Masterclass “Dairy Protein Biochemistry”


2018-07-02 at 00:00


2018-07-04 at 00:00

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Wageningen, The Netherlands

Dairy proteins are an important component of dairy products, but also one of the most widely used proteins in food industry. This masterclass focusses on the specific features of the two main classes of dairy proteins, whey proteins and caseins. Providing insight in the different analytical methodologies that exist to characterize dairy proteins, their variations and molecular features, like modifications. In addition to providing quantitative insight in the nutritional quality of dairy proteins in the human diet.

For more information visit the VLAG Graduate School website.

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