Past Courses
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Advanced Course Microscopy and Spectroscopy in Food and Plant Sciences
06 July 2022 - EPS-VLAG Course: The course will cover the theory behind several advanced microscopic and micro-spectroscopic techniques that have a wide range of applications in both the Food and Plant Sciences. -
Microalgae Process Design: from cells to photobioreactors
01 July 2022 - This course provides the essential skills for designing optimal microalgae-based production processes, for both research and commercial purposes. -
Dairy Protein Biochemistry
27 June 2022 - International masterclass on dairy proteins, their variations and molecular features, analytical methodologies for their characterisation, and nutritional quality of dairy proteins in the human diet -
CANCELED: Postgraduate course Healthy Food Design
07 June 2022 - Unfortunately we have to cancel the 3rd edition of Healthy Food Design. The course will most likely will be planned again in May/June 2023!
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. -
VLAG Online Lecture Series
19 May 2022 - The VLAG scientific community is buzzing with ground breaking ideas, knowledge and expertise. To introduce the numerous great topics that our researchers are working on, we are organising a series of live online VLAG expert lectures. -
Bayesian Data Analysis: a new perspective in the VLAG domain
07 March 2022 - A short introduction to the benefits of using Bayesian Data Analysis, with examples from the domains of biotechnology, microbiology, environmental sciences, food, and nutrition. Interesting for staff members, PhDs, postdocs and PIs alike. -
Exposure Assessment in Nutrition Research
07 March 2022 - 6th edition
The course will address methodological aspects of exposure assessment in nutrition and related fields of biomedical research. -
Applied Enzymology
21 February 2022 - This course will provide detailed information on the basic principles of enzymes, their engineering and immobilisation and on industrial enzymatic conversion processes. Also issues relevant to industrial practice such as intellectual property will be presented. -
Advanced Food Analysis
24 January 2022 - 8th advanced course on analytical techniques and applications used in food analysis -
Sensory Perception & Food Preference: into the Future!
07 December 2021 - This course is to acquire expertise regarding sensory perception and food preferences; to obtain knowledge and experience in different methods on how to measure (and analyse) these aspects; to connect with other professionals/colleagues in the field.