The 6th Summer Course Glycosciences
This broad course in glycosciences combines general introductions in the field of carbohydrates and glycoproteins with in-depth sessions. The course is at graduate level and  is a must for those working in academia, research institutes or industry that want to refresh their knowledge on carbohydrates and for graduate students working on a PhD project related to carbohydrate chemistry, biochemistry, biology, chemical technology or food science. 
When: 10, 11, 17 and 18 June 2021 | Where: Online

Postgraduate course: Healthy Food Design 
The 2nd edition of the postgraduate course will be held online. It provides the essential skills for designing healthy foods for specific categories of consumers in the European legislative framework of nutritional and health claims.
When: 7-10 June 2021 |  Where: Online

Healthy and sustainable diets: synergies and trade-offs
The 3rd International Master class to broaden disciplinary thinking in agriculture, food sciences, nutrition and health to arrive at a disciplinary research perspective on healthy and sustainable diets. It aims to contribute to synergy between scientific disciplines, applied research and stakeholders along the food supply chain.
When 5-8 July 2021 |  Where: Wageningen, The Netherlands

Reaction kinetics in food science
The 11th edition - The use of kinetics is necessary for many aspects of food research. Enzymatic, chemical, physical and microbial reactions in foods occur simultaneously during processing and storage, and usually it is a cascade of reactions. The food scientist needs to optimize the quality of food, and this can only be done in a quantitative way with the proper use of kinetics
When: 12-17 July  |  Where: Wageningen, The Netherlands

For more information visit the VLAG Graduate School website.