Masterclass “Dairy Protein Biochemistry”

Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. 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.

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
Venue Wageningen, The Netherlands