Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. The application of dairy proteins in practice depends on both their functional and nutritional properties, which will both be dealt with in the masterclass.
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. After participation the participant:
- 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 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. This course can be taken as a follow-up course on e.g. the VLAG course Food Proteins
- Introduction to milk proteins and casein micelles
- Genetic variation and post-translational modifications
- Analytical methodology for milk proteins
- Nutritional aspects of milk proteins
- Quantitative approach to protein quality
The course consists of lectures, data practicals, and group discussions:
- Current knowledge base: Lectures to obtain an overview of milk protein composition and structure, with a specific emphasis on the casein micelle and its structure; analytical methodology for milk protein, including proteomics and advanced data analysis approach; digestion and functionality of milk proteins upon consumption.
- Literature discussion: critically review and discuss a specific paper, to get a better understanding of milk protein composition and its variability.
- Group discussion on casein micelle structure: by critically evaluating published papers and existing data on the casein micelle, group will propose a proper model for the structure of casein micelles.
- Data analysis: Interpretation (in groups) of existing analytical data to learn how to evaluate the results of specific protein analyses.
Course coordinators and lectures
- Dr Kasper Hettinga & Dr Etske Bijl
Food Quality & Design, Wageningen University
- Prof Lotte Bach Larsen & Dr Nina Aagaard Poulsen
Department of Food Science, Aarhus University
For organisational matters:
- Jochem Jonkman, the graduate school VLAG, Wageningen University
Date & duration
The course will be held from Monday 27 June 2022 till Wednesday 29 June 2022
The study load of this course is 1.0 ECTS = 28 hours.
The course language will be English.
Information concerning the course contents can be obtained from Dr Kasper Hettinga, email@example.com
For organisational matters please contact:
Jochem Jonkman, firstname.lastname@example.org
Location & accommodation
Lectures will be given at the campus of Wageningen University & Research.
Wageningen is located 5 kms from the train station of Ede-Wageningen. This railway station can be reached by train from the airport Schiphol in about one hour. Accommodations in Wageningen should be arranged separately, more information will follow shortly, but you can already have a look at the options listed below:
Hotel de Nieuwe Wereld
Hotel de Wageningse Berg
Hotel de Wereld
Short Stay Wageningen
Bed & breakfast Wageningen
We assume the course can be offered on campus. In May, the faculty will decide whether the course will be offered online, because of COVID-19 restrictions. In that case, the course fee will be adapted accordingly.
Registration & course fee
For registration, click here.
The number of participants to the course is limited to 30 participants. Applicants will be informed of acceptance of their registration within two weeks of the final registration date. They will then receive instructions for payment, a letter of acceptance and further course details.
Course fee includes downloadable materials, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
|VLAG PhD candidates / Dept of Food Science, Aarhus University
|| € 175
|All other PhD candidates
|| € 400
|Postdoc / staff from VLAG and Dept of Food Science, Aarhus University
|| € 400
|Postdoc / staff not affiliated with VLAG, NGO / non-profit professionals
|| € 525
|Industry / for-profit professionals
|| € 800
Cancellations may be made free of charge until 5 June 2022. After this date the charge will be 25% of the course fee paid or due.
No refund for cancellations after 20 June.
Substitutions for participants may be made at any time until the start of the course.