Overview of courses

KU LIFE Department of Food Science Advanced Chemometric Methods. Multi-way analysis Aroma Components in Food ESR spectroscopy in Food Research Food Chemistry Food Microbiology Food Packaging Fresh Meat Science Molecular Biology of Lactid Acid Bacteria Molecular Food Microbiology Quantitative Food Spectroscopy Rye Chemistry and Technology Sensory Science Stereology: Sampling and Measurement of 3D Structures Department of Human Nutrition Energy balance in humans Mineral absorption Nutritional recommendations: evidence, communication and reception DTU Advanced Bioinformatics Advanced Experimental Biochemistry Analysis and Chromatography Analytical Microbial Chemistry Applied Enzyme Kinetics and Technology Bioinformatics and Gene Discovery Bioinformatics and Gene Discovery Biological Sequence Analysis Bioreaction engineering Comparative Microbial Genomics: A Bioinformatics Approach DNA Microarray Analysis Enzyme Technology, Lignocellulose, and Non-Starch Polysaccharides Food and Bioresource Enzyme Technology FOOD Summer School: FOOD - a matter of life and death GXP - Good Industrial Practices Immunological Bioinformatics Lipid Biochemistry and Technology, Applications and Analysis Metabolic Engineering and Systems Biology Molekylær Evolution Perl og Unix for bioinformatikere Physical and biochemical methods for analysis of fish as food Process Analytical Technology Protein structure and computational biology VLAG - Dutch research school http://www.vlaggraduateschool.nl Bioreactor Design and Operation (4th edition) Food enzymology (3rd edition) Food fermentation (3rd edition) Management of Microbiological Hazards in Foods (11th edition) Masterclass Nutrition Communication: Challenges and Opportunities (2nd edition) Regulation of Food Intake and its Implications for Nutrition and Obesity (6th edition) Summer Course Glycosciences (10th edition) Systems biology course: Statistics of ~omics data analysis (4th edition) Proteomics (2nd edition) OSPT - Dutch Graduate School on Process Technology http://ospt.tnw.utwente.nl/ospt4/ Molecular Affinity Separations Computational Fluid Dynamics for Chemical Engineers Sustainable Process, Product and Systems Design Polymer Process Technology Fluidization Technology Advanced Process Integration & Plant-wide Control A Unified Approach to Mass Transfer ABS - The Finnish Graduate School on Applied Bioscience: Bioengineering, Food & Nutrition, Environment http://www.mm.helsinki.fi/abs/ Food and nutritional toxicology lecture series 5: Food Safety: The farm to fork concept Biochemical markers in nutrition research - a critical approach ABS Annual Seminar Grant writing: how to write a competitive application to a funding agency Beyond the four "basic" tastes: new directions in flavor research FINBIONET - Finnish Graduate School Network in Life Sciences. - A national network of graduate schools in biosciences and health sciences. http://www.biocenter.helsinki.fi/finbionet/ Obesity and the Gut-Brain-Fat -axis SLU Swedish University of Agricultural Sciences http://www.slu.se Applied multivariate data analysis within food science Food ethics and legislation Intake of lipids and fatty acids with an evolutionary pers Phenolic antioxidants in plant foods Plant food science Post graduate course in analysis of lipids Part I (Theory) Practical HPLC for food scientists and biologists. Part 1: HPLC basics for practical users Practical HPLC for food scientists and biologists. Part 2: Sample preparation and purification The practice of LC/MS SIK– the Swedish Institute for Food and Biotechnology. http://www.sik.se Späckats fermenteringsskola - fördjupning Späckats emulsionsskola – fördjupning Management: MAPP - Centre for Research on Customer Relations in the Food Sector PhD course on Corporate Finance Intervention studies Clinical Evaluation of Drug Products Experimental design in clinical studies. Clinical intervention and evidenced-based medicine. Date Three weeks of January Fall semester and spring semester (Flex Course) Spring semester 10 full days One semester (Individual decided) One semester One semester (Individually decided) Fall semester One semester, ad hoc Spring Semester. 2 full weeks One or two week period of ultimo January primo February One semester (Individually decided) One semester (Individually decided) Intensive course during Week 17. Report due end of Week 20. Intensive course over 1 week 1 week course 11-15 June 2007 1 week course with considerable home-work prior to the course One Semester, Fall and Spring 3 weeks of January One Semester Spring 7 days in Spring 2007, 2009… One week in June. 2007, 2009… 3 weeks of January 3 weeks of January 2 weeks in April every year 1 week of June; odd years One Semester Fall 3 weeks of January One week in May or June. 2008, 2010... 2 days in September every year Schedule: 1 week. Next time August 24 and 25 and September 18, 19, 20 and October 6, 2006. 3 weeks of June 3 weeks of January 8 days in May 2007, 2009... 1 week in May/June 2008, 2010… One Semester, Fall and Spring One Semester Spring 20-24 November 2006 May/June 2007, 2009... One Semester, Spring 23 - 27 June 2008 10 - 13 February 2008 14 - 17 April 2008, 15 - 19 September 2008 3 - 5 October 2008 24 - 28 March 2008, 9 - 12 June 2008 8 - 11 December 2008 20 - 23 October 2008 March 10 - 14 2008 March 31 - April 4 2008 April 21 - 25 2008 6 - 9 May 2008 19 - 23 May 2008 June 16 - June 20 2008 June 2008 June 2008 Spring 2008 Spring 2008 August. 2008 October 2008 12 - 14 June 2008 marts 5. 2008 2-Apr-08 Monday 28 April to Friday 2 May 2008 (5 days) 9 to 13 June 2008. ? Last update: 24.01.08 Courses at Faculty of Life Science, Copenhagen University. Courses from Department of Food Science and Department of Human Nutrition are listed in alphabetic order. It included the intensive courses. Website: http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkat-db.pl Department of food science Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Advanced Chemometric Methods. Multi-way analysis Faculty of Life Science Department of food science Three weeks of January Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 8 ECTS Rasmus Bro rb@life.ku.dk After completed course the students will be able to apply advanced chemometric methods on real world problems. The course will focus on multi-way techniques such as multilinear-PLS, PARAFAC, and TUCKER as well as a short review of classical chemometric methods (PCR, PCR, PLS). The methods treated will explicitly or implicitly cover the following application areas: classification, calibration, prediction, process optimization, spectral resolution, restrictions and interpretability of solutions. http://kursus.kvl.dk/advchem/ Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Aroma Components in Food Faculty of Life Science Department of food science Fall semester and spring semester (Flex Course) ? Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 6 or 12 ECTS points Leif Poll The aim of the course is to give the student an understanding and background of aroma components in foods. The course will include different aroma analyses, GC-sniffing and identification of aroma components. Correlation between aroma and sensory analysis, as well as aroma precursors can be included. