Industrial Proteins 3rd International Advanced Course 6-9 November 2006 Wageningen, The Netherlands |
Background
The term industrial proteins refers to non-enzymatic proteins from plant, animal and microbial origin that can be produced and /or processed on an industrial scale. They are increasingly used in food products because of their (set of) functional properties. The latter comprises both techno-functional properties (such as gelling and emulsifying behaviour and taste) and bio-functional properties (such as nutritional value and physiological activity). The functionality is determined by (bio)chemical characteristics and is affected by the kind of protein, by the isolation procedure and by processing. Furthermore, the functionality may deliberately be altered by so-called modification procedures. To develop new and innovative applications of proteins and enhance their applicability, it is of prime importance to understand basic principles with respect to (bio)chemical characteristics of proteins and their functionality. Over the last decades, fundamental research has yielded new information and methods of study that can be used in an academic as well as in an industrial environment.
Target group
The course is at graduate level and requires basic knowledge about proteins and food technology at a graduate level or equivalent. The course may be valuable for those working in research and development related to proteins at companies and institutes as well as for PhD students working on industrial proteins and/or peptides and their functionalities.
Course aim
The course provides insights and routes to systematically design new protein-based products, to solve problems arising in the isolation and processing of industrial proteins and to realise desired functional properties.
Course design
The main part of the course is a series of lectures by internationally known experts on techno-functional and bio-functional properties of proteins, and their adaptation by modification. Moreover, attention is paid to the isolation of proteins and their biochemical characterisation by state of the art techniques. Lecturers will be available for further communication with participants. In addition, there will be sufficient time for discussions. Next to this, a visit to an industrial laboratory and an academic laboratory is planned. Prior to the lectures detailed hand-outs will be made available.
Programme topics
The main topics are:
Course coordinators
This course is organised by the Graduate School VLAG. Financial support of the Innovation-Oriented Research Programme on Industrial Proteins is gratefully acknowledged.
The course directors are:
Prof. H. Gruppen, Wageningen University
Dr. J.M. Vereijken, Agrotechnology and Food Sciences Group, Wageningen UR
Lecturers
Date & duration
The course will be held from 6-9 November 2006.
Study load
The study load of this course is 1.2 ECTS credits.
Language
The course language will be English.
Location & accommodation
The course will take place in the Wageningen International Conference Centre (WICC). Wageningen is located 5 kms from the railway station of Ede-Wageningen. The conference centre can be reached by train (railway station Ede-Wageningen) and bus/taxi in less than two hours from Amsterdam Schiphol Airport (see for train schedules: www.ns.nl).
The organising committee has blocked a sufficient number of hotel rooms at the WICC and Wageningen International Residence (WIR). The costs of bed/breakfast are € 71.50 (WICC, single room) or € 83.50 (WIR, single room). Participants have to book their own room. Hotel reservation is handled by WICC-WIR, see www.wicc.nl. Please mention booking code Industrial Proteins. Reservation after 19 September 2006 will not guarantee accommodation.
Contact information
The Graduate School VLAG
Ms. Yvonne Smolders
P.O. Box 8129
6700 EV Wageningen
The Netherlands
Tel. +31 317 485108
Fax +31 317 483342
Yvonne.Smolders@wur.nl
The preferred way to register is by completing the electronic reply form.
The final registration date is 6 October 2006. Registration will be accepted in the order in which registration form (and payment) is received.
The course fee of € 1400 includes course materials, coffee/tea during breaks, lunches and a course dinner. For PhD and PDEng students not affiliated with the Graduate School VLAG a reduced course fee of € 400 will be applied.
You will be notified on acceptance of your registration and will receive instructions for payment and further information after 6 October 2006.
Cancellations may be made free of charge until 6 October 2006. After this date the charge will be 25 % of the fee paid or due. Substitutions may be made at any time.
Click on the photo (course 2003) to enlarge it.
