September 2020 Basic Course Microbiological & biotechnological basics of yeast production Creating running fermentation balance sheets Process and quality control
Are you participating in the baking of tomorrow? In an ever-changing industry that is feeding the world, competition is just a grain away. You are an expert in baked snacks, additives, or baking (yeast) technology? Then give our participants a lift ahead. In Short 32nd VH yeast conference April 15-16, 2019 Focus: Baking with yeast(s) at Inselhotel Potsdam-Hermannswerder, Germany Presentation at international peer-group meeting of yeast technologists with about 90 people from industry, suppliers and academia. General topics include: Applied research topics & project notes Advances in yeast production & process units Quality requirements and analytical solutions Application till December 21, 2018. Click here for more information!
We offer microbiological analyses, analyses of fresh/dry yeast and raw material analyses according to certified methods. !NEW! Find the request documents in our download section.
The international 31st VHYC Yeast Conference took place on April 16-17 2018 in Leuven, Belgium. This year’s topic was ‘yeast as a cell factory.’ Current activities in the baker’s yeast and fermentation industry were presented and discussed, in addition to input from science and suppliers. There was also time to establish and expand networks. You can find the VHYC 2018 lecture abstracts available for download here.
We are glad to announce the 33th VH Yeast Conference for April 27-28, 2020 in Berlin. Details will be announced here shortly.
We are glad to announce the 31st VH Yeast Conference for April 16-17, 2018 in Leuven, Belgium. Conference venue will be the “Convent van Chièvres” in proximity of the KU Leuven. More details can be found here.
While the conference proceedings issue is in editing, and until the exact time and location for next year’s conference will be announced, there are some photo impressions from the VHYC added to the conference page now – click here.