Food Proteins Course

Begin

29-01-2024 om 09:00

Einde

02-02-2024 om 16:00

Maximaal aantal aanmeldingen bereikt, je kunt je niet meer aanmelden.

Locatie

Wageningen, Netherlands

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 Food Proteins course is organized by VLAG Graduate School in cooperation with the Biobased Chemistry & Technology group of Wageningen University and the Department of Food Science, University of Copenhagen.

You can find more information about the course and how to apply here

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