Aim of the course
This advanced course aims to develop expertise in (functional) genomics, ecology and physiology of food-associated micro-organisms, in particular with respect to their impact on health and disease focusing on the microbiology of food fermentation processes addressing the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities, and on stress-adaptive responses, population diversity and virulence of foodborne pathogens.
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.
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 and short oral presentation.
•Bacillus sporulation & germination
•LAB bacteriocins & phage lysins
•The crowded cytoplasm
•Fungi in biotechnology
•LAB niche adaptation and functionality
•Bacterial extracellular vesicles in food & health
•Role microcompartments in pathogenic bacteria
•Listeria monocytogenes small RNAs
•Near zero-growth physiology & functionality
•Systems biology for food associated microorganisms
•Role microcompartments in fermenting bacteria
•Laboratory evolution for enhanced functionality
•Industrial perspective on food biotechnology
- Prof. Tjakko Abee, Food Microbiology, Wageningen University & Research, The Netherlands
- Prof. Eddy Smid, Food Microbiology, Wageningen University & Research, The Netherlands
- Prof. Michiel Kleerebezem, Wageningen University & Research
- Dr Marjon Bennik-Wells, NIZO food research
- Dr Oscar van Mastrigt, Wageningen University & Research
- Yue Liu, Wageningen University & Research
- Prof. Colin Hill, University College Cork
- Dr Heidy den Besten, Wageningen University & Research
- Prof. Jerry Wells, Wageningen University & Research
- Prof. Han Wösten, Utrecht University
- Dr Herwig Bachmann, NIZO food research/ VU Amsterdam
- Andy Zeng, Wageningen University & Research
- Alexander Dank, Wageningen University & Research
- Prof. Bert Poolman, University of Groningen
- Dr Richard Notebaart, Wagenignen University & Research
- Prof. Birgitte Kallipolitis, University of Southern Denmark
- Dr Viktor Boer, Heineken
Date & duration
The course will be held from 29 November - 1 December, 3 days.
The study load of this course is 0.8 ECTS credits.
The course language will be English.
Information concerning the course contents can be obtained from Prof. Eddy Smid
For organisational matters please contact:
Mrs. Yvonne Smolders
The Graduate School VLAG
Phone: +31 317 485108
Registration & course fee
To register go to the course registration form.
The final registration date is 29 October 2021.
Applicants will be informed of acceptance of their registration before 29 October 2021. They will receive instructions for payment and further course details.
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 other academic staff
|| € 625
| Industry / For-Profit
|| € 1200
- No charge until 29 October 2021
- 25% of the course fee paid or due till 22 November 2021
- No refund after 22 November 2021
Substitutions for participants may be made at any time until the start of the course.