PAPENDRECHT, NETHERLANDS — Cereals & Europe, the European section of AACC International, will hold a two-day Short Course on Bakery Enzymes next Nov. 20–21, at the European Bakery Innovation Centre (EBIC), in Papendrecht, Netherlands.
 
The course will cover biochemistry of enzymes, safety, E.U. 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 Short Course is 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.
 
Participants should be somewhat familiar with food technology and the bakery industry.
 
For more information about the course please visit the website
 
Registrations can be made until Nov. 19 via the registration platform.