Summary
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 functionalit
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Many discussions revolve around the replacement of animal proteins with plant-based or precision fermentation-derived alternative proteins. But why is this necessary, and can we realistically achieve it?
Food proteins are highly complex compounds, requiring extensive multidisciplinary research for a comprehensive understanding of their structural and functional properties. Even after decades of research, our understanding of food proteins, including well-known ones like dairy and meat proteins, remains incomplete. With the emergence of new protein sources such as legume, oil seed, microbial, and insect proteins, our knowledge gaps become even more apparent. Are these proteins soluble? Do they undergo modification during processing? Can they be used in emulsions, gels, or as meat analogs? How do phospholipids and phenolics affect protein functionality? The literature on this topic can be confusing, pointing out the need for a systematic investigation.
| Organised by | VLAG Graduate School, in cooperation with the Biobased Chemistry & Technology group of Wageningen University and the Department of Food Science, University of Copenhagen |
| Date | 15-19 February 2027 |
| Course load | 1.4 ECTS credits. Participants can get 0.6 credits extra by presenting a poster. |
| Venue | Wageningen Campus (Wageningen University, The Netherlands) |
Registration
Early bird registration deadline is on 21 December 2026. The final date for registration is 15 January 2027.
Applicants will be informed of acceptance of their registration as soon as possible, but at latest 15 January 2027. 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.
>> Register for this course <<
Course fee
The course fee includes coffee/tea during breaks, lunches, and one dinner, but does not cover accommodation.
| Registration type | Early bird fee | Regular fee |
| VLAG/WUR PhD candidates* | € 325 | € 375 |
| All other PhD candidates | € 550 | € 600 |
| Postdocs and staff affiliated with VLAG | € 550 | € 600 |
| All other academic participants and participants from non-profit organisations | € 825 | € 875 |
| Industry / for-profit organisations | € 2000 | € 2050 |
* WUR PhD candidates affiliated with VLAG, WIMEK, WASS, WIAS, PE&RC with an approved TSP.
Target group
The course is aimed at PhD candidates and young researchers working in food research, as well as scientists from industries working with food proteins.
Course aim
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.
Course design, content and topics
The course comprises various components, including lectures, case studies, presentations, and peer discussions. All students should bring a poster of their research, which will be discussed during the poster sessions.
The lectures and demonstrations in this course cover the following topics:
- Introduction to food proteins: We'll provide an overview and discuss their key characteristics.
- Understanding protein structure/function relation: We'll focus on specific proteins and how they work.
- Protein modelling: We’ll discuss techniques used for the computational simulations of proteins.
- Common protein reactions in food: You'll learn about typical protein-related reactions in different foods.
- Advanced techniques for detecting protein changes: We'll explore analytical methods to identify protein modifications.
- The impact of proteins on health and nutrient availability: You'll also study how proteins affects health and the availability of nutrients.
Course faculty
- Dr Costas Nikiforidis, Wageningen University & Research, Biobased Chemistry & Technology
- Prof. Marianne Nissen, University of Copenhagen, Food Science
other course faculty:
- Dr Christophe Schmitt, Protein Senior Expert Nestle
- Dr Julia Keppler, Wageningen University & Research, Food Process Engineering
- other faculty to be confirmed
Contact
More information about the contents of the course can be obtained from the course coordinator, Dr Costas Nikiforidis.
For organisational matters, please contact Jochem Jonkman.
Programme