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=63&identifier=2005-08-01*13:32:46 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information ESR spectroscopy in Food Research Faculty of Life Science Department of food science Spring semester 10 full days in two blocks of intensive on campus course.The course is held only on request if convenient. Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 6 ECTS Lektor Mogens L. Andersen mola@life.ku.dk Course description The basic theory behind electron spin resonance spectroscopy and the practical aspects and theory of ESR-instruments will be presented with empasis on subjects that are relevant for food studies. Special emphasis will be put on the use of spin trap, spin label and spin probe techniques, and the concomitant extraction of chemical and physical information from ESR spectra of nitroxyl radicals. The use of ESR in connection with studies of oxidation of foods initiated by metal-containing enzymes will also be covered. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=140&identifier=2005-09-27*13:58:08 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Food Chemistry Faculty of Life Science Department of food science One semester (Individual decided) Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 12 ECTS-points Karsten Olsen ko@life.ku.dk The course provide a background for quantitative changes in food during processing, storage and distribution of foods. The course includes chemical kinetics and photochemistry in relation of food systems, based on thermodynamic and kinetic information obtained from model systems. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=21&identifier=2005-09-16*10:11:55 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Food Microbiology Faculty of Life Science Department of food science One semester Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 9 ECTS Mogens Jakobsen mj@life.ku.dk The course is aimed at giving the students a deep understanding of the microbiology of indigenous fermented foods. Emphasis will be given to microbial interactions and their significance for product quality and safety as well as possible human physiological effects and technological properties of the dominating microorganisms in spontaneously fermentedindigenous foods from Africa and Asia. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=64&identifier=1999-11-21*11:41:43 Link to website Course titel University Place Date and duration Registration Price ECTS. Food Packaging Faculty of Life Science At Life and DTU One semester course, Based on individual agreement Free of charge for Ph.D. students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 6 ECTS or 12 ECTS Contact information Course description Link to website Grete Bertelsen grb@life.ku.dk The course aims at giving the students a through background in Food Packaging. This includes a theoretical understanding of the production of food packaging materials (plastic polymers, biobased packaging materials, metals, glass etc.), food packaging methods and interaction between food products and the packaging material. Furthermore, the course includes mathematical modelling of food packaging parameters (gas and light transmission etc.) and chemical and microbiological parameters related to packaging and storage conditions. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=145&identifier=2000-09-15*19:31:57 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Fresh Meat Science Faculty of Life Science Department of food science Fall semester Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 12 ECTS (oral presentation) 18 ECTS (Written and oral presentation) Moira Lawson mol@life.ku.dk The objective of the course is to give the student a more thorough understanding of some major aspects of structural and functional properties of muscle related to meat quality. Emphasis will be put on advanced fresh meat technology including raw meat quality parameters associated to quality of processed meat. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=61&identifier=2005-09-28*08:22:45 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Molecular Biology of Lactid Acid Bacteria Faculty of Life Science Department of food science One semester, ad hoc Free of charge for Ph.D. students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 12 ECTS Jytte Josephsen & Finn Kvist Vogensen The course is an advanced theoretical course, which will give the students thoroughlyunderstanding of genetics, biochemistry and physiology of latic acid bacteria. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=90&identifier=2005-09-27*14:27:24 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Molecular Food Microbiology Faculty of Life Science Department of food science Spring Semester 2 full weeks with lectures and practicals with preparation ahead 6 ECTS Finn K. Vogensen fkv@life.ku.dk Course description The course is intended for Ph.D. students having microbiological aspects of Food Science in their Ph.D study. The student will obtain theoretical and practical experience in molecular biology methods used in Food Microbiology for species and strain identification, quantification of food microorganisms, cultureindependent evaluation of microbiological composition, and gene expression http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=1524&identifier=2005-10-20*11:33:30 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Quantitative Food Spectroscopy Faculty of Life Science Department of food science One or two week period of ultimo January primo February Free of charge for Ph.D.students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 3 ECTS (6 ECTS with practical work) Nanna Viereck / Søren Balling Engelsen nav@life.ku.dk,se@life.ku.dk After completed course the students will be able to understand various spectroscopic methods (electron, vibrational and nuclear magnetic resonance (NMR) spectroscopy). Furthermore, exploratory data analysis using chemometric methods will be an integrated part of the course. Overall, the course will focus on how to obtain knowledge about advantages and disadvantages of spectroscopic measurements on food, about operating spectroscopic equipment and about handling data quantitatively. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=1402&identifier=2005-10-20*11:35:57 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Rye Chemistry and Technology Faculty of Life Science Department of food science One semester (Individually planned.) Free of charge for Ph.D. students under the Open Market for Postgraduate Courses inDenmark and from NOVA-partners. 12 ECTS-points Åse Hansen aah@life.ku.dk The objective of the course is to give the students a thorough background in rye chemistry and technology. This includes understanding of the microstruture of the rye grain, the chemical composition of kernel structure and the components as proteins, carbohydrates including the nonstarch polysaccharides, and enzymes. The technology part of the course comprehence of rye flour milling, criteria of rye flour quality, rye dough rheology sour dough fermentation and rye bread baking. