The course Food fermentation covers a wide range of microbial and enzymatic processes involved in food and ingredient fermentation to achieve desirable characteristics such as prolonged shelf-life, improved safety, attractive flavour, nutritional enrichment and promotion of health. Major fermentation micro-organisms include lactic acid bacteria, moulds and yeasts. Industrial control of fermentation processes requires up-to-date knowledge of the physiology, metabolism and genetic properties of the fermenting microbes. Equally important is the knowledge of their functionality in relation to their desired impact on food quality, safety and shelf-life.
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. All participants are requested to present their own work by means of a poster and short oral presentation.
The aim of the course is to develop and actualize the knowledge about the microbiology of food fermentation processes with a special focus on the newest scientific insights of complex microbial communities, modelling techniques and novel product functionalities.
The course offers lectures by internationally well-established speakers who introduce the subjects and discuss the conceptual background and the tools employed to study fermentation and related subjects. The programme offers ample opportunity for discussions. The participating PhD candidates will present their own work in a poster session.
After an introduction about single and mixed strain fermentation processes, the course deals with the specific aspects of (i) functionality related to health, flavour and ingredients, (ii) models and control of fermentation and quality, (iii) complex microbial communities and their role in fermentation processes and finally (iv) bacteriophages.
- Prof. Eddy Smid, Food Microbiology, Wageningen University, The Netherlands
- Prof. Marcel Zwietering, Food Microbiology, WU
- Prof. Tjakko Abee, Food Microbiology, WU
- Prof. Douwe van Sinderen, UCC, Cork, Ireland
- Prof. Luc de Vuyst, VUB, Brussels, Belgium
- Dr. Maria Dzialo, KU Leuven, Belgium
- Dr. Niels Kuipers, Heineken, Zoeterwoude
- Dr. Mariela Serrano, CSK food enrichment, Wageningen
- Dr. Jan Dijksterhuis, Westerdijk Institute, Utrecht
- Dr. Richard Nootebaart, Food Microbiology, WU
- Dr. Oscar van Mastrigt, Food Microbiology, WU
- Dr. Sijmen Schoustra, Laboratory of Genetics, WU
Date & duration
The course will be held from 11 - 14 February 2019, 4 days.
The study load of this course is 1.1 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 11 January 2019.
Applicants will be informed of acceptance of their registration before 11 January 2019. 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
|| € 275
|Other PhD candidates
|| € 525
|Postdocs and other academic staff
|| € 725
| Industry / For-Profit
|| € 1600
- No charge until 11 January 2019
- 25% of the course fee paid or due till 4 February 2019
- No refund after 4 February 2019
Substitutions for participants may be made at any time until the start of the course.