Past Courses
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Advanced Course Microscopy and Spectroscopy in Food and Plant Sciences
- 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
- This course provides the essential skills for designing optimal microalgae-based production processes, for both research and commercial purposes. -
Dairy Protein Biochemistry
- 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
- 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
- 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
- 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
- 6th edition
The course will address methodological aspects of exposure assessment in nutrition and related fields of biomedical research. -
Applied Enzymology
- 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
- 8th advanced course on analytical techniques and applications used in food analysis -
Sensory Perception & Food Preference: into the Future!
- 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.