As raw materials for the production of foods are of biological origin, food technologists have always been dealing with enzymes. Enzymes, which are endogenously present in raw materials, have significant effects on processing thereof, as well as on the quality and properties of foods and food ingredients. In some cases these are desired effects, for instance the formation of aroma compounds by the action of lipid converting enzymes, while in other cases these are unwanted, such as enzymatic browning and texture loss in fruit and vegetable products by phenol oxidases and pectinases respectively.
Also, exogenous enzymes are used as processing aids and as tools to produce tailor made food ingredients The number of applications of these exogenous enzymes has developed rapidly; currently a diversity of enzymes is available for use in food processing. Increasingly, enzymes are used as selective tools within biorefinery approaches to effectively process agricultural raw materials into different products, including feedstocks for chemicals and biofuels.
Detailed knowledge of the action of enzymes on a molecular level is essential to identify technologically relevant enzymes, to control- and steer enzymatic processes, and to improve the composition of the rather complex technical enzyme preparations, which are applied in a particular process.
The course is meant for university graduates interested in food science enzymology, lignocellulosic biochemistry and biotechnology of enzymes, and those with similar background knowledge. The course aims at PhD students, as well as at participants from the industry and research centers.
The course aims at providing detailed background information on enzymatic conversion processes with relevance to industries dealing with agricultural raw materials.
The course consists of a series of lectures, a study case about proteases, a lab class monitoring enzyme stability, a session with poster presentations and an excursion to DSM (www.dsm.com) including a visit to the Bioprocess Pilot Facility (www.bpf.eu). Ample opportunity will be provided to discuss the food enzymology field.
1. Enzymes and industrial food and biorefinery applications
2. Enzyme classification
3. Discovery and improvement of biorefinery enzymes
4. Oxidative enzymes: laccases, LPMOs
5. Enzymes in biotechnology
6. Enzymatic hydrolysis and crosslinking of proteins, plant cell wall degrading enzymes
7. Spectroscopic analysis of enzyme stability
- Dr. M.A. Kabel, Food Chemistry, Wageningen University & Research, NL
- Prof. W.J.H. van Berkel, Biochemistry, Wageningen University & Research, NL
Prof. H. Gruppen and Prof. J. van der Oost, Wageningen University & Research, NL
Prof. J. Pleiss; ESSIB and Univ. of Stuttgart, DE
Prof. M. Lotti; ESSIB and Univ. of Milano-Bicocca, IT
Dr. P. Ferrer; ESIB and Univ. Autonomy Barcelona, ES
- Dr. A. Bekkers; Heineken, NL
- Dr. M.E.F. Schooneveld; DSM, NL
- Dr. M. Moracci; CNR- Institute of Biosciences and Bioresources, Napels, IT
- Dr. H. van der Hijden; Unilever Research, NL
- Prof. H.A. Schols, Dr. J.P. Vincken; Wageningen University & Research, NL
- Em. Prof. M.R. Egmond; Utrecht University, NL
- Prof. R.P. de Vries; Utrecht University / CBS-KNAW, NL
- Dr. S.W.A. Hinz; DuPont, NL
- Dr. R. Ludwig, BOKU, Vienna, AT
- Dr. L. Martins, ITQB-Universidade Nova de Lisboa, PT
Date & duration
The course will be held from 25 - 29 September 2017.
The study load of this course is 1.5 ECTS credits. Participants will receive 0.5 ECTS extra when presenting a poster.
The course language will be English.
More information concerning the course contents can be obtained from
Dr. M.A. Kabel (Mirjam.Kabel@wur.nl) and Prof. W.J.H. van Berkel (Willem.vanBerkel@wur.nl)
For organisational matters please contact
Mrs. C.H.L. Doeswijk, phone: +31-317-485143 (Chantal.Doeswijk@wur.nl).
Location & accommodation
The course venue is Conference Centre Hof van Wageningen (www.hofvanwageningen.nl).
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
A number of hotel rooms have been blocked at Hof van Wageningen for course participants, but only until August 15, 2017. Accommodation costs are € 75,- (single room; incl. breakfast, excl. Tax), € 82.50 (twin room, single use; incl. breakfast, excl. Tax) and € 95.00 (twin room, double use; incl. breakfast, excl. Tax) per night. For information about the hotel and conference centre visit: www.hofvanwageningen.nl.
Hotel reservation is handled by Hof van Wageningen. Participants have to book their own hotel room by sending an email to: firstname.lastname@example.org. Please mention booking code FBE17
During the course two dinners are organized on Monday 25 September and Thursday 28 September, 2017.
Registration & course fee
To register please complete the electronic reply form before 1 September 2017. Registrations are accepted in the order in which the registration form is received. Instructions for payment, a letter of acceptance and further course details will be sent to the applicants within two weeks after registration and at the latest on 21 August 2017. To secure their place in the course the applicants have to arrange payment of their course fee within 30 days after invoicing.
The number of participants to the course is limited to 40.
The course fee (which includes materials, coffee/tea during breaks, lunches and two dinners (Monday and Thursday) but does not cover accommodation) depends on the participant's affiliation:
|PhD candidates affiliated with VLAG
|| € 250
|| € 450
|University staff / Non -Profit
|| € 750
|Industry / For-Profit
|| € 2000
No charge until 14 August 2017
25% of the course fee paid or due till 18 September 2017
No refund after 18 September 2017
Substitutions may be made at any time until the start of the course.