General information
The course consists of lectures and laboratory exercises. During the workshop students will be taught the laboratory techniques that are applied for analysis of post mortem changes in fish muscle: 2-D gel electrophoresis, enzyme activity measurements, NMR (nuclear magnetic resonance) spectroscopy, DSC (differential scanning calorimetry) and GC (gas chromatography), SDS-PAGE and western blotting. The participants must prepare by reading submitted course material prior to the course period.
The course is arranged by the National Food Institute at the Technical University of Denmark. It comprises 5 days of exercises, 10 November at 9:00 to 14 November at 17:00, covering a variety of advanced methods to study fish muscle composition and post mortem processes:
- Water pools and their mobility in fish muscle tissue. Correlation to muscle proteins.
- Activity of the TMAO aldolase enzyme: Accumulation of formaldehyde and dimethylamine.
- Lipid and protein oxidation during frozen storage of fatty fish products.
- 2D-gel electrophoretic analysis of fish muscle.
As soon