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 more information on our courses, please contact Erika Schenkel at +31 318 659 528 or Esther van Voorst at +31 318 659 648
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NIZO course programme 2009
24-25 Sep How to get more out of Spray Drying
29-30 Oct Genomics of fermented products
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How to get more out of Spray Drying
Ede, 24-25 September 2009
Learn the ins&outs of spray drying and catch up on the latest developments to optimize your process and save on costs.
" Meet the drying experts of Universities, Industry and NIZO"
This 2-day course will cover the latest developments in drying technology, process optimization and cost saving strategies.
Speaker from various backgrounds will present studies from the field and demonstrate new developments in spray drying.
For whom?
This course is intented for those involved in drying, including process and product developers, technologists and plant operational staff.
Why come to this course?
- Refresh your understanding of spray drying technology
- Gain new insights into strategies to optimize your spray drying operation
- Get updated on the latest scientific and technological developments for product-process optimization
- Expand your network of scientist and industry experts in the field of drying
click on the title for the full programme and booking details
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Genomics of fermented products
Ede, 29-30 October 2009
The impact of genomics on food production, nutrition, health and safety
This 2-day course will guide you through the basic techniques and approaches in the developing field of genomics.
Speakers will include top scientists and business people from relevant technological fields who will be able to translate recent developments into pratical use.
For whom?
This course is intented for those involved in dairy, food and ingredient industries, including innovation managers, R&D managers and other proffesionals.
Why come to this course?
- Get an overview of the latest developments in the field of microbial genomics
- Learn how genomics approaches are used to understand and improve performance of food microbes in their industrial, food and consumer environments
- Discover how genomics technologies can facilitate the development of improved food products, less costly processing methods and better quality, more nutrious, healthy and safe foods
- Have access to a network of top class scientist from high level companies and academie
click on the title for the full programme and booking details
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