Dairy Protein Biochemistry

International masterclass on dairy proteins, their variations and molecular features, analytical methodologies for their characterisation, and nutritional quality of dairy proteins in the human diet

Organised by The Graduate School VLAG, in co-operation with the Food Design and Quality Group, Wageningen University & Research-NL and the Department of Food Science, Aarhus University-DK

Mon 27 June 2022 until Wed 29 June 2022

Venue Wageningen, The Netherlands