Level of course: PhD course
Time of year: 27 June – 29 June 2022
No. of contact hours/hours in total incl. preparation, assignment(s) or the like: 28 hrs
Capacity limits: 30
Objectives of the course:
The aim of this masterclass is to learn about the specific properties of both classes of dairy proteins, caseins and whey proteins. You will get insight in the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. Finally, you will get quantitative insight in the nutritional quality of dairy proteins in the human diet.
Learning outcomes and competences:
At the end of the course, the student should be able to:
- Knows the composition and structure of the milk proteins, including the genetic variability and post-translational modification
- Appreciates the complexity of interactions among milk proteins, both in milk as such, as well as the interactions induced by processing
- Understand methods of analysis for milk proteins and is able to interpret the results of milk protein analyses
- Has a better understanding of the role of milk protein in nutrition and health of the consumer
The course will be held at Wageningen University, The Netherlands. On-site course participation is obligatory. In May, the university will decide whether the course will be offered online, because of COVID-19 restrictions. In that case, the elective day on data analysis cannot be offered, and the course fee will be adapted accordingly.
The course welcomes PhD students and post-docs as well as professionals from industry and research centers. Scientific knowledge on concepts and methodology in protein chemistry is an advantage.
Name of lecturers:
Prof Lotte Bach Larsen & Dr Nina Aagaard Poulsen, Department of Food Science, Aarhus University
Dr Kasper Hettinga & Dr Etske Bijl, Food Quality & Design, Wageningen University
Type of course/teaching methods:
Lectures, data practicals, and group discussions.
Scientific papers, book chapters plus additional selected literature.
The graduate school VLAG, Wageningen University
Special comments on this course:
The course is a joint course between the graduate school VLAG, Wageningen University and Department of Food Science, Aarhus University, and alternates between the two places.
27 June – 29 June 2022
Wageningen University & Research, Wageningen, The Netherlands
For registration: Go to registration at course homepage for more information
If you have any questions, please contact Dr Kasper Hettinga, email@example.com for information concerning the course contents. For organisational matters please contact:
Jochem Jonkman, firstname.lastname@example.org