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=62&identifier=2000-02-18*11:11:25 Link to website Course titel University Place Date and duration Registration Sensory Science Faculty of Life Science Department of food science Semester course Individually decided Price ECTS. Contact information Course description Link to website Free of charge for Ph.D. students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 9 ECTS (12 ECTS for extra exercise) Wender Bredie wb@life.ku.dk The course covers general principles of sensory product testing; sensory methods in food evaluation (threshold, discrimination, descriptive and quality tests, scaling, time-intensity, biases, sensory interactions in product evaluation); Consumer methods (quantitative methods, questionnaire design, acceptance, preference, fallacies of contemporary consumer science approaches); psychophysics; anatomical, biochemical, physiological and neurobiological functions of the human senses (taste, odour, touch, pain/irritation, sight, hearing); neurophysiology of the digestive system; fundamental principles of sensation, perception, affection and cognition; data analytical methods in sensory science. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=65&identifier=2006-03-06*11:48:19 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Stereology: Sampling and Measurement of 3D Structures Faculty of Life science Tune Landboskole (3 days) and faculty of life science (1/2 day) Intensive course during Week 17. Report due end of Week 20. ? 1400 kr for PhD students and for KVL staff with documented need for participation owing to supervisory duties regarding PhD students. 4000 kr for others 3 ECTS Dvoralai Wulfsohn dw@life.ku.dk This course presents theory and practical techniques of stereology for obtaining reliable quantitative data from samples of 3D heterogeneous structures. The focus is on applications in food, plant and soil sciences, precision agriculture and horticulture. Examples include the description of food microstructure, plant cellular structure, internal and external product quality, mapping the distribution of growth, disease or injury in plant canopies. Challenges and opportunities for making non-destructive measurements at microscopic and macroscopic scales will be highlighted. http://www.kursus.kvl.dk/stereo/ Department of Human Nutrition: Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Energy balance in humans Faculty of Life Science Department of Human Nutrition Intensive course over 1 week Phd-students: 0 Dkr. (Free course). 3 ECTS Arne Astrup ast@life.ku.dk 5 day Ph.D.-course introducing the theoretical background for methods to assess appetite, food intake, energy expenditure and energy balance, and factors influencing energy balance, energy intake and expenditure, and nutrient gene interactions associated with changes in body weight and composition. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=1641&identifier=2006-05-15*08:21:22 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Mineral absorption Faculty of Life Science Department of Human Nutrition 1 week course 11-15 June 2007 1-Apr-07 Free of charge for PhD students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 3 ECTS Susanne Bügel (shb@life.ku.dk), Klaus Bukhave (klb@life.ku.dk), Stine Brandt Bering (sbs@life.ku.dk) The aim of the course is to give the students knowledge about available methodologies, their strengths and limitations, and pitfalls within the area of mineral absorption. Students will be introduced to state-of-the-art techniques within the area of mineral absorption from cell level to humans. http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=1658&identifier=2006-10-03*10:36:47 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Nutritional recommendations: evidence, communication and reception Faculty of Life Science Department of Human Nutrition 1 week course with considerable home-work prior to the course Free of charge for PhD students under the Open Market for Postgraduate Courses in Denmark and from NOVA-partners. 5 ECTS (+ 2-3 ECTS for a large review) Lotte Holm loho@life.ku.dk 5 day Ph.D course about how nutrition recommendations are produced on the basis of scientific evidence, how they are communicated, and how they are received by the public. The course includes continuous work with material about a case of current interest and reflections about phd-students’ own projects http://www.phdadm.kvl.dk/cgi-bin/phdkursuskat/offentlig/phdkatdb.pl?mode=viskursus&recnum=1628&identifier=2005-12-12*08:29:19 Link to website Last update: 24.01.08 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Courses from Biocentrum and CBS (Center for Biological Sequence Analysis) at the Technical University of Denmark (DTU). The Courses are listed in alphabetic order. It included the intensive courses. Website: http://www.kurser.dtu.dk Advanced Bioinformatics DTU DTU One Semester, Fall and Spring 10 ECTS Henrik Bjørn Nielsen, build. 208, room 018, (+45) 4525 2489, hbjorn@cbs.dtu.dk Prediction of the structure, function, modification and localisation of proteins. Prediction of post-translational modifications, including proteolytic cleavage, glycosylation and phosphorylation. Localisation signals. Fold classes, secondary structure prediction, fold recognition, protein structure alignment, homology modeling. Nucleotide and amino acid sequences: multiple alignment, database searching, gene finding, phylogeny reconstruction. Structural properties of DNA. http://www.cbs.dtu.dk/dtucourse/advanced27014.php Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Advanced Experimental Biochemistry DTU DTU 3 weeks of January 5 ECTS Birte Svensson, build. 224, room 108, (+45) 4525 2740, bis@biocentrum.dtu.dk Human blood cells and plasma proteins. Biochemical techniques: Extraction methods, preparative column chromatography, incl. FPLC and affinitychromatography. Analytical methods for characterisation of biomacromolecules, incl. gel electrophoresis, immunelectrophoresis, isoelectric focusing, ELISAtechniques, immunoblotting, HPLC, FPLC and GC. Purification of blood cells from man. Application of radioisotopes in metabolic studies. Production of antibodies, isolation of immune cells, specific and non-specific immune reactions, flow cytometry, Image processing and classification of complex biochemical data using multivariate data analysis. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27302-4 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Analysis and Chromatography DTU DTU One Semester Spring 7.5 ECTS Elo Harald Hansen, build. 207, room 222, (+45) 4525 2346, ehh@kemi.dtu.dk Course description Link to website On the basis of knowledge to modern instrumental chemical analytical methods and chromatographic separation techniques to make the students able critically to select and evaluate the possibilities and limitations for the practical applicability of an analytical procedure. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=26315-4 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Analytical Microbial Chemistry DTU DTU 7 days in Spring 2007, 2009, 2011. Sign up no later than April 15th at: Anne Schultz Vognsen E-mail: asv@biocentrum.dtu.dk ? 5 ECTS Thomas Ostenfeld Larsen, build. 221, room 126, (+45) 4525 2632, tol@biocentrum.dtu.dk The aim of the course is to give the students a fundamental understanding of the different types of natural products that microorganisms can produce as a result of secondary metabolism with focus on the various analytical methodologies involved in the characterization of such compounds. The emphasis will be on important bioactive compounds such as mycotoxins and pharmaceuticals. