Events

Carbohydrate Competence Center Autumn Symposium November 2021

Date: 23 November 2021

Location: Online

CCC Symposium November 23, 2021

We are happy to inform you that we will be hosting the autumn CCC Symposium on the 23rd of November.

Location: UPDATE: ONLINE!
Date: November 23rd, 2021
Time: 09.30h- 16.30h

Program

09.30 – 10.00 Log in, Registration, bring your own coffee/tea
10.00 – 10.20 Opening by prof. dr. Gert-Jan Euverink / prof. dr. Henk Schols
10.20 – 10.50 Keynote – prof. dr. Sahar El Aidy (University of Groningen) – Gut bacterial products of drug metabolism alter intestinal functionality
10.50 – 11.20 Break
11.20 – 11.40 dr. Edita Jurak (University of Groningen) – Modifying alpha-glucans
11.40 – 12.00 Kees van der Loo (Symeres) – Dehydrated N-acetylglucosamine as a precursor for novel library scaffolds
12.00 – 12.20 Jesse Jongstra (University of Groningen) – From sugar beet pulp to polymers
12.20 – 13.30 Lunch
13.30 – 14.10 Keynote – prof. dr. Aletta Kraneveld (Utrecht University) – Targeting the gut-brain axis with nondigestible carbohydrates
14.10 – 14.30 prof. dr. Ilja Arts (Maastricht Centre for Systems Biology) – The infant gut microbiota: early life effects of antibiotics and oligosaccharides
14.30 – 14.50 dr. Elaine Vaughan (Sensus) – Chicory root fiber: the plant-based prebiotic for your health
14.50 – 15.10 Break
15.10 – 15.50 Keynote – dr. Kirsten Steinbusch (Delft Advanced Biorenewables) – FAST, a platform fermentation technology for cost-effective biomanufacturing
15.50 – 16.20 dr. Carlos Cabrera (Greencovery) – Upcycling food ingredients from food companies’ side-streams
16.20 – 16.30 Closing remarks

 

 

 

Course – Advanced Food Analysis

Start date: 24 January 2022

End date: 28 January 2022

Location: Wageningen

8th advanced course on analytical techniques and applications used in food analysis Knowledge about analytical techniques in food analysis is essential in the field of food science and technology. Developments are quite fast and open new ways to look at the composition of foods or changes of specific constituents as well as to the characteristics and performance of food ingredients and final products.

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