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.

Organised by The Graduate School VLAG, in co-operation with the Laboratory of Food Chemistry (Wageningen University & Research) and Department of Food Science (University of Copenhagen)

Mon 12 November 2018 until Thu 15 November 2018

Venue Wageningen, The Netherlands
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