NSCPHD1010 FOOD PROTEINS: Significance, Reactions and Modifications - LPhD074
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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
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.
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.
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.
- Project work
- Theory exercises
- 4 ECTS
- Type of assessment
- Written assignmentReport (max. 10 pages) on a course topic relevant for the PhD project of the individual participant.
- Marking scale
- completed/not completed
- Censorship form
- No external censorship