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 |
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.