Data: 15-18 October 2007.
Course coordinators
Dr. M.J.R. Nout, Food Microbiology-WU
Prof. Dr. W.M. de Vos, Microgiology-WU
Prof. Dr. M.H.Zwietering, Food Microbiology-WU
Mrs. C.H.L. Doeswijk, MSc, Graduate School VLAG
Course Design
The course will be mainly composed of lectures with ample opportunity for discussions. In addition, own work by the PhD students will be presented in posters. After an introduction into the biodiversity of fermentation micro-organisms and the product technologies involved, the course deals with the specific aspects of (1) functionality related to health, flavour and ingredients, (2) models and control of fermentation and quality, and (3) omics in particular the relevance of proteomics, genomics and metabolomics in fermentation innovation and control.
The aim is to develop and actualize the knowledge about food fermentation with a focus on the newest scientific insights regarding functionality, control and omics.
Study Load
The study load of this course is 1.4 ECTS credits.
Information and Registration
Chantal Doeswijk
Phone +31 317 485143
Chantal.doeswijk@wur.nl