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Food Proteins - 2.5 ECTS - 2025
Provider: Faculty of Science

Activity no.: 5312-25-04-31There are 30 available seats 
Enrollment deadline: 03/01/2025
Date and time27.01.2025, at: 09:00 - 31.01.2025, at: 16:00
Regular seats50
ECTS credits2.50
Contact personHenriette Hansen    E-mail address: henha@food.ku.dk
Enrolment Handling/Course OrganiserMarianne Nissen Lund    E-mail address: mnl@food.ku.dk
Written languageEnglish
Teaching languageEnglish partially in English
Exam formAssessment of participants based on their poster presentations (own area of interest, posters prepared for the course)
Exam formOral presentation of an essay/assignment
Exam detailsParticipation in the lectures and student activities is required for passing the course. The course is evaluated as passed or not passed.
Criteria for exam assessmentPreparation of a poster, presentation of the poster, participation in the course, and presentation of case study results
Course workload
Course workload categoryHours
Preparation28.75
Lectures24.00
Theory exercises16.00
Sum68.75
Content
This course provides an overview of the extraction process, chemistry, composition, and structure-function properties of proteins from different sources. Analytical techniques to investigate protein chemistry and functionality will also be thoroughly discussed.

Background: Many discussions revolve around the replacement of animal proteins with plant-based or precision fermentation-derived alternative proteins. But why is this necessary, and can we realistically achieve it?

Food proteins are highly complex compounds, requiring extensive multidisciplinary research for a comprehensive understanding of their structural and functional properties. Even after decades of research, our understanding of food proteins, including well-known ones like dairy and meat proteins, remains incomplete. With the emergence of new protein sources such as legume, oil seed, microbial, and insect proteins, our knowledge gaps become even more apparent. Are these proteins soluble? Do they undergo modification during processing? Can they be used in emulsions, gels, or as meat analogs? How do phospholipids and phenolics affect protein functionality?

The literature on this topic can be confusing, pointing out the need for a systematic investigation

Course aim: The course is designed to foster an understanding of the structural and functional properties of proteins in food and the impact of different food processing steps on their functionality. Additionally, we will discuss the analytical techniques employed to reveal such alterations. By the end of the course, participants will have acquired comprehensive knowledge about different types of food proteins and their properties. They will also gain the ability to predict how these proteins behave when incorporated into different food products.

Course topics: The lectures and demonstrations in this course cover the following topics:

• Introduction to food proteins: We will provide an overview and discuss their key characteristics.
• Extraction of proteins from biomasses: We will provide insights into classical and novel methods used for the recovery of proteins (e.g., alkali and enzymatic extraction) from different types of biomasses.
• Understanding protein structure-function relationship: We will focus on discussing the structural features of specific proteins and how they impact specific functionalities in food systems.
• Protein modelling: We will discuss techniques used for the computational simulations of proteins.
• Common chemical reactions of proteins in food: You will learn about typical protein-related reactions in different foods, e.g., protein oxidation, the Maillard reaction, protein-polyphenol interaction.
• Advanced techniques for detecting protein changes: We will explore analytical methods (e.g. chromatography and mass spectrometry) to identify protein modifications.
• The impact of proteins on health and nutrient availability: We will also discuss how proteins affects health and the availability of nutrients, based on the latest literature in the field.

Learning outcome
Knowledge:
• Describe the fundamental structural and functional characteristics of food proteins.
• Recognize the relationship between protein structure and function in various food systems.
• Identify and describe common chemical reactions involving proteins in food during processing.
• Understand working principles of advanced analytical methods for protein characterization.
• Assess the impact of novel proteins and processing methods on human health.

Skills:
• Predict protein structure-function relationship.
• Predict how proteins will behave in simple food systems.

Competences:
• Proficiency in understanding and assessing the structural and functional properties of food proteins, and discussing expected food protein functionalities with key industrial stakeholders in the field.

Literature
Will be added later.

Teaching and learning methods
Lectures, exercises, poster preparation & presentation, and case studies:

The course comprises various components, including lectures, case studies, presentations, and peer discussions. To kick off the course, every participant is required to give a brief 5-minute presentation about their project and the goals they hope to achieve through the course.

Types of assessment:

Preparation of a poster, presentation of the poster, participation in the course, and presentation of case study results.

Lecturers
Guest lecturers:

• Christophe Schmitt, Nestlé
• Alexander Büll, DTU
• Lars Boyens-Thiele, DTU
• Søren B. Nielsen, Arla Foods Ingredients
• NN, Novonesis
• Costas Nikiforidis, Wageningen University
• Julia Keppler, Wageningen University

Remarks
The course is aimed at PhD candidates and young researchers working in food research, as well as scientists from industries working with food proteins.

Recommended academic qualifications:

MSc degree in food science or protein chemistry and/or basic research experience in food science.

The course fee (which includes coffee/tea during breaks, lunches and one dinner on Tuesday, but does not cover accommodation) depends on the participant's affiliation:

Course fees (DKK/EURO)

2050/275: UCPH/VLAG/WUR PhD candidates
3725/500: All other PhD candidates
3725/500: Postdocs and staff affiliated with UCPH
5400/725: All other postdocs and university staff, as well as non-profit organisations
11920/1600: Industry/for-profit organisations

Contact person: John Greany Sørensen, johns@food.ku.dk

Payment of course fees will take place in DKK at the following website:

https://eventsignup.ku.dk/paymentsite-foodproteins2025

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