Course
Food proteins: functionality, modifications and analysis
This course will give an overview of the composition, structure and properties of the main proteins from plant and animal origin, using examples from meat, dairy, and legume. Chemical reactions that result from processing and other treatments and their effect on protein structure and properties will be discussed, together with the advanced techniques used to analyze and quantify these changes.
Background
Currently there is a very active interest in industry and science to increase the range or proteins used in food products. This change requires a thorough understanding of the main proteins that are present, their properties and the extent to which processing conditions influence these. Chemical modifications during processing and/or isolation of the proteins can largely affect their techno-functional properties in later application.
Target group
PhD students and post docs interested in the course should either work with aspects of food proteins or plan to include this in their future work. Max. 30 participants.
Course aim
The course aims to provide an understanding of how proteins function in foods and how their functionalities are affected by various food processes, as well as by specific enzymatic hydrolysis. After completion, the course participants should have obtained thorough knowledge about the most important food proteins and their reactions, and be able to predict their behavior in simple food systems. They should also be able to engage in discussions on methods suitable for analysis of proteins and modified proteins.
Course design
The course consists of lectures and colloquia where students and teachers give presentations to be discussed in plenum. Before the course, the course literature should be studied and a short project presentation (5 minutes) should be prepared. After the course, a short report should be made which relates one or more subjects of the course to the PhD project of the student.
Programme topics
Lectures and demonstrations include:
- Characteristics of proteins
- Common protein reactions in foods (e.g., denaturation, oxidation, glycation)
- Structure and functionality of milk, meat and legume proteins
- Challenges in protein isolation and characterisation
- Enzymatic modification
- Proteomics used for detection of changes in proteins
- Production of bioactive peptides
- Identification of peptides by LC-MS/MS
Organisation
Course coordinators
- Dr Peter Wieringa, Wageningen University & Research, Laboratory of Food Chemistry, NL
Other faculty
- Prof. Richard Ipsen, University of Copenhagen, Department of Food Science, DK
- Dr Jeanette Otte, University of Copenhagen, Department of Food Science, DK
- Dr Rene Lametsch, University of Copenhagen, Department of Food Science, DK
- Evan Abrahamse, Danone, NL
- Dr Arno Alting, FrieslandCampina, NL
- Dr Roy Delahaije, HAN / HAN bioCentre, NL
- Prof. Willem van Berkel, Wageningen University & Research, Laboratory of Food Chemistry, NL
Dr Yuxi Deng, Wageningen University & Research, Laboratory of Food Chemistry, NL
Date & duration
The course will be held from 12-15 November 2018, and will be conducted in English.
Study load
The study load of this course is 1.1 ECTS credits and 1.4 ECTS optional assignment.
Language
The course language will be English.
Contact information
More information about the contents of the course can be obtained from Dr Peter Wierenga:
email: peter.wierenga@wur.nl
For organisational matters please contact Mrs. Eva Oudshoorn:
email: eva.oudshoorn@wur.nl
Location & accommodation
The course venue is Hotel & Congress Centre WICC, Lawickse Allee 9, 6701 AN Wageningen.
The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus. Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www.ns.nl.
The organisation has blocked a number of hotel rooms at “Hof van Wageningen” for course participants, but only until 1 October 2018. Accommodation costs are € 82,50 (single room; incl. breakfast & tax) per night. You can visit: www.wicc.nl for more information.
Participants have to book their own hotel room by sending an email: info@wicc.nl (do not book your room via the Hof van Wageningen website).
Please mention booking code FP18.
Registration & course fee
To register please complete the electronic reply form.
The final registration date is 12 October 2018.
Registrations are accepted in the order in which the registration form and course fee payment are received. Applicants will be informed of acceptance of their registration before 12 October 2018. They will receive instructions for payment, and further course details.
The course fee includes printed materials, coffee/tea during breaks, lunches and one dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| PhD candidates affiliated with VLAG | € 275 |
| PhD candidates | € 525 |
| University staff / Non -Profit | € 725 |
| Industry / For-Profit | € 1600 |
Cancellations policy
- No charge until 12 October 2018
- 25% of the course fee paid or due till 5 November 2018
- No refund after 5 November 2018
Substitutions for participants may be made at any time until the start of the course.