| Responsible Department | Department of Food Science
95 % DTU 5 % | ||||||||||||
| Research School | FOOD Denmark | ||||||||||||
| Course Dates | Summer-Autumn 2013 | ||||||||||||
| 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 | August 2013 | ||||||||||||
| Credits | 4 (ECTS) | ||||||||||||
| Level of Course | PhD course | ||||||||||||
| Organisation of Teaching | 2,5 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, Common protein reactions in foods, such as denaturation, oxidation and glycation, and advanced methods to reveals 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. | |||||||||||||
| Teaching and learning Methods | |||||||||||||
| 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. Preparation and Reading of literature: 25 4½ days of intensive on campus course: 40 hours. Report writing 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. Other chapters and papers provided before the course | |||||||||||||
| 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 sent to participants. | |||||||||||||
| 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, Meet Christensen, Jes Knudsen, Dereck Chatterton, a.o. | |||||||||||||
| Course Fee | |||||||||||||
| Free of charge for PhD-students from Denmark and NOVA. Other PhD-students: 500 DKK per day. 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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