Cereals&Europe short course on bakery enzymes

A two-day short course on bakery enzymes is held on November 20–21, at the EBIC (European Bakery Innovation Centre), Papendrecht, Netherlands, organized by Cereals&Europe, the Europe Section of AACC International. 

The course covers biochemistry of enzymes, safety, EU regulations and labeling, production, applications of amylases, hemicellulases, lipases, GOX, proteases, and more.

Some hands-on practical aspects are part of the course, but the main focus is on theory. Experienced course directors include Christophe Courtin, Katholieke Universiteit Leuven, Peter Köhler, Technische Universität München, Rene Mikkelsen, DuPont/Danisco, and Ioannis Samakidis, Novozymes.

The first day of the course includes topics on biochemistry of enzymes, in a presentation by Peter Koehler whose scientific research is focused on basic as well as applied topics from cereal science; safety of working with enzymes as well as insights on their production. The added enzyme functionality and applications of amylases and hemicellulases are presented in the first day of the course.

The second day focuses on lipases, glucose oxidase, hexose oxidase; proteases, endogenous enzymes and it includes a practical session on enzyme inhibitors and functionality tasting session, concluded by a course evaluation.

The short course is perfectly designed for cereal based product developers, cereal scientists, lab technicians, application technologists, plant supervisors, academics who want to learn more about practice and others who want to know more about the theory.