4 ECTS points PhD-course
5-day intensive course for persons working with proteins in foods
October 3-7 2011
Aim
Introduce the participants to the major impact of proteins and enzymes in the properties and quality of foods, and to demonstrate advanced methods to detect the food proteins and modified proteins.
Contents
- Proteins as structure formers in food; Structure degrading and structure forming enzymes
- Visualisation of protein structures in foods (CLSM, TEM…)
- Major chemical reactions leading to deterioration of food proteins, i.e. oxidation, glycosylation and de-naturation
- Detection of modified proteins (CE, LC-MS, DSC, 2D-gel electro-phoresis)
- Use of enzymes to improve functional properties of food proteins (proteases, TGase)
- Identification of peptides (LC-MS/MS and Mascot search)
Download course brochure.
You can register on-line for the course here.
If the on-line form does not work (we have encountered problems with it in some browsers), please download and fill out the Excel sheet and mail it to Riikka Raitio: rjr@life.ku.dk.
