| Responsible Department | Department of Food Science
95 % DTU Aqua 5 % | ||||||||||||
| Research School | FOOD Denmark | ||||||||||||
| Course Dates | Autumn 2011 | ||||||||||||
| Course Abstract | 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. | ||||||||||||
| Course Home Page | http://www.lmcfood.dk/index.php?id=3611 | ||||||||||||
| Course Registration | Lisbet S. Madsen, Fødevarekemi lsm@life.ku.dk | ||||||||||||
| Deadline for Registration | September 2011 | ||||||||||||
| Credits | 4 (ECTS) | ||||||||||||
| Level of Course | PhD course | ||||||||||||
| Organisation of Teaching | 2 weeks full time, of which one week is at LIFE | ||||||||||||
| Language of Instruction | English | ||||||||||||
| Restrictions | 20 | ||||||||||||
| Course Content | |||||||||||||
| Lectures and demonstrations during the on campus week include the following topics: Characteristics of proteins, Overview of protein reactions, Protein denaturation, Milk proteins structure and functionality and structure forming proteases, Visualisation methods, Protein oxidation, Protein glycation, Enzymatic modification and Production of bioactive peptides, Identification of peptides by LC-MS/MS, Meat proteins and enzymes, Proteomics used to detect changes in meat, Myoglobin and meat colour, and Production of food proteins. | |||||||||||||
| Teaching and learning Methods | |||||||||||||
| 4½ days of intensive on campus course: 40 hours. Preparation and Reading of literature: 25 hours Report written after the course: 35 hours Total 100 hours | |||||||||||||
| 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. | |||||||||||||
| Course 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. | |||||||||||||
| Course Material | |||||||||||||
| 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 uploaded on the course homepage. | |||||||||||||
| Course Coordinator | |||||||||||||
| Jeanette Anita Held Otte, jo@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33189 | |||||||||||||
| Other Lecturers | |||||||||||||
| Leif H. Skibsted Karsten Olsen Mogens L. Andersen Thomas Janhøj Dagmar Brüggemann Jes Knudsen Dereck Chatterton Caroline Baron, Aqua, DTU | |||||||||||||
| Course Fee | |||||||||||||
| Free of charge for PhD-students from Denmark and NOVA Other participants: 11,000 DKK or 2,500 DKK per day. Lunch and coffee/tee is included | |||||||||||||
| Type of Evaluation | |||||||||||||
| Evaluation of written report | |||||||||||||
| Work Load | |||||||||||||
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