| Milk and colostrum contain a great number of bioactive components influencing the human health such as weight management and hypertension. Furthermore, milk components, such as calcium and proteins and new structures created by reaction of these with other components have a great influence on the technological properties of the milk, and might also influence digestion and health properties. This course will provide an overview of milk components with focus on milk proteins and related new dairy structures, as well as of the technological functionality and biological activity of these components. Examples showing new research in these areas will be presented. Together with the ‘omics’ analytical methods, that will be outlined during the course, this will also provide the students with knowledge about new analytical methods used in this area. Finally, representatives from the industry will give their perspectives. The course consists of lectures supplemented in the afternoon by discussions of papers and student presentations. In advance of this intensive course week, students must study the course literature and prepare a presentation of their PhD project. After the course week, students must prepare a written report on subjects from the course related to their project. This post-campus assignment (approx. 10-15 pages)should contain a description and discussion - at PhD level - of aspects of functional milk compounds of relevance for your PhD project. The work load is 2 weeks full time. |
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