The 5th International Advanced Course in ‘Food & Biorefinery Enzymology’ takes place on 28th September – 1st October 2015
As raw materials for the production of foods are of biological origin, food technologists have always been dealing with enzymes. Enzymes, which are endogenously present in raw materials, have significant effects on processing thereof, as well as on the quality and properties of foods and food ingredients. In some cases these are desired effects, for instance the formation of aroma compounds by the action of lipid converting enzymes, while in other cases these are unwanted, such as enzymatic browning and texture loss in fruit and vegetable products by phenol oxidases and pectinases respectively.
Also, exogenous enzymes are used as processing aids and as tools to produce tailor made food ingredients The number of applications of these exogenous enzymes has developed rapidly; currently a diversity of enzymes is available for use in food processing. Increasingly, enzymes are used as selective tools within biorefinery approaches to effectively process agricultural raw materials into different products, including feedstocks for chemicals and biofuels.
Detailed knowledge of the action of enzymes on a molecular level is essential to identify technologically relevant enzymes, to control- and steer enzymatic processes, and to improve the composition of the rather complex technical enzyme preparations, which are applied in a particular process.
The course is meant for university graduates in food science, bioprocess engineering and those with similar background knowledge. The course aims at PhD students, as well as at participants from the industry and research centers.
This course is organised by Graduate School VLAG, in co-operation with the laboratories of Food Chemistry and Microbiology, of Wageningen University (WU).
To find out more and register click here