Nutrient Density of Milk
Course Coordinator
Prof. Toon van Hooijdonk, Dairy Science & Technology
Prof. Johan van Arendonk, Animal Genetics
Mrs. Eva Oudshoorn, Graduate School VLAG
Programme topics
The course aims to provide detailed scientific background on the significance of the nutrient density of dairy products in the diet, how the nutrient density can be changed at the different stages of the dairy chain and how the concept of nutrient density can be communicated to health professionals and consumers.
The course is meant for university graduates in animal sciences, food technology, nutritional sciences, and consumer sciences. The course is focused on the PhD students and post-docs as well as participants from the industry and research centers.