Early bird registration deadline is on 29 April 2026. The final date for registration is 24 May 2026.

Applicants will be informed of acceptance of their registration if possible within two weeks after their registration, but at latest a day after the final registration date. They will then receive instructions for payment, a notice of acceptance and further course details.

After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.

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The course fee includes coffee/tea during breaks, lunches, and one dinner, but does not cover accommodation. 

* WUR PhD candidates affiliated with VLAG, WIMEK, WASS, WIAS, PE&RC with an approved TSP.

Dairy proteins are an important component of dairy products and are also among the most widely used proteins in the food industry. 

The course is aimed at research professionals, including PhD candidates, postdoctoral researchers, and R&D professionals from academia and industry, who already have a basic understanding of protein (bio)chemistry and wish to deepen their knowledge of dairy proteins from a physico-chemical, analytical, and nutritional perspective. Participants should have a background in food or nutritional science, biology, chemistry, or other life sciences.

The course is intended as a combined PhD course and masterclass. Dairy proteins are an important component of dairy products and are also among the most widely used proteins in the food industry. In this masterclass, you will learn about the specific features of the two main classes of dairy proteins—whey proteins and caseins—with a special emphasis on casein micelle structure. In the context of the current era of cellular agriculture, the course will also address the similarities and differences between animal-based dairy proteins (cow milk whey and caseins) and recombinant milk proteins produced via precision fermentation, as well as the implications of these differences for casein micelle (re)assembly and functionality.

In this course, you will gain insight into the different analytical methodologies used to characterize dairy proteins, their variability, and molecular features such as modifications. Finally, you will gain quantitative insight into the nutritional quality of dairy proteins in the human diet. Research communication aspects will be addressed in the context of your project, along with discussion of the application of analytical methods covered in the course.

Introduction of participants, including presentation and discussion of your PhD project or own research work. Lectures covering different theoretical concepts related to milk proteins. Presentations and group work/discussions on theoretical assignments, including, for example, discussion of different models of casein micelles and casein micelle (re)assembly; interpretation of analytical data and outputs; discussion of original research papers related to analytical methodologies and milk protein biochemistry; questions concerning the impact of processing on milk protein biochemistry; and the use of bioinformatics.

• Milk proteins and casein micelles
• Milk proteomics and peptidomics
• Future aspects and casein micelles

• Prof. Kasper Hettinga (Food Quality & Design, Wageningen University and Research)
• Dr Etske Bijl (Food Quality & Design, Wageningen University and Research)
• Prof. Lotte Bach Larsen (Department of Food Science, Aarhus University)
• Dr Nina Aagaard Poulsen (Department of Food Science, Aarhus University)

Information concerning the course contents can be obtained from Prof. Kasper Hettinga.

For organisational matters please contact:
Mrs. Yvonne Smolders
VLAG Graduate School
Phone: +31 317 485108
Email: yvonne.smolders@wur.nl