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.

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

ma 12 november 2018 tot do 15 november 2018

Locatie Wageningen, The Netherlands