This course provides an overview of the extraction process, chemistry, composition, and structure-function properties of proteins from different sources. Analytical techniques to investigate protein chemistry and functionality will also be thoroughly discussed. 

The course is designed to foster an understanding of the functioning of proteins in food and the impact of different food process steps on their functionality. Additionally, we will explore the analytical techniques employed to reveal such alterations. By the end of the course, participants will have acquired comprehensive knowledge about food proteins and their characteristics. They will also gain the ability to predict how these proteins behave in basic food systems. 

The lectures and demonstrations in this course cover the following topics:

• Introduction to food proteins: 
• Understanding protein structure/function relation
• Protein modelling
• Common protein reactions in food
• Advanced techniques for detecting protein changes
• The impact of proteins on health and nutrient availability

For more information please visit the VLAG Graduate School website.