Dairy protein biochemistry and proteomics

Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. 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.

Organised by Department of Food Science, Aarhus University and iFOOD and the Food Quality and Design Group (WU)

Thu 14 November 2019 until Fri 15 November 2019

Venue Denmark