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27815-3 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Applied Enzyme Kinetics and Technology DTU DTU one week every second year; odd years during the 3-week period in June 2007 and 2009. ? ? 5 ECTS Anne Boye Strunge Meyer, build. 227, room 256, (+45) 4525 2909, am@kt.dtu.dk To provide the participants a comprehensive, quantitative understanding of enzyme reactions in applied enzyme technology and to make the participants confident with the kinetics of enzyme action, different enzyme action mechanisms, enzyme stability matters, and inhibition analyses in experimental and authentic industrial processes. To equip the participants with the latest knowledge on important enzyme based industrial processes with particular focus on newer, food and agroindustrial processes. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27811-5 Link to website Course titel University Place Date and duration Registration Price ECTS. Bioinformatics and Gene Discovery DTU DTU 3 weeks of January 5 ECTS Contact information Course description Nikolaj Blom, build. 208, room 017, (+45) 4525 2484, nikob@cbs.dtu.dk The discovery of novel genes and their importance in basic biological systems as well as in diseases is an important factor within microbiology, biotechnology and medical research. The aim of the course is to provide the students with a general knowledge of the different methods used to characterize the expression and activity of various genes in addition to a specific knowledge about the methods used to predict the structure and function of hitherto unknown genes. Through hands-on exercises, the students will be able to perform advanced bioinformatics analysis of novel gene sequences http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27616-3 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Biological Sequence Analysis DTU DTU 2 weeks in April every year ? ? 12 ECTS Anders Gorm Pedersen, build. 208, room 017, (+45) 4525 2484, To provide the student with an overview and understanding of bioinformatics tools used in biomedical reseach, and to enable the student to solve complex bioinformatic tasks. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27803-5 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Bioreaction engineering DTU DTU 1 week of June; odd years At the professor's office 5 ECTS John Villadsen, build. 223, room 108, (+45) 4525 2668, jv@kt.dtu.dk The reactors used in the bio-industries are designed according to the same general concepts as reactors elsewhere in the Chemical Industry. There are , however, many quite specific characteristics of bio-reactions, e.g. the complex stoichiometric networks of metabolism. Using a quantitatively based approach fermentation processes are analysed with respect to control and optimization of the operation. Biochemistry, microbiology and chemical engineering are all used to obtain a deeper insight into the complex world of bio-reactions. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27801-6 Link to website Course titel University Place Date and duration Registration Price ECTS. Comparative Microbial Genomics: A Bioinformatics Approach DTU DTU One Semester Fall 5 ECTS Contact information Course description Link to website David Ussery, build. 301, room 252, (+45) 4525 2488, dave@cbs.dtu.dk Introduction to sequenced microbial genomes; DNA Atlases to visualise whole genome information; Computational Methods of Genome Comparison; DNA repeats and variable regions within genomes; Chromatin structure and genome organisation; Proteobacteria and virulence regulatory networks; Comparative genomics of enteric bacteria; Firmicutes and pathogenesis - "Germ warfare"; Comparative genomics of the Bacillus/Clostridium group; Archaeal genomes and extremophiles; Eukaryotic microbial genomes: yeast genomes, Eukaryotic microbial genomes: protozoan genomes. http://www.cbs.dtu.dk/dtucourse/genomics27444.php Course titel University Place Date and duration Registration Price ECTS. Contact information Course description DNA Microarray Analysis DTU DTU 3 weeks of January 5 ECTS Henrik Bjørn Nielsen, build. 208, room 018, (+45) 4525 2489, hbjorn@cbs.dtu.dk The DNA microarray technology plays a significant role in molecular biology, systems biology and pharmaceutical research. The aim of this course is to give students a general knowledge of methods for microarray analysis as well as the ability to apply computerized analyses on gene expression data. Furthermore, it is a goal that the students learn to formulate interesting problems/questions that can be addressed by gene expressions analysis http://www.cbs.dtu.dk/chipcourse/ Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Enzyme Technology, Lignocellulose, and Non-Starch Polysaccharides DTU DTU May or June every other year, equal numbers, i.e. 2006, 2008 etc. - One week At the professor's office ? 5 ECTS Lisbeth Olsson, build. 223, room 126, (+45) 4525 2677, lo@biocentrum.dtu.dk Structural models for plant cell walls and molecular structures in plant cell walls, including plant cell wall based materials. Enzyme mechanisms, cooperation, synergism, non-productive adsorption during enzymatic hydrolysis of non-starch plant polysaccharides and lignocellulose. Xylanases, cellulases, pectinases, and other plant cell wall polysaccharide modifying activities: Assays and substrates. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27818-2 Link to website Course titel University Place Date and duration Registration Price Food and Bioresource Enzyme Technology DTU DTU 2 days in September every year At the professor's office ? ECTS. Contact information Course description 2 ECTS Anne Boye Strunge Meyer, build. 227, room 256, (+45) 4525 2909, am@kt.dtu.dk To provide the participants with updated knowledge about novel opportunities within applications and examination of enzymatic hydrolysis of lignocellulosic, hemicellulosic, and pectinaceous substrates in food, feed and agroindustrial processes, and in the upgrading of bioresources. To equip the participants with knowledge about reaction mechanisms, effects, and kinetics of enzyme catalyzed processing steps in the manufacture of biochemical products and food ingredients, including production of potentially bioactive and/or health promoting compounds from natural renewable resources. To introduce the participants to novel tools, techniques, and analytical methods in food and bioresource enzyme tecnology. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27817-1 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description FOOD Summer School: FOOD - a matter of life and death Schedule: 1 week. Next time August 24 and 25 and September 18, 19, 20 and October 6, 2006. Centre for Advanced Food Studies, Kirstine Dal, khd@kvl.dk 3 ECTS Susanne Jacobsen, build. 224, room 208, (+45) 4525 2741, sja@biocentrum.dtu.dk The aim of the course is to assist the development of future leaders in food. During the course emphasis is placed on understanding the qualities and skills of tools for project management, leadership, team building, communication (written and oral), establishing FOOD network and the role of Food and Science in society. This is achieved through a varied and highly interactive program which include role-playing, presentations, discussions in groups, workshops, conference and talks by leading Danish and international food experts http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27814-3 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description GXP - Good Industrial Practices DTU DTU 3 weeks June 5 ECTS Thomas Ostenfeld Larsen, build. 