Course
Protein quality evaluation and application
Protein quality is generally defined as the capacity of dietary protein sources to meet an individual’s amino acid requirements. The protein quality evaluation system considers the capacity of a protein source ingested at the level of the mean protein requirement, which can be assessed using the recommended Digestible Indispensable Amino Acid Score (DIAAS). In light of sustainability, protein quality received a lot of attention in the past years.
Background
Protein quality is generally defined as the capacity of dietary protein sources to meet an individual’s amino acid requirements. The protein quality evaluation system considers the capacity of a protein source ingested at the level of the mean protein requirement, which can be assessed using the recommended Digestible Indispensable Amino Acid Score (DIAAS). In light of sustainability, protein quality received a lot of attention in the past years.
Therefore, we will organise a post-graduate course focussing on:
- What is protein quality?
- How to determine protein quality (focus on assessment in humans)?
- How to apply protein quality in practice?
Distinguished Prof. Paul Moughan, Riddet Institute, New Zealand; well-known expert in the field of protein nutrition, will be the keynote lecturer in this course.
We organise this course in the context of the international symposium on Dietary Protein for Human Health (14-16 September 2023, Utrecht, the Netherlands)
Target group
The course is aimed at PhD candidates, postdoctoral researcher, professionals from both academy and industry, that are interested in knowing how to assess protein quality or applying the protein quality data in practice. An MSc level in (human) nutrition or food science, or alike, is requested. The attendants should have basic knowledge of (human) physiology.
Course design and topics
Through lectures and interactive exercises, the participants will learn:
- on the definitions and evaluation of protein quality
- methods to determine protein quality
- step-by-step calculations of DIAAS
- application of protein quality data
The programme will be made available shortly.
Organisation
Course coordinators
- Dr Nikkie van der Wielen, Animal Nutrition, Wageningen University, The Netherlands
- Dr Marco Mensink, Human Nutrition and Health, Wageningen University, The Netherlands
- Prof. Tom Huppertz, Food Quality and Design, Wageningen University, The Netherlands
Other faculty
- Keynote Lecturer: Distinguished Prof. Paul Moughan, Riddet Institute, New Zealand; well-known expert in the field of protein nutrition.
Date & duration
The course will be held from 18-20 September 2023.
Study load
The study load of this course is 0.6 ECTS credits.
Language
The course language will be English.
Location & accommodation
Lectures and demonstrations will be given at Wageningen University Campus.
Wageningen is located 5 kms from the train station of Ede-Wageningen. This railway station can be reached by train from the airport Schiphol in about one hour.
Hotels:
Wageningen International Congress Centre
Bed & Breakfast:
see Bed & breakfast Wageningen
Rooms and appartments:
Registration & course fee
The number of participants to the course is limited to a maximum of 35. To register please complete the registration form.
The final registration date is 31 August 2023. Applicants will be informed of acceptance of their registration before 31 August 2023. They will receive instructions for payment and further course details.
Course fee includes digital learning materials, coffee/tea during breaks, lunches and a course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:
| VLAG/WU PhD candidates* | € 175 |
| All other PhD candidates | € 400 |
| Postdocs/Staff affiliated with VLAG | € 400 |
| Postdocs/University staff not affiliated with VLAG/ non-profit organisations | € 525 |
| Industry / For-Profit | € 800 |
* VLAG/EPS/PE&RC/WASS/WIAS/WIMEK PhD candidates with an approved TSP.
Check our cancellation policy
Programme details will be made available shortly