Courses
Courses at NIZO food research
You know NIZO food research as a leading authority that applies knowledge, based on our long experience and profound knowledge of foods and ingredients, into rigorous and actionable solutions for our customers. We constantly search for ways to improve food.
By organising courses on various topical issues and thus sharing some of our experience with you we hope to serve you even better.
For general information on our courses, please contact us by email: course@nizo.com or by phone: +31 318 659 511.
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Free webinar Optimisation of industrial LAB cultures
n/a , May 21st, 2013
“a NIZO 65th anniversary event”
Molecular knowledge for enhanced functionality of starter and probiotic cultures
Industry use lactic acid bacteria (LAB) for their:
- Spoilage-preventing and flavour-enhancing characteristics.
- Beneficial health effects (probiotica).
But many subtle phenotypic differences exist among strains, and fermentation conditions severely impact industrially relevant phenotypes.
Tools to identify the bacterial biomarkers important for industrially relevant phenotypes, can be employed to:
- Enhance the functionality of currently employed strains or
- Aid the efficient selection of new strains.
In this free webinar we will present state-of-the-art tools, such as gene- and transcriptome trait matching, enabling industry to optimise the efficacy of their cultures.
Topics covered in this 1h seminar will include:
- Identification of bacterial biomarkers for industrially relevant phenotypes
- Pointers to exploit molecular understanding for process optimization and efficient selection of new cultures
Time
The webinar will be held at 15.00 CET / 08.00 CST
For more information, please contact our expert Peter Bron
Free webinar QMRA: Better food safety control in the food chain
n/a , May 23rd, 2013
“a NIZO 65th anniversary event”
Quantitative microbial risk assessment (QMRA) is emerging as an important approach to address complex food safety problems throughout the chain to final products.
QMRA helps to answers questions such as:
- What can go wrong?
- What is the likelihood of an issue occurring?
- What is the magnitude, should something go wrong?
Computational techniques yield predictions on these questions. We use databases on growth and inactivation of microbes in combination with conditions in the chain pertaining to product and process. This helps food manufacturers to assess risks.
In this free webinar we will present state-of-the-art tools and approaches that allow for tailor-made implementation of QMRA in food chains.
Topics covered in this 1 hr webinar are:
- General overview of risk assessment
- Predictive modeling of microbial growth
- What is QMRA?
- What are the benefits of QMRA?
- How does it work in practice?
Time
The webinar will be held at 15.00 CET / 08.00 CST.
For more information, contact expert Martijn Fox.
Free webinar on Boosting Gut Health (and building a health claim)
n/a , Jun 4th, 2013
“a NIZO 65th anniversary event”
Challenges to substantiate health claims and develop gut health promoting foods
The process of efficiently developing health promoting foods is not easy. Moreover, strict EFSA evaluations make it difficult to communicate health benefits.
Challenge models can prove to be an important tool in efficiently developing new foods with proven health benefits.
Challenge models help to:
- Assess the health effect of foods by introducing controlled stressors
- Indicate whether people are in optimal health or tend to divert from it
- Live up to EFSA’s scientific criteria
In this free webinar we will present the ways in which challenge studies can help you develop new products.
Topics covered in this 1 hour webinar are:
- EFSA guidelines in the area of Gut Health and Immune Defense
- Lessons learned from EFSA approval/rejection
- Health is the ability to adapt
- Examples of challenge studies in humans
- The research pipeline towards a health claim
Time
The webinar will be held at 15.00 CET / 08.00 CST.
For more information about this webinar, please contact our expert Alwine Kardinaal
2-day course Cheese technology: meeting today's and future challenges
Ede, the Netherlands , Jun 13th, 2013 & Jun 14th, 2013
“Learn the latest developments in cheese technology and research to get ready for today’s and future challenges”
“a NIZO 65th anniversary event”
During this two-day course, the latest developments in cheese technology, aiming at process and product improvement, and new product development will be discussed and demonstrated.
Participants will gain insight in new strategies and product concepts for low-fat, low salt, and ingredient cheese. Recent developments in the field of starter cultures, cheese cutting and packaging, as well as innovative flexible and efficient production technology will be presented.
In practical demonstrations and lectures, the benefits of unique rapid screening tools and instrumental as well as sensory assessment techniques for product development and safety /quality management will be shown.
International renowned and experienced speakers from NIZO, academia and industry will guide you through the topics from scientific understanding to practical applications, providing ingredients to understand and meet the demands of the global cheese and whey market of today and in the future.
For whom?
The course is intended for anybody involved in cheese technology, including process and product developers, suppliers and scientists.
Why come to this course?
- Get an overview of most recent developments in cheese technology with focus on product and process optimization
- Learn how to apply new approaches and tools to enhance the efficiency of your product development, to improve your production processes and products
- Expand your network of scientists and industry experts in the field of cheese technology
Costs:
€ 1500.- excl. VAT (€ 1815.- incl. VAT)
This course will be led by Eva Düsterhöft, cheese expert and Claudia Oomen, Business Development Manager at NIZO food research.
Free webinar Sensory evaluation of foods - Basics techniques
n/a , Jun 20th, 2013
“a NIZO 65th anniversary event”
Sensory evaluation of foods; critical for product quality
Sensory evaluation of food products is important for 2 reasons: assessing the quality of a food and determining the sensory elements that drive product improvement.
Sensory tools often deliver an objective description of the taste, aroma, texture and visual characteristics of products.
These tools help to answer questions such as:
- What are the sensory characteristics of my product?
- In which way can I improve my product?
- How can I link consumer data to analytical data?
Depending on the question, we use different sensory techniques to analyse what needs to be done. Simple QDA (quantitative descriptive analysis) sessions may be used to measure the sensory characteristics while sophisticated state-of-the-art olfactometer and gustometer technologies may be used to virtually construct improved model foods.
In this free webinar we will present the basic sensory tools. On July 18, we will host a second webinar addressing state-of-the-art methods. Read more about the webinar on Advanced techniques.
Topics covered in this 1 hr webinar are:
- Sensory mapping of food products
- Difference testing
- Statistical tools to interpret the data
Time
The webinar will be held at 09.00 CET / 16.00 JST.
For more information about this webinar, please contact our expert Peter de Kok.
On July 18, we will host a follow up webinar on Sensory evaluation of foods - Advanced techniques.
Free webinar Sensory evaluation of foods - Advanced techniques
n/a , Jul 18th, 2013In this free webinar we will follow up on our webinar on Basic sensory techniques (June 27), and present state-of-the-art sensory methods.
“a NIZO 65th anniversary event”
Sensory evaluation of foods; critical for product quality
Sensory evaluation of food products is important for 2 reasons: assessing the quality of a food and determining the sensory elements that drive product improvement.
Sensory tools often deliver an objective description of the taste, aroma, texture and visual characteristics of products.
These tools help to answer questions such as:
- What are the sensory characteristics of my product?
- In which way can I improve my product?
- How can I link consumer data to analytical data?
Depending on the question, we use different sensory techniques to analyse what needs to be done. Simple QDA (quantitative descriptive analysis) sessions may be used to measure the sensory characteristics while sophisticated state-of-the-art olfactometer and gustometer technologies may be used to virtually construct improved model foods.
Topics covered in this hr webinar are:
- Time intensity and TDS methods
- Instrumental methods to measure and simulate aroma and taste sensations
Time
The webinar will be held at 09.00 CET / 16.00 JST.
For more information, please contact our expert Peter de Kok
Free webinar Optimisation of evaporation and spray drying
n/a , Oct 17th, 2013
“a NIZO 65th anniversary event”
How to optimise energy consumption and keep up your product properties
Evaporators and spray dryers are important unit operations in powder production facilities, not in the least because of their energy consumption and their impact on product properties.
Powder properties like solubility and bulk density are largely determined by these processes. Therefore, it is important to maintain valuable product parameters when optimizing evaporation and spray drying processes.
In this free webinar we will present a number of cases on the optimization of evaporators and spray dryers. Furthermore, we will explain how optimisation can lead to an improvement of your product’s quality and has both sustainability and economic advantages.
Topics covered in this 1 hr webinar are:
- Background theory on sorption isotherms and stickiness
- Reference cases of evaporator optimisation
- Reference cases of spray dryer optimisation
Time:
15.00 CET / 08.00 CST
For more information, please contact our Business development manager Teroeska Boterkooper