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Colloidal carriers for enzymes. How to turn a scientific idea into a successful start-up company
Provider: Faculty of Science

Activity no.: 5315-16-04-31
Enrollment deadline: 03/10/2016
PlaceDepartment of Food Science
Date and time03.10.2016, at: 00:00 - 07.10.2016, at: 16:00
Regular seats35
ECTS credits3.00
Contact personJens Risbo    E-mail address: jri@food.ku.dk
Enrolment Handling/Course OrganiserJens Risbo    E-mail address: jri@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Semester/BlockAutumn
Block noteDuration 4 days with full-time teaching.
Scheme groupNot included in the scheme group
Scheme group noteTeaching hours: 09:00 - 18:00
Exam formWritten assignment under invigilation
Exam formWritten assignment
Exam detailsThe exam will consist of a multiple-choice test during the final day of the course, and a written report on the entrepreneurial aspects of the course to be submitted within a month after the final teaching day in the course.
Grading scaleCompleted/ Not completed
Course workload
Course workload categoryHours
Lectures17.00
Practical exercises5.00
Seminar4.00
Excursions2.00
Exam7.00
Preparation40.00

Sum75.00


Content
The course is focused on covering fundamental and applied advances in the fields of colloidal chemistry and carriers for enzymes. It will include bioformulations (hydrogels, surfactant-lipid phases), colloidal systems templating porous materials, spectroscopic techniques for biomolecular structure and stability, lipid phases and enzymology and industrial views on use and delivery of enzymes. The course is linked to development of entrepreneurial skills, managed by invited speakers from companies - one topic will be follow-up on the business canvas adding intellectual property rights and capital to the picture. The course will encompass lab training in Raman spectroscopy.

Links:

First announcement

Second announcement


Learning outcome
The aim of the course is to provide young researchers with tools to develop novel functional foods by use of colloidal delivery systems.

Literature
Registered participants will receive a list of literature (books, scientific papers) to be read before the course starts. Participants will also receive guidelines on how to complete the final written report.

Teaching and learning methods
The course will consist of a mixture of lectures, practicals, discussion sessions and an excursion.

Remarks
Lecturers:

Gemma Montalvo (University of Alcalá), Rafael Sánchez (ThermoScientific), Stefan Ulvenlund and Anna Stenstam (CR Competence AB), Hans van den Brink (Chr Hansen), Ana Rascon (Aventure AB), Tommy Nylander (University of Lund), Jorge Rubio (University Complutense of Madrid), Michael Gradziels (Technische Universität Berlin), and others.

Formal requirements:

The course is mandatory for all BIBAFOODS fellows, but it is open to other PhD students, post docs and young researchers.

Academic qualifications:

A basic knowledge of food chemistry and enzymes is strongly recommended.

Course fee: approx. EUR 250.


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