Polysaccharides as Food Colloids and Biomaterials: Fundamentals and Applications


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22 Oct 2007

Unit: Wageningen UR

Location: Wageningen International Conference Center, Lawickse Allee 9, Wageningen

Organisation: Graduate School VLAG in cooperation with the Laboratory of Physical Chemistry and Colloid Sciences, WU

22 okt - 24 okt 2007.

Course coordinators
Prof. Martien Cohen Stuart, Prof. Frans Leermakers, Dr Renko de Vries, Dr Klaas Besseling, Laboratory of Physical Chemistry and Colloid Sciences, Wageningen University
Mrs. C.H.L. Doeswijk, MSc, Graduate School VLAG

Course Design
The course is at postgraduate level and consists of a mixture of introductory lectures in soft matter science mixed with lectures on recent topics of interest for polysaccharides as food colloids and biomaterials. The lectures will be given by experts from both industry and other academia. Participants are invited to contribute by presenting their own work in contributed talks or a poster session (depending on the number of participants). Ample time will be available for the participants to interact with the lecturers in order to have a true exchange of ideas.
The course aims at bridging the gap between the forefront of academic soft-matter research and applications in foods and non-foods.

Study Load
The study load of this course is 1.3 ECTS credits.

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