This course provides an overview of the extraction process, chemistry, composition, and structure-function properties of proteins from different sources. Analytical techniques to investigate protein chemistry and functionality will also be thoroughly discussed.
Many discussions revolve around the replacement of animal proteins with plant-based or precision fermentation-derived alternatives. But why is this necessary, and can we realistically achieve it?
Proteins are highly complex compounds, requiring extensive multidisciplinary research for a comprehensive understanding of their properties. Even now, we haven't fully mastered the properties of dairy proteins, let alone newer protein sources entering the scene, such as pea or rapeseed proteins. Questions abound: Are these proteins soluble? Can they be used in emulsions, gels, or meat analogs? How do phospholipids and phenolics affect protein functionality? And what role does processing play?
The literature on this topic can be confusing, pointing out the need for a systematic investigation.
The course is designed to foster an understanding of the functioning of proteins in food and the impact of different food process steps on their functionality. Additionally, we will explore the analytical techniques employed to reveal such alterations. By the end of the course, participants will have acquired comprehensive knowledge about food proteins and their characteristics. They will also gain the ability to predict how these proteins behave in basic food systems.
The course is aimed at PhD candidates and young researchers working in food research, as well as scientists from industries working with food proteins.
The course comprises various components, including lectures, case studies, presentations, and peer discussions. To kick off the course, every participant is required to give a brief 5-minute presentation about their project and the goals they hope to achieve through the course
The lectures and demonstrations in this course cover the following topics:
- Introduction to food proteins: We'll provide an overview and discuss their key characteristics.
- Understanding protein structure/function relation: We'll focus on specific proteins and how they work.
- Protein modelling: We’ll discuss techniques used for the computational simulations of proteins.
- Common protein reactions in food: You'll learn about typical protein-related reactions in different foods.
- Advanced techniques for detecting protein changes: We'll explore analytical methods to identify protein modifications.
- The impact of proteins on health and nutrient availability: You'll also study how proteins affects health and the availability of nutrients.
- Dr Costas Nikiforidis, Biobased Chemistry & Technology, Wageningen University & Research
- Prof Marianne Nissen Lund, Department of Food Science, University of Copenhagen
to be announced later
Date & duration
The course will be held from 29 January - 2 February 2024.
The study load of this course is 1.3 ECTS.
The course language will be English
For organisational questions, please contact
Jochem Jonkman: +31-317-489549 (firstname.lastname@example.org)
Location & Accommodation
The course takes place on Wageningen Campus. The town of Wageningen is 5 km from Ede-Wageningen railway station, from which there is a regular bus service to the city centre of Wageningen. The Ede-Wageningen railway station can be reached by train from Amsterdam Schiphol Airport in about one hour. For train schedules visit: www.ns.nl.
Registration & course fee
You can register for the course at https://event.wur.nl/vlag_fp24/subscribe
The final registration date is 1 January 2024.
Registration will be accepted in the order in which the registration form is received. You will be notified on acceptance of your registration. Additional information will follow afterwards.
The course fee (which includes coffee/tea during breaks, lunches and one dinner on Tuesday, but does not cover accommodation) depends on the participant's affiliation:
|VLAG/WUR PhD candidates*||275|
|All other PhD candidates||500|
|Postdocs and staff affiliated with VLAG||500|
|All other postdocs and university staff, as well as non-profit organisations||725|
|Industry / for-profit organisations||1600|
* VLAG/PE&RC/EPS/WIAS/WASS/WIMEK PhD candidates with an approved TSP
After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.