Laboratory of Food Chemistry, Wageningen University and Research CenterPhD Trip, 27th October-10th November 2012

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Welcome

The Laboratory of Food Chemistry is one of the 22 chair groups within the Agrotechnology & Food Sciences Group (AFSG), which is part of Wageningen University and Research Center. (Wageningen UR).Every two years the PhD fellows of the Laboratory of Food Chemistry of Wageningen University organize an international study tour. In this way we have visited different countries in Europe as well as Japan, China and the US. The aim of such an endeavor is manifold. The trip enables our students to enlarge their knowledge and acquire experience in presenting their research in an international setting, they are exposed to other concepts of performing academic research within the area of Food Chemistry as well as to concepts behind industrial research, to other food habits and other food products. In addition, they learn to organize such a rather complex trip, they get to know other cultures and students, they learn to build networks. As Chair of the Laboratory of Food Chemistry I am very pleased with the destination of this year’s trip. Singapore and Malaysia are countries, which accommodate many well known food companies, universities and institutes, which play an important role at an international level. The excellent research performed in both university and industrial settings undoubtedly played a prominent role in this development. As a group we look forward to visit the different universities, research institutes and companies in order to learn from our colleagues and being able to present our work. In addition, we hope that this tour will result in long lasting international contacts, the future exchange of knowledge and broadening of knowledge about each other’s culture. This trip could be very useful for further contacts within the international setting. I would like to invite all participants to make the tour a success. I hope the trip will be an unforgettable experience and the visits educative, useful and inspiring. Yours truly,Prof. Harry Gruppen

Prof. Harry Gruppen

Head

Laboratory of Food Chemistry

Wageningen University

The Netherlands

Team

Organizing committee

The PhD trip committee 2012

From left to right: Yannick Weesepoel, Wibke Roland, Connie Remoroza, Stephanie Ladirat and Carlos Cuenca Narvaez

Projects

Research Topics

The Laboratory of Food Chemistry aims to generate and disseminate knowledge on the molecular properties, biochemical modification and interactions of key food components within the food matrix during industrial processing of agricultural raw materials and digestion of foods.

Carbohydrates

Proteins

Health & Perception

Physicochemical characterization of dietary fibres in relation to theirsatiating effects (Melliana Jonathan) Xanthan modifying enzymes (Marijn Kool) Prebiotics and antibiotics for a healthy colon (Stephanie Ladirat) Improving utilization of complex carbohydrates in pigs and poultry by novel technologies (Annemieke Pustjens) Pretreatment of agricultural byproducts (Urmila Ramasamy) Novel food fibres (Uttara Ramasamy) Pectin modifying enzymes(Connie Remoroza)
Controlling and understanding the properties of patatin in gelled emulsions (Roy Delahaije)Cross-linked food proteins as hierarchical biopolymers (Surender Dhayal)Formation and stability of multicomponent foams(Frederich Lech)
Optimal polyphenol bioavailability (Maxime Bohin) Screening for polyphenol oxidase inhibitory (Tomas Kuijpers) Hydroxycinnamoyl derivatives in potato (Carlos-Eduardo Narvaez-Cuenca) Off-taste reduction of soy products using novel techniques and treatments (Wibke Roland)Combined malting and fermentation of leguminoceous seeds for nutritional enrichment of food (Aiyshah Siti) Natural food colourants from algae (Yannick Weesepoel) Breeding for bruising insensitive mushrooms for cost efficient mechanical harvesting (Amrah Weijn)
Participants

Sponsors & Links

Participants

Dr. Henk Schols

Associate professor

Carbohydrate (bio)chemistry:

Carbohydrates and its modifying enzymes; monitoring of changes in oligo- and polysaccharide structure during the ripening, storage, processing and digestion/fermentation of agricultural products, foods, and food ingredients.

Prof. Harry Gruppen

Chair, Laboratory of Food Chemistry

Food Chemistry/Enzymology: Molecular properties, modification, interactions,oligo/polysaccharides, proteins/peptides,phytonutrients, sustainability, biorefinery

Carbohydrates

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Proteins

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Health and Perception

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Carbohydrates

Proteins

Health & Perception

Program

Sponsors & Links

Destinations and Program

Every two years, the PhD students of the Laboratory of Food Chemistry of Wageningen University and Research Centre organise an international study trip. The goal of these trips is to share and gain knowledge and experience in the food technology area.

In 2012, from 27th October to 10th November, about 28 PhD students, one assistant professor and one professor of our chair group will visit Singapore and Malaysia (Kuala Lumpur). The trip will take approximately 14 days, of which we will spend the first week in Malaysia and second week in Singapore. Several companies, institutions and universities will be visited. We intend to make this trip at least as successful as our study trip to Switzerland and Italy 2010 or to China in 2008.

Program in progress.

Sponsors & Links

Archive of events

Photos from the recent excursions organised by the PhD students of Laboratory of Food Chemistry, Wageningen University and Research Center.

2008 China

2010 Switzerland and Italy

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China .JPG
China 2008 .JPG
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PhD trip 2008 China delegates .JPG

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tutorial

Holland - The Teaser
Visit Singapore - A World of Contrasts
Tourism Malaysia "Girl" (JWT)

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Where to contact us ?

Agrotechnology & Food Sciences

Laboratory of Food Chemistry

P.O. Box 8129

6700 EV Wageningen

Building no. 307

Bomenweg 2

6703 HD Wageningen

The Netherlands

Tel.no +31 317 482888

Fax no. +31 317 484893

www.fch.wur.nl/UK

www.wur.nl