Dairy Protein Biochemistry and Proteomics

About

The course is intended as a combined PhD course and masterclass. Dairy proteins are an important component of dairy products and are also among the most widely used proteins in the food industry.

In this masterclass, you will learn about the specific features of the two main classes of dairy proteins—whey proteins and caseins—with a special emphasis on casein micelle structure. In the context of the current era of cellular agriculture, the course will also address the similarities and differences between animal-based dairy proteins (cow milk whey and caseins) and recombinant milk proteins produced via precision fermentation, as well as the implications of these differences for casein micelle (re)assembly and functionality.

Course leader

Professor Kasper Hettinga

Target group

The course is aimed at research professionals, including PhD candidates, postdoctoral researchers, and R&D professionals from academia and industry, who already have a basic understanding of protein (bio)chemistry and wish to deepen their knowledge of dairy proteins from a physico-chemical, analytical, and nutritional perspective. Participants should have a background in food or nutritional science, biology, chemistry, or other life sciences.

Course aim

The course is intended as a combined PhD course and masterclass. Dairy proteins are an important component of dairy products and are also among the most widely used proteins in the food industry. In this masterclass, you will learn about the specific features of the two main classes of dairy proteins—whey proteins and caseins—with a special emphasis on casein micelle structure. In the context of the current era of cellular agriculture, the course will also address the similarities and differences between animal-based dairy proteins (cow milk whey and caseins) and recombinant milk proteins produced via precision fermentation, as well as the implications of these differences for casein micelle (re)assembly and functionality.

In this course, you will gain insight into the different analytical methodologies used to characterize dairy proteins, their variability, and molecular features such as modifications. Finally, you will gain quantitative insight into the nutritional quality of dairy proteins in the human diet. Research communication aspects will be addressed in the context of your project, along with discussion of the application of analytical methods covered in the course.

Fee info