Currently, there is a very active interest in industry and science to increase the range or proteins used in food products. This change requires a thorough understanding of the main proteins that are present, their properties and the extent to which processing conditions influence these. Chemical modifications during processing and/or isolation of the proteins can largely affect their techno-functional properties in a later application.

This course will give an overview of the composition, structure and properties of the main proteins from plant and animal origin, using examples from meat, dairy, and legume. Chemical reactions that result from processing and other treatments and their effect on protein structure and properties will be discussed, together with the advanced techniques used to analyze and quantify these changes.

For more information visit the VLAG graduate school website.