research, the Netherlands
- Dr Anne Meynier, Biopolymers, Interactions and Assemblies, INRAE, Nantes, France
- Dr Josep Rubert, Division of Human Nutrition and Health, Wageningen University and Research, the Netherlands
- Dr Johannes Hohlbein, Biophysics, Wageningen University and Research, the Netherlands
- Dr Ruth Chrisnasari, Food Chemistry, Wageningen University and Research, the Netherlands
- t.b.d. (CIRAD, Montpellier, France)
Date & duration
The course will be held from 22 - 24 April 2025.
Venue
The course is offered both in-person on Wageningen Campus and online. For participants who are not able to be present in Wageningen, we offer the possibility to join the course online via MS Teams. The number of online participants is limited to 10 (See 'Register' for more information).
Study load
The study load of this course is 0.9 ECTS credits.
Language
The course language will be English.
Contact information
Information concerning the course contents can be obtained from Dr Marie Hennebelle
For organisational matters please contact:
Yvonne Smolders, VLAG Graduate School
Phone: +31 317 485108
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
Registration for this course is closed!
The number of participants to the course is limited to 30. We encourage all our participants to come to the beautiful Wageningen Campus for this in person and interactive training. However for those who are not able to travel to Wageningen, this course can be offered online. We only have a max. of 10 online places available and cannot guarantee an online spot for every participant. So in case we exceed the 10 online participants, VLAG Graduate School will decide which participants can join online. Besides, a minimum number of 15 in-person participants will be required for the course to take place. Early bird registration deadline is 28 February 2025. The final registration date is 22 March 2025.
Applicants will be informed of acceptance of their registration before 22 March 2025. 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:
| Affiliation | Early bird fee | Regular fee |
|---|---|---|
| VLAG / WUR PhD candidates*, and VAAME / BS (France) PhDs | € 225 | € 275 |
| Other PhD candidates, VLAG postdocs and VLAG staff | € 450 | € 500 |
| All other academic participants and participants from non-profit organisations | € 625 | € 675 |
| Participants from for-profit organisations | € 1200 | € 1250 |
* 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.