4th ESSIB, 2017 - Wageningen University
Food and Biorefinery Enzymology
25.09 - 29.09, 2017
The 4th ESSIB took place 25. - 29. September 2017 at the Wageningen University (WUR) with the topic "Food and Biorefinery Enzymology". The summer school consisted of theory talks by 5 lecturers from WUR and 10 lecturers from Austria, Italy, Netherlands, Portugal and USA, 2 practical courses offered by the local organizers, and an excursion to DSM. 15 master students, PhD students, postdocs and researchers from 8 European countries and China participated in the course.
Participants
- Cecilia María García Oliva, Complutense University of Madrid, Spain
- Chang Liu, University of Helsinki, Finland
- David Lapena Gómez, Norwegian University of Life Sciences, Norway
- Catherine Esuola, TU Freiberg, Germany
- Francesca Tentori, Politecnico di Milano, Italy
- Hasna Nait M'Barek, Moulay Ismail University, France
- Line Hansen, Norwegian University of Life Sciences, Norway
- Martin Thiele, University of Aachen, Germany
- Michele Crotti, Politecnico di Milano, Italy
- Raffaella Desirè Di Lorenzo, University of Milan-Bicocca, Italy
- Sabina Gabriela Ion, University of Bucharest, Romania
- Silje Benedicte Lorentzen, Norwegian University of Life Sciences, Norway
- Dai Zhongxue, Nanjing Tech University, China
- Maria Fonseca, Ghent University, Belgium
- Chiara Allegretti, Politecnico di Milano, Italy
Monday, 25 September 2017
ENZYMES AND INDUSTRIAL FOOD APPLICATIONS
| 09:30 | Registration |
| 10:00-10:15 | Welcome, short introduction to the programme - Prof. Willem van Berkel / Dr. Mirjam Kabel (WUR) |
| 10:15-11:00 | An overview of the industrial applications of the six classes of enzymes - Dr. Margot Schooneveld (DSM) |
| 11:00-11:15 | Break |
| 11:15-12:15 | Protein hydrolysis & analysis - Dr. Peter Wierenga (WUR) |
| 12:15-12:30 | Group Photo |
| 12:30-13:30 | Lunch |
| 13:30-14:15 | Proteases - classification, mode of action and industrial use - Dr. Margot Schooneveld (DSM) |
| 14:15-15:00 | Lipid hydrolysis - Prof. Maarten Egmond (UU) |
| 15:00-15:30 | Break |
| 15:30-16:15 | Trends in food and non-food applications of lipases - Prof. Marina Lotti (Univ. of Milano-Bicocca) |
| 16:15-17:15 | Oxido-reductases in the food industry - Dr. Harry van der Hijden (Unilever Research) |
| 17:45-19:15 | Dinner at Hof van Wageningen |
| 19:15-20:30 | Poster presentations and drinks |
Tuesday, 26 September 2017
PRACTICALS
Food Chemistry: Study Case Proteases
Biochemistry: Watching Enzyme Stability
Wednesday, 27 September 2017
BIOREFINERY ENZYMES
| 08:30-09:15 | LPMOs for biomass degradation - Dr. Roland Ludwig (BOKU, Vienna) |
| 09:15-10:15 | Hemicellulases for plant biomass conversion - Dr. Mirjam Kabel (WUR) |
| 10:15-10:45 | Break |
| 10:45-11:45 | Diversity of plant biomass degrading enzymes in fungi - Prof. Ronald de Vries (UU /CBS-KNAW) |
| 11:45-12:30 | Enzymes in biorefinery applications - Dr. Sandra Hinz (DuPont) |
| 12:30-13:30 | Lunch |
| 13:30-14:30 | Fungal oxidoreductases for food production and analysis - Dr. Roland Ludwig (BOKU, Vienna) |
| 14:30-15:30 | Control of enzymatic browning by polyphenol oxidases - Dr. Jean-Paul Vincken (WUR) |
| 15:30-16:00 | Break |
| 16:00-17:00 | Aryl-alcohol oxidases: enzymes with taste - Prof. Willem van Berkel (WUR) |
Thursday, 28 September 2017
CARBOHYDRATE DEGRADING ENZYMES, CLASSIFICATION AND PRODUCTS
| 08:30-09:15 | Glycoside hydrolases: sequences, families, structures and catalytic mechanisms - Dr. Marco Moracci (CNR, Napels) |
| 09:15-09:30 | Break |
| 09:30-10:15 | Glycoside hydrolases: sequences, families, structures and catalytic mechanisms - Dr. Marco Moracci (CNR, Napels) |
| 10:15:10:30 | Break |
| 10:30-11:15 | CRISPR/CAS – from exploration to exploitation - Prof. John van der Oost (WUR) |
EXCURSION TO DSM
| 11.45 | Departure to Delft |
| 14:00-17:30 | Excursion DSM |
| 18:00-20:30 | Course dinner in Delft |
| 20:30 | Departure to Wageningen
Friday, 29 September 2017
Enzymes and Biotechnology
| 09:00-09:45 | Analytical approaches for enzyme products - Prof. Henk Schols (WUR) |
| 09:45-10:30 | Laccases and DyP-type peroxidases: enzymological properties and added-value products formation - Dr. Lígia Martins (ITQB-Univ. Nova de Lisboa) |
| 10:30-11:00 | Break |
| 11:00-11:45 | Engineering the ligninolytic enzyme consortium using directed evolution - Dr. Lígia Martins (ITQB-Univ. Nova de Lisboa) |
| 11:45-12:30 | Enzymes in malting and brewing - Dr. August Bekkers (Heineken) |
| 12:30-12:45 | Closing remarks and certificates - Dr. Mirjam Kabel & Prof. Willem van Berkel(WUR) |
| 12:45-13:30 | Farewell Lunch |
