NSCPHD1010  FOOD PROTEINS: Significance, Reactions and Modifications - LPhD074

Volume 2015/2016
Content

 

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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 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.

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.

Lectures and demonstrations.
Credit
4 ECTS
Type of assessment
Written assignment
Report (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
  • Category
  • Hours
  • Preparation
  • 25
  • Lectures
  • 30
  • Theory exercises
  • 10
  • Project work
  • 35
  • Total
  • 100