221, room 126, (+45) 4525 2632, tol@biocentrum.dtu.dk Prepare students to handle a work-situation in a company, which operate in accordance with GXP and/or ISO principles. To understand quality assurance as a complex, interdisciplinary engineering problem, involving logistics, techniques, education, documentation, management and authorities (including auditing). To understand that quality assurance also involves creative research. To learn teamwork in a matrix organization and in collaborative groups. Link to website http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27110-4 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Immunological Bioinformatics DTU DTU 3 weeks of June 5 ECTS Claus Lundegaard, build. 208, room 15, (+45) 4525 2425, lunde@cbs.dtu.dk Introduction to bioinformatics and immunology, the immune system, cellular immunity, antibody mediated immunity, virus infection, vaccine design, modeling the immune system in the genome era, information theory of the immune system, databases and web resources in immunological bioinformatics, systems biology, experimental and theoretical description of peptide-MHC binding, prediction of Tcell epitopes using neural networks, selection of epitopes using bioinformatics, prediction of proteasome processing, and TAP binding, DNA vaccines and maturation of the immune response, plasmid design, discovery of disease related genes using analysis of DNA array data, modeling of structural epitopes, intellectual property rights in bioinformatics, vaccination against allergy, practical exercises in alignment, database search and prediction. http://www.cbs.dtu.dk/courses/27685.imm/index.php Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Lipid Biochemistry and Technology, Applications and Analysis DTU DTU 8 days in May 2007, 2009... Huiling Mu,mail to: hm@biocentrum.dtu.dk. or Xuebing Xu, mail to: xx@biocentrum.dtu.dk Non for PhD student 5 ECTS Xuebing Xu, build. 227, room 166, (+45) 4525 2773, xx@biocentrum.dtu.dk The objective of the course is to introduce the participants to lipid biochemistry and biotechnology, lipid application, and different lipid analytical methods. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27812-3 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Metabolic Engineering and Systems Biology DTU DTU 1 week in May/June 2008, 2010 ? ? 5 ECTS Jens Nielsen, build. 223, room 208, (+45) 4525 2696, jn@biocentrum.dtu.dk Course description The aim of the course is to give the students a fundamental understanding of the interplay between the many different intracellular reactions, and especially how the fluxes through the different pathways are regulated; with special focus on pathways leading to industrially relevant products like primary metabolites, antibiotics, industrial enzymes, and pharmaceutical proteins. A central aspect of the course is to identify the optimal strategy for introducing directed genetic changes in the microorganisms with the aim of obtaining better production strains. Analysis of the interaction between different cellular reactions is a central element in the course, and tools from functional genomics will therefore be describes. This will involve tools like DNA arrays, proteomics and bioinformatics. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27802-5 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Molekylær Evolution DTU DTU One Semester, Fall and Spring 5 ECTS Anders Gorm Pedersen, build. 208, room 017, (+45) 4525 2484, anders.g.pedersen@biocentrum.dtu.dk To provide the student with broad knowledge in the field of molecular evolution (i.e., the evolution of DNA, RNA, and proteins), and with in-depth knowledge of model-based methods for phylogenetic tree reconstruction and hypothesis testing in an evolutionary context. Although the study of molecular evolution does require a certain level of mathematical understanding, this course has been designed to attract a diverse range of students. http://www.cbs.dtu.dk/courses/27615.mol/ Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Perl og Unix for bioinformatikere DTU DTU 13 weeks Spring 5 ECTS Peter Wad Sackett, build. 208, room 020, (+45) 4525 2427, pws@cbs.dtu.dk Elementary Unix with most common commando line file handling and input/output redirection. In the Perl programming language program writing and good programming practics is exercised. Loop structures, tables, and regular expressions are covered. The most common bioinformatic database formats, and their parsing, are covered. http://www.cbs.dtu.dk/courses/27013/ Link to website Course titel University Physical and biochemical methods for analysis of fish as food DTU Place Date and duration Registration Price ECTS. Contact information Course description Link to website Danish Inst. for Fisheries Research 20-24 November 2006 At the professor's office ? 3 ECTS Michael Krogsgaard Nielsen, build. 227, room 060, (+45) 4525 2592, mkn@biocentrum.dtu.dk The aim of the course is to provide insight into the state of the art laboratory techniques, that are recommended for analysis of post mortem changes in fish muscle, such as rigor mortis, water holding capacity, formation of free fatty acids and protein degradation including the influence hereof on industrial procedures and product quality of seafood. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27810-4 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Process Analytical Technology DTU DTU Outside normal education plan, in May/June 2007 and every second year Lisbeth Olsson, lo@biocentrum.dtu.dk. ? 5 ECTS Lisbeth Olsson, lo@biocentrum.dtu.dk. An introduction to Process Analytical Technology with emphasis on biotechnology applications, taught from both an academic/theoretical and industrial/applied perspective. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27819-1 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Protein structure and computational biology DTU DTU One Semester, Spring 5 ECTS Anne Mølgaard, build. 