The Europe Section of AACC's, Cereals & Europe, will hold a two-day short course on bakery enzymes November 20–21, 2014.
The course will cover biochemistry of enzymes, safety, EU regulations and labelling, production, applications of amylases, hemicellulases, lipases, GOX, proteases, and more.
Some hands-on practical aspects will be part of the course, but the main focus will be theory. Experienced course directors include Christophe Courtin, Katholieke Universiteit Leuven, Peter Köhler, Technische Universität München, Rene Mikkelsen, DuPont/Danisco, and Ioannis Samakidis, Novozymes. The venue will be the European Bakery Innovation Centre, Papendrecht, The Netherlands.
Thursday, November 20
12.00 Welcome & Lunch Peter Weegels
13.00 Biochemistry of enzymes Peter Köhler
13.45 Safety of working with enzymes Ioannis Samakidis
14.30 Production of enzymes Rene Mikkelsen
15.00 Coffee break
Added enzyme functionality and applications of:
15.30 Amylases Ioannis Samakidis
16.30 Hemicellulases Christophe Courtin
17.15 Wrap up & Return to Hotel
Friday, November 21
9.00 Lipases Peter Köhler
9.45 Glucose oxidase, hexose oxidase Rene Mikkelsen
10.15 Proteases Rene Mikkelsen
10.30 Coffee break
11.00 Legal aspects (EU), labelling requirements Marc Leclerc
11.45 Endogenous enzymes Christophe Courtin
12.45 Lunch
Practical session
13.45 Enzyme Inhibitors Christophe Courtin
14.30 Functionality of enzymes tasting session Dupont/Novozymes
15.15 Evaluation and Wrap up Peter Weegels
15.30 Closure
Read more HERE.
Note:
2014 AACC International Annual Meeting runs from October 5–8, 2014 at the Rhode Island Convention Center, Providence, Rhode Island, USA
AACC International is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.
The course will cover biochemistry of enzymes, safety, EU regulations and labelling, production, applications of amylases, hemicellulases, lipases, GOX, proteases, and more.
Some hands-on practical aspects will be part of the course, but the main focus will be theory. Experienced course directors include Christophe Courtin, Katholieke Universiteit Leuven, Peter Köhler, Technische Universität München, Rene Mikkelsen, DuPont/Danisco, and Ioannis Samakidis, Novozymes. The venue will be the European Bakery Innovation Centre, Papendrecht, The Netherlands.
Thursday, November 20
12.00 Welcome & Lunch Peter Weegels
13.00 Biochemistry of enzymes Peter Köhler
13.45 Safety of working with enzymes Ioannis Samakidis
14.30 Production of enzymes Rene Mikkelsen
15.00 Coffee break
Added enzyme functionality and applications of:
15.30 Amylases Ioannis Samakidis
16.30 Hemicellulases Christophe Courtin
17.15 Wrap up & Return to Hotel
Friday, November 21
9.00 Lipases Peter Köhler
9.45 Glucose oxidase, hexose oxidase Rene Mikkelsen
10.15 Proteases Rene Mikkelsen
10.30 Coffee break
11.00 Legal aspects (EU), labelling requirements Marc Leclerc
11.45 Endogenous enzymes Christophe Courtin
12.45 Lunch
Practical session
13.45 Enzyme Inhibitors Christophe Courtin
14.30 Functionality of enzymes tasting session Dupont/Novozymes
15.15 Evaluation and Wrap up Peter Weegels
15.30 Closure
Read more HERE.
Note:
2014 AACC International Annual Meeting runs from October 5–8, 2014 at the Rhode Island Convention Center, Providence, Rhode Island, USA
AACC International is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.
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