Dairy Protein Biochemistry and Proteomics
Course schedule
| Dates | Start time | End time | Location | Coordinator | registrations app/max |
||
|---|---|---|---|---|---|---|---|
| 24-26 June 2026 | Wageningen Campus | Yvonne Smolders | Apply |
Course description
|
Organised by |
VLAG Graduate School, in co-operation with Food Quality Design, Wageningen University & Research, NL; and Food Science, University of Aarhus, DK |
|
Date |
Wed 24 June 2026 until Fri 26 June 2026 |
Target group
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.
Course aim
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.
Course design
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.
Organisation
Course coordinators
- Prof Kasper Hettinga, Food Quality and Design, Wageningen University & Research, The Netherlands
- Dr Etske Bijl, Food Quality and Design, Wageningen University & Research, The Netherlands
- Prof Lotte Bach Larsen, Food Science, Aarhus University, Denmark
- Dr Nina Aagaard Poulsen, Food Science, Aarhus University, Denmark
Date & duration
The course will be held from 24 June (starting at 13.00hrs) - 26 June (finishing at 13.00hrs) 2026, 2 days.
Study load
The study load of this course is 1 ECTS credits.
Language
The course language will be English.
Registration
The final registration date is 24 May 2026. When you register before 29 April 2026, you will receive an early bird discount.
Registration will be accepted in the order in which the registration form is received. You will be notified on acceptance of your registration. Additional information will follow afterwards.
The course fee (which includes coffee/tea during breaks, lunches and one dinner but does not cover accommodation) depends on the participant's affiliation:
| Registration type | Early bird fee | Regular fee |
| VLAG/WUR PhD and EngD candidates* and PhD's from Aarhus University | € 175 | € 225 |
| All other PhD candidates | € 400 | € 450 |
| Postdocs and staff affiliated with VLAG | € 400 | € 450 |
| All other academic participants and participants from non-profit organisations | € 525 | € 575 |
| Industry / for-profit organisations | € 800 | € 850 |
* WUR PhD candidates with an approved TSP
Cancellation policy
After acceptance of your registration, the VLAG Cancellation Conditions for course participants will apply.
Contact information
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