208, room 16, (+45) 4525 2472, anne@cbs.dtu.dk The three-dimensional structure and flexibility of proteins determine their function in biological processes. Knowledge about protein structure is used in structurebased drug design and optimization of biocatalysts. The goal of the recent years “structural genomics” projects is to map the fold space, to make it possible to generate a useful homology model of any protein of interest in the future. In this course, the students will analyze the proteins from avian influenza, where they will investigate the molecular mechanisms underlying the different phases of the virus cycle. This will give the students a deeper understanding of protein structure analysis and knowledge about the newest techniques in homology modeling, protein engineering and directed evolution. http://www.kurser.dtu.dk/presentation.aspx?menulanguage=engb&coursecode=27617-1 Link to website Last update: 24.01.08 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description VLAG graduate school situated at Wageningen University Research Centre in Holland. Disciplines covered by the graduate school are: Nutrition, Food Sciences, Agro-Biotechnology and Health Sciences. The courses are listed after date. Website: http://www.vlaggraduateschool.nl Food enzymology (3rd edition) Wageningen Food Chemistry 10 - 13 February 2008 Online registration form 1200 Euro Contact Person: Chantal Doeswijk (Chantal.Doeswijk@wur.nl) Enzymes, which are endogenously present in raw materials, have significant effects on processing thereof, as well as on the quality and properties of the final products. In some cases these are desired effects, for instance the formation of aroma compounds by the action of lipid converting enzymes, while in other cases these are unwanted, such as enzymatic browning and texture loss in fruit and vegetable products by phenoloxidases and pectinases respectively. http://www.vlaggraduateschool.nl/courses/food-enzym.htm Link to website Regulation of Food Intake and its Implications for Nutrition and Obesity (6th edition) Wageningen and Maastricht University Maastricht, Human Biology, UM and Human Nutrition, WU Place 24 - 28 March 2008, Date and duration Registration form online before february 25. Registration € 1050 (including lunches/tea/coffee and one course dinner) Price 1.14 ECTS. Contact information Ingeborg van Leeuwen-Bol (Ingeborg.vanleeuwen-bol@wur.nl) Course description In the Western societies, we see an increasing prevalence of obesity, in Course titel combination with an increasing supply of attractive reduced fat/sugar products for the consumer. There is also an increasing public health effort to counteract this trend. The background for this apparent contradiction lies in the biology and psychology of the control of food intake and body weight, and its interaction with a growing obesogenic environment. Link to website http://www.vlaggraduateschool.nl/courses/regulation-food.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Food fermentation 3rd ed Wageningen 14 - 17 April 2008 Online form march 14 400 euro 1.4 e-mail: Rob.Nout@wur.nl Course description Link to website The aim of this course is to develop and actualize the knowledge about food fermentation with a focus on the newest scientific insights regarding functionality, control and omics. http://www.vlaggraduateschool.nl/courses/foodferm.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description 3rd Pectins and pectinases symposium Wageningen 21 - 23 April 2008 Online 15 march 350 Euro chantal.doeswijk@wur.nl In this third international conference, organised by Wageningen University and Research Centre and the Graduate School VLAG, leading scientists will present lectures. There will be six sessions with invited speakers. Oral presentations will also be given by participants. The Organizing Committee will select oral presentations based on submitted abstracts. http://www.vlaggraduateschool.nl/pectin/ Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Bioreactor Design and Operation (4th edition) Wageningen Wageningen 23 - 27 June 2008, Wageningen 1,2 ECTS Yvonne Smolders (Yvonne.Smolders@wur.nl) Understanding and ability for gross design of, mainly bubble column, stirred tank and wave bioreactors: process engineering such as mass transfer, mixing, foam, and shear, cost and profit calculations. Integrated bioreactor design with engineering, physiology, environmental and cost data. Understanding of basic physiology: formation of primary and secondary metabolites, governing factors for optimization of production, metabolic engineering and yield and kinetics, cell factory principles. http://www.vlaggraduateschool.nl/courses/reactor-design.htm Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Summer Course Glycosciences (10th edition) Wageningen Wageningen 9 - 12 June 2008 400 Euro Contact Person: Chantal Doeswijk (Chantal.Doeswijk@wur.nl) The course may be valuable for those working in research and industry that are willing to refresh their knowledge within the broad field of carbohydrates and for graduate students working on a PhD related to carbohydrate chemistry, biochemistry, biology, chemical technology or food science. Link to website http://www.vlaggraduateschool.nl/glycosciences/index.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Management of Microbiological Hazards in Foods (11th edition) Wageningen Wageningen 15 - 19 September 2008 Online registration form 450 Euro Yvonne Smolders (Yvonne.Smolders@wur.nl) The aim of this course is to further improve the knowledge of course participants regarding the management of micro-organisms that may compromise the safety of foods. With this knowledge they will be better prepared for functions in food quality assurance, risk management and public health, etc. http://www.vlaggraduateschool.nl/courses/micro-hazards.htm Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Chantal Doeswijk (Chantal.Doeswijk@wur.nl) Course description Link to website Masterclass Nutrition Communication: Challenges and Opportunities (2nd edition) Wageningen Wageningen 3 - 5 October 2008 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Proteomics (2nd edition) Wageningen 20 - 23 October 2008 Fré Pepping (Fre.Pepping@wur.nl) Systems biology course: Statistics of ~omics data analysis (4th edition) Course titel Wageningen University Place 8 - 11 December 2008 Date and duration Registration Price ECTS. Chris Maliepaard (Chris.Maliepaard@wur.nl), Fré Pepping Fre.Pepping@wur.nl Contact information Course description Link to website ng Fre.Pepping@wur.nl Last update: 24.01.08 Course title University Place Date and duration Registration Price ECTS. Contact information Course description OSPT (Process Engineering). A Dutch Graduate School on Process Technology. OSPT coordinates a number of courses in the area of process engineering. Courses from NIOK (Netherlands Institute for Catalysis Research www.niok.nl) are also listed here. The courses are listed after date. Website: http://ospt.tnw.utwente.nl/ospt4/ Molecular Affinity Separations Eindhoven University of Technology Eindhoven University of Technology, Helix Building, room STO 1.91 March 10 - 14 2008 300 Euro for PhD- Student E--mail: c.j.w.v.os-rovers@tue.nl Creating awareness was the main incentive to develop this course. We aim to present an overview of recent developments and industrial applications of molecular affinity separation technologies. For each topic the operating principles, basic modelling approach, industrial applications and potential applications will be discussed. Several exercises and case studies are included in the program to become familiar with the basic design procedures. http://ospt.tnw.utwente.nl/ospt4/courses/MAS2007.pdf Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Computational Fluid Dynamics for Chemical Engineers Delft University of Technology March 31 - April 4 2008 http://ospt.tnw.utwente.nl/ospt4/courses/computationalFluidDynamics.pdf Course title University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Sustainable Process, Product and Systems Design University of Gronningen April 21 - 25 2008 300 euro http://ospt.tnw.utwente.nl/ospt4/courses/sustainableprocess.pdf Course title Polymer Process Technology University Place 6 - 9 May 2008 Date and duration Registration Price ECTS. Contact information Prof. P.J. Jansens Course description Link to website It is primarily intended for chemical engineers that are interested in polymers but it can also be useful for polymer scientists that are interested in the processing aspects of polymers. The course is divided into two parts; in the first part attention is paid to the fundamental aspects that are important for polymer processing while the second part focuses on some general processes. http://ospt.tnw.utwente.nl/ospt4/courses/polymerprocesstechnology.pdf Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Fluidization Technology Delft University of Technology 19 - 23 May 2008 300 Euro Ruud van Ommen (TUD): j.r.vanommen@tudelft.nl This course aims at giving the participants an overview of the phenomena taking place in fluidized beds, to show current applications, and to treat relevant topics in design and operation. The focus is an gas-solid fluidized beds. An overview will be given of state-of-heart techniques for measuring and modelling fluidized bed hydrodynamics. The course is taught by experts in the field, coming from the Netherlands, Canada, and Sweden. http://ospt.tnw.utwente.nl/ospt4/courses/fluidizationTechCourse.pdf Link to website Course title University Place Date and duration Registration Price ECTS. Contact information Course description Advanced Process Integration & Plant-wide Control Delft June 16 - June 20 2008 300 euro E-mail alexd@science.uva.nl. Course teaches new advanced techniques in process synthesis, as well as the integration between Conceptual Design and Plantwide control. Special attention is paid to emphasize the use of computer simulation at all conceptual, analysis and validation stages. Link to website http://ospt.tnw.utwente.nl/ospt4/courses/advancedProcessIntegration_new.pdf Course title A Unified Approach to Mass Transfer Wageningen University University Place June 2008 Date and duration Registration Price ECTS. Contact information Course description Link to website this course, you will learn a method to describe all mass transfer processes. These include multicomponent processes (with three or more species) and processes with several driving forces. Such driving forces are gradients of concentration gradients, (or more accurately: activity), of pressure, of electrical and centrifugal potential. The method also describes transfer through solid matrices, such as in membrane processes and in porous catalysts or adsorbents. It is based on the Maxwell-Stefan equations, which are a force balance of the different species in a mixture. It links thermodynamics and transport phenomena in a way that is easily understood by engineers http://ospt.tnw.utwente.nl/ospt4/courses/unifiedapproachtomasstransfer.pdf Last update: 24.01.08 Course titel ABS Graduate School - Applied Bioscience Bioengineering, Food & Nutrition, Environment) is a partnership between the institutions of four universities and four research institutes and is situated in Finland. The courses are listed after date. Website: http://www.mm.helsinki.fi/abs/index.htm Food and nutritional toxicology lecture series 5: Food Safety: The farm to fork concept Kuopio and Turku University Place June 2008 Date and duration Registration Price ECTS. Contact information Course description Link to website http://www.mm.helsinki.fi/abs/Courses/Index.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Biochemical markers in nutrition research - a critical approach Helsinki Spring 2008 http://www.mm.helsinki.fi/abs/Courses/Index.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website ABS Annual Seminar Helsinki Helsinki Spring 2008 http://www.mm.helsinki.fi/abs/Courses/Index.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Grant writing: how to write a competitive application to a funding agency Kuopio Kuopio August. 2008 http://www.mm.helsinki.fi/abs/Courses/Index.htm Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Beyond the four "basic" tastes: new directions in flavor research Helsinki October 2008 http://www.mm.helsinki.fi/abs/Courses/Index.htm Last update: 24.01.08 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website FINBIONET - Finnish Graduate School Network in Life Sciences. - A national network of graduate schools in biosciences and health sciences. A few courses are here listed, which can be of interest for FOOD students. The courses are listed after date. Website: http://www.biocenter.helsinki.fi/finbionet/ Obesity and the Gut-Brain-Fat -axis Vanajanlinna Finland 12 - 14 June 2008 May 16, 2008 250 Euro e-mail: pirjo.kyronaho@duodecim.fi http://ddgs.utu.fi/page.php?18 Last update: 24.01.08 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description SLU Swedish University of Agricultural Sciences. Courses from Department of Food Science are listed in alphabetic order. Website: http://www.slu.se/?id=581 Applied multivariate data analysis within food science SLU Department of Food science Link to website 3 ECTS Kerstin Lundström, E-mail: Kerstin.Lundstrom@lmv.slu.se The course is focused on application and interpretation of principal component analysis (PCA) and partial least-squares regression (PLS). Pre-processing such as scaling, centering and transformations will be discussed. The course will include examples from both designed and non-designed experiments. It will be held as an intensive course during one week with use of the training package "Multivariate Data Analysis - in Practise" including a training version of the software The Unscrambler. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PAS0010 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Food ethics and legislation SLU Department of Food Science 1.5 ECTS Kerstin Lundström, E-mail: Kerstin.Lundstrom@lmv.slu.se Kännedom om livsmedelslagstiftning och livsmedelsetik är viktigt för den framtida verksamheten för doktorander med livsmedelsinriktning. Kursen ingår som ett obligatoriskt industriblock inom LiFT-programmet, men kan även följas av andra intresserade doktorander. Industriblockets målsättning är att öka kontakterna med industrin så att doktoranden får förståelse för industrins villkor och arbetssätt. http://www.slu.se/?id=547&Kurskod=PAG0002 Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Intake of lipids and fatty acids with an evolutionary pers SLU Department of Food science Link to website 7.5 ECTS Jana Pickova, E-mail: Jana.Pickova@lmv.slu.se To enhance knowledge on evolution, and the consequent nutritional needs in animal nutrition. To better understand fat = lipid nutrition and importance of saturated versus polyunsaturated fatty acids in animal and human nutritional needs. In addition, the importance of antioxidants in this context will be focused. The course will be suitable for SLU students, also veterinary students, biologists from other universities and medical students. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PNS0005 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Phenolic antioxidants in plant foods SLU Department of Food science Link to website 3 ECTS Afaf Kamal-Eldin, E-mail: Afaf.Kamal-Eldin@lmv.slu.se Understanding the metabolism, antioxidant properties, and use of phenolic compounds in plant foods as biomarkers, especially with respect to the misconceptions associated with these issues and their impact on the development of functional foods. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PAS0018 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Plant food science SLU Department of Food science Link to website 7.5 ECTS Per Åman, E-mail: Per.Aman@lmv.slu.se The course will include chemical, technological and nutritional aspects of dietary fiber, starch, antioxidants and phytohormones as well as biomarkers for intake of specific plant foods. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PNS0022 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Post graduate course in analysis of lipids Part I (Theory) SLU Department of Food science Link to website 6 ECTS Paresh Dutta, E-mail: Paresh.Dutta@lmv.slu.se Literature study on chemistry and occurrence of lipids, fatty acids, simple and complex lipid classes and their importance in analysis. The analytical part will cover the basic considerations in selection of solvents for isolation of lipids, purification and storage of samples and extracted lipids. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PAS0021 Course titel University Place Date and duration Registration Price ECTS. 6 ECTS Contact information Jelena Jastrebova, E-mail: Jelena.Jastrebova@lmv.slu.se Course description To provide understanding of high performance liquid chromatography with focus on practical method development, especially optimisation of separation, for analysis of biological and food matrices. Practical HPLC for food scientists and biologists. Part 1: HPLC basics for practical users SLU Department of Food science Link to website http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PNS0030 Course titel University Place Date and duration Registration Price ECTS. 4.5 ECTS Contact information Afaf Kamal-Eldin, E-mail: Afaf.Kamal-Eldin@lmv.slu.se Course description Provide understanding of high performance liquid chromatography with focus on practical method development, especially sample preparation, for analysis of biological and food matrices. Link to website http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PNS0031 Practical HPLC for food scientists and biologists. Part 2: Sample preparation and purification SLU Department of Food science Course titel University Place Date and duration Registration Price ECTS. Contact information Course description The practice of LC/MS SLU Department of Food science Link to website 4.5 ECTS Jelena Jastrebova, E-mail: jelena.jastrebova@lmv.slu.se To provide a solid knowledge of routine LC/MS techniques using an Agilent 1100 Series LC/MSD as an example. To teach participants to operate Agilent LC/MSD and Chemstation software with focus on optimisation of ESI or APCI parameters, tuning, flow injection analysis, data acquisition, interpretation of mass spectra and quantitative analysis. http://slukurs.slu.se/forskarutbildning/Kurs.asp?Kurskod=PAS0026 Last update: 24.01.08 SIK– the Swedish Institute for Food and Biotechnology. Run extensive training operations for companies and are involved in undergraduate and postgraduate programmes at universities and colleges. Under this page, seminars and courses from www.nordicinnovation.net are also listed. Some seminars might be in Swedish. The courses are listed after date. website: http://www.sik.se Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Späckats fermenteringsskola - fördjupning Göteborg marts 5. 2008 Februar 20. 2008 4500 SEK I denna utbildning får du praktisera att tillverka salami och liknandeprodukter både med ny och gammal teknik. Vi förklarar vad du behöver veta om startkulturer, sockerarter, aromutveckling vattenaktivitet med mera. Med dessa kunskaper blir du starkare i konkurrensen på EU-marknaden. http://www.sik.se/default.asp?viewset=1&on=Aktiviteter&initid=392&heading=A ktiviteter&mainpage=activities/activities_list.asp Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Späckats emulsionsskola – fördjupning Göteborg 2-Apr-08 Link to website Varmrökt korv är charkindustrins största produktgrupp. Korvens smak, textur, näringsvärde, storlek och form kan anpassas till alla preferenser. Att utnyttja köttet och de övriga ingredienserna på rätt sätt är en förutsättning för god kvalitet och ekonomi. Detta kräver goda kunskaper om råvarornas funktionella egenskaper och om de olika processtegen. http://www.sik.se/ MAPP - Centre for Research on Customer Relations in the Food Sector, have listed courses that could be interesting for student looking for management courses. The courses can be found at this homepage: http://www.asb.dk/research/phd/kurser.aspx Here are listed 3 courses from EDEN program in marketing. Last update: 24.01.08 http://www.asb.dk/research/phd/kurser.aspx Course titel University Place Date and duration Registration Price ECTS. Contact information Course description PhD course on Corporate Finance Aarhus School of Business Aarhus Monday 28 April to Friday 2 May 2008 (5 days) 1. april 7.5 ECTS Associate Professor Jan Bartholdy jby@asb.dk or +45 89 48 63 38 Game theory in corporate finance Econometric issues with endogeneity in empirical corporate finance Capital structure Initial public offerings and analyst coverage Securities offerings and long-run performance measurement Financial intermediation, liquidity constraints and diversification http://www.asb.dk/about/departments/bs/research/phd/phdcourses/ritter.aspx Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Last update: 24.01.08 A small list of courses about experimental design. - Maybe some could have interest. http://www.farma.ku.dk/index.php/PhD-Courses-Spring-2008/4459/0/?&MP=1111-936 Course titel University Place Date and duration Registration Price ECTS. Contact information Course description Link to website Clinical Evaluation of Drug Products Faculty of Pharmaceutical Sciences, University of Copenhagen Faculty of Pharmaceutical Sciences, University of Copenhagen 9 to 13 June 2008. 01. April 2008 DKK 6,100 (including lunch) 4 ECTS Jesper Sonne, Department of Clinical Pharmacology The course objectives are to provide a general introduction to practical, methodological and regulatory aspects of drug trials in humans. The course is not a GCP course. http://www.farma.ku.dk/index.php/Clinical-Evaluation-of-DrugPr/4447/0/?&MP=1111-936 Course titel University Place Date and duration Last time was in february 2007, next time? Registration Price ECTS. Contact information Course description The main objective is to give the participants an understanding of basic principles in clinical research and make participants able to plan and conduct a research project and analyse the data critically. The course give insight into various approaches of experimental design including concepts like appropriate number of animals, proper control, applicable design types and good clinical practice. Methodological analysis of the participants´ research problems will give an understanding of the logic of argumentation in clinical research. Another objective is to create an intellectual environment where PhD students in sub disciplines in veterinary clinical field meet. In this context, the students will have the opportunity to outline their own research problems to each other and discuss them with specialists in the field. Link to website http://www.nova-university.org/phd_courses/4nov_cou4_phd07_54a.htm Experimental design in clinical studies. Clinical intervention and evidenced-based medicine. Nova University 008/4459/0/?&MP=1111-936