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.
- 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
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.
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.
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