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Dairy protein biochemistry and proteomics (2019)

ECTS credits:

Course parameters:
Language: English
Level of course: PhD course
Time of year: November 2019
No. of contact hours/hours in total incl. preparation, assignment(s) or the like: 16/30
Capacity limit: 30

Objectives of the course:
Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in the food industry. Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. You will gain insight into the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. Finally, you will gain quantitative insight into the nutritional quality of dairy proteins in the human diet.

The PhD course/Masterclass is a joint course between Aarhus University (AU) and Wageningen University & Research (WUR). The aim is to hold it every 1-2 years, alternating between WUR and AU. The course was held for the first time at WUR in the summer of 2018.

Learning outcomes and competences:
At the end of the course, the student should be able to:

  • Use original scientific literature in the design and planning of experiments related to milk protein biochemistry
  • Critically assess obtained results regarding milk protein biochemical features using protein chemistry techniques
  • Account for relations between structural features in milk proteins and their technological and nutritious properties
  • Being able to assess choice of methodologies for assessment of milk protein biochemistry
  • Understand the concepts of proteomics, peptidomics and methodologies behind, including examples of relevant bioinformatics tools to support these

Compulsory programme:
Prepare for the course by reading the literature handed out prior to the course

Prepare a one-slide presentation of yourself

Participate in the 2-d program (lectures + group work)

Course contents:
Presentations and group work/discussions on theoretical assignments (incl. e.g. discussion of different models of casein micelles, interpretation of analytical data and outputs, discussions of original research papers relating to methodologies and milk protein biochemistry, questions related to impact of processing on milk protein biochemistry, use of bioinformatics).

See the course webpage for full programme.

PhD student (or ask course responsible if questions).

The course is aimed at research professionals (PhD level) who already have basic knowledge about protein (bio)chemistry and want to increase their specific knowledge about dairy proteins from a physicochemical, analytical, and nutritional perspective. Participants should have a background in food/nutritional science, biology, chemistry or other life sciences.

Name of lecturers:

  • Professor Lotte Bach Larsen, Department of Food Science, AU
  • Associate professor Nina Aagaard Poulsen, Department of Food Science, AU
  • Associate professor Kasper Hettinga, Food Quality and Design, WUR
  • Assistant professor Etske Bijl, Food Quality and Design, WUR

Type of course/teaching methods:
Lectures, group work

Original scientific literature, reviews and book chapters will be handed out to the students in advance of the course.

Course homepage:

Course assessment:
Participation in the program and in the group work. A course certificate will be provided based on the participation.

Department of Food Science, Aarhus University

Special comments on this course:
The course fee for AU and vlag students is 750 DKK, covering materials, lunches, tea/coffee and one course dinner. IMGC attendees 750 DKK, AU and WUR employees and all other PhD students and postdocs 1500 DKK. All other participants 2500 DKK.

The course is held in connection with the 16th International Symposium on Milk Genomics and Human Health, Aarhus, Denmark, November 12-14, 2019.

Time: 14-15 November 2019

Place: Fredrik Nielsens vej 4, 8000 Aarhus, Denmark, (MZ stuen)

Deadline for registration is 21 October 2019 - but please register as early as possible. The seats are allocated on a first come, first served basis. Please note the course fee, as described above.

Click this link to register. 

If you have any questions, please contact Lotte Bach Larsen, lbl@food.au.dk, on content related issues or Sara Lyng, saly@food.au.dk, for practical questions.

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