Scientific courses
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Postgraduate course "Healthy Food Design"
- 2nd edition
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. -
Summer Course Glycosciences
- This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth sessions. -
Reaction kinetics in food science
- 11th edition
The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a cascade of reactions. The food scientist needs to optimize the quality of food, and this can only be done in a quantitative way with the proper use of kinetics. -
Modelling of habitual dietary intake
- In this course the focus will be on statistical modelling of habitual intake using SPADE (Statistical Program to Assess Dietary Exposure). The course will consist of a combination of lectures on general principles of modelling habitual intake, lectures on how to use SPADE, and practical exercises with SPADE.