Onderwijstype

Masterclass “Dairy Protein Biochemistry”

Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. Within this masterclass, you will learn about the specific features of the two main classes of dairy proteins, whey proteins and caseins. You will get insight in the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. Finally, you will get quantitative insight in the nutritional quality of dairy proteins in the human diet.

Organisator	The Graduate School VLAG, in co-operation with the Food Design and Quality Group, Wageningen University & Research-NL and the Department of Food Science, Aarhus University-DK
Locatie	Wageningen, The Netherlands

Background

Targed group

The course is aimed at research professionals (PhD level) who already have basic knowledge about protein (bio)chemistry, who want to increase their specific knowledge about dairy proteins from a physico-chemical, analytical, and nutritional perspective. Participants should have a background in food/nutritional science, biology, chemistry or other life sciences

Course aim

Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. The application of dairy proteins in practice depends on both their functional and nutritional properties, which will both be dealt with in the masterclass.

Programme topics

Introduction to milk proteins and casein micelles
Genetic variation and post-translational modifications
Analytical methodology for milk proteins
Nutritional aspects of milk proteins
Quantitative approach to protein quality learn:

Organisation

Course coordinators and lectures

Dr. Kasper Hettinga & Dr Etske Bijl
Food Quality & Design, Wageningen University
Lotte Bach Larsen & Nina Aagaard Poulsen
Department of Food Science, Aarhus University

Date & duration

The course will be held from Monday 2 July 2018 till Thursday 3 May 2018, 2 days

Study load

The study load of this course is 1.0 ECTS = 28 hours. This is including preparatory work

Language

The course language will be English.

Contact information

Information concerning the course contents can be obtained from Dr Kasper Hettinga, kasper.hettinga@wur.nl

For organisational matters please contact:
Mrs. Ingeborg van Leeuwen-Bol, ingeborg.vanleeuwen-bol@wur.nl

Location & accommodation

Lectures will be given at Wageningen University & Research.

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.

A number of hotel rooms have been blocked at Hof van Wageningen. Accommodation costs are € 75, - (single room; bed & breakfast) per night. Participants have to book their own room by sending an e-mail to: info@hofvanwageningen.nl. Please book your room before 19 March 2018 and mention booking code

Registration & course fee

To register please complete the electronic reply form before 3 June 2018.
Applicants will be informed of acceptance of their registration at the latest on 6 June 2018. They will receive instructions for payment and further course details.

Course fee

Course fee includes printed materials, coffee/tea during breaks, lunches and the course dinner but does not cover accommodation. The course fee depends on the participant's affiliation:

VLAG PhD candidates/Dept of Food Science, Aarhus University & iFOOD	€ 150
All other PhD candidates	€ 350
Postdoc/staff from VLAG and Dept of Food Science, Aarhus University & iFOOD	€ 425
Postdoc/staff not affiliated with VLAG	€ 500
Professionals/Non academics	€ 800

Cancellations policy
No charge until 3 June 2018
25% of the course fee paid or due till 6 June 2018
No refund after 7 June

Substitutions for participants may be made at any time until the start of the course.