Department of Food Science
PhD Course - Dairy Protein Biochemistry and Proteomics (2019)

About the PhD Course

 

 

AIM 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 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.

 

PROGRAMME TOPICS

- Introduction to milk proteins and casein micelles

- Genetic variation and post-translational modifications

- Analytical methodology for milk proteins

- Nutritional aspects of milk proteins

- Milk proteomics and bioinformatics

 

COURSE MATERIAL

The participants of the PhD course will receive an email in October from the course lecturers with a link to the e-learning platform Blackboard where further information and course material will be uploaded. 

 

COURSE FEE

The course fee includes course material, lunch and coffee/tea both days, and course dinner on Thursday evening. 

The course participant is responsible for planning his/her own transportation and accommodation.  

 

For further information about the course, click here.

   

 

 

COURSE LECTURERS & ORGANIZERS

Dr Lotte Bach Larsen & Dr Nina Aagaard Poulsen
Department of Food Science, Aarhus University and iFOOD

 

Dr Kasper Hettinga & Dr Etske Bijl
Food Quality & Design, Wageningen University and Research

Department of Food Science, Aarhus University

Blichers Allé 20, 8830 Tjele, Denmark

www.food.au.dk