Scientific courses
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Summer Course Glycosciences
- 17th European Training Course on Carbohydrates -
Healthy and sustainable diets: synergies and trade-offs
- 4th International Master class to broaden disciplinary thinking in agriculture, food sciences, nutrition and health to arrive at an interdisciplinary... -
Protein quality evaluation and application
- Protein quality is generally defined as the capacity of dietary protein sources to meet an individual’s amino acid requirements. The protein... -
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.). -
Modelling of Habitual Dietary Intake (using SPADE)
- In this course the focus will be on statistical modelling of habitual intake using SPADE (Statistical Program to Assess Dietary Exposure). The course... -
Reaction kinetics in food science
- 12th edition
The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur... -
Advanced Food Analysis
- 9th advanced course on analytical techniques used in compositional analysis of food
Overview of all VLAG courses regularly organised
VLAG Graduate School organises a large number of advanced discipline-specific courses. Topics covered by these courses are of particular interest to the research groups within VLAG. Some courses are given annually, but most courses are organised every two or three years. For an overview of all courses regularly organised by VLAG take a look in past courses (or click on subpage past courses in the left part of this page).