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FOOD PROTEINS: Significance, Reactions and Modifications
Provider: Faculty of Science

Activity no.: 5312-16-04-31 
Enrollment deadline: 26/09/2016
Enrollment : Aflevering af rapport
ECTS credits4.00
PlaceDepartment of Food Science
Date and time26.09.2016, at: 09:00 -
30.09.2016, at: 16:00
 
Enrollment : Uden rapport
ECTS credits1.50
PlaceDepartment of Food Science
Date and time26.09.2016, at: 09:00 -
30.09.2016, at: 16:00
Regular seats35
Contact personHenriette Hansen    E-mail address: henha@food.ku.dk
Enrolment Handling/Course OrganiserJeanette Otte    E-mail address: jo@food.ku.dk
Written languageEnglish
Teaching languageEnglish
Semester/BlockAutumn
Block note26 - 30 September 2016
Scheme groupD
Exam formWritten assignment
Criteria for exam assessmentReport (max. 10 pages) on a course topic relevant for the PhD project of the individual participant.
Course workload
Course workload categoryHours
Preparation25.00
Lectures30.00
Theory exercises10.00
Project work35.00
Sum100.00
Content
The course will provide basic knowledge of selected food proteins and their reactions during processing and influence on structure and functionality. In addition, advanced methods used to reveal the proteins and chemical/structural changes will be presented.

Lectures and demonstrations during the on-campus week include the following topics:
Characteristics of proteins, Common protein reactions in foods, such as denaturation, oxidation and glycation, and advanced methods to reveal these, Milk protein structure and functionality, Meat protein structure and functionality, Enzymatic modification and Production of bioactive peptides, Identification of peptides by LC-MS/MS, Meat enzymes, Proteomics used to detect changes in meat, and Health impacts of food proteins.

Learning outcome
The aim of the course is to provide knowledge about how proteins function in relation to foods. After completion of the course the students should have obtained thorough knowledge about some of the important food proteins and their reactions, and be able to predict their behaviour in simple food systems. Furthermore, the students should understand the principles of selected methods used to study proteins and their reactions.

Before the course a short project presentation (5 min) should be prepared and course literature studied. The 4½ days of intensive on-campus course consists of lectures, demonstrations and student discussions and presentations. After the course a short report should be made which relates one or more subjects of the course to the PhD project of the student.

Literature
Background material: Chapter 5: Amino acid, Peptides, and Proteins in Fennema´s Food Chemistry 4th ed. (Eds. S. Damodaran, K.L. Parkin, O.W. Fennema), CRC Press 2008. Supplementary papers and handouts from lectures. The material will be sent to participants.

Teaching and learning methods
Lectures and demonstrations.

Remarks
Price:
200 EUR for PhD-students from Universities Denmark, NOVA and VLAG. Other PhD-students: 645 EUR. Other participants: 1477 EUR or 336 EUR DKK per day. Lunch and coffee/tea is included.

Registration:
On registration, each participant must provide a 1/2-1 page description of their project and the challenges that needs to be solved, in particular with regards to methods to be applied in the project.

Lecturers:
Jeanette Otte, Richard Ipsen, Harry Gruppen, Peter Wierenga, Karsten Olsen, Leif Skibsted, Marianne Nissen Lund, René Lametsch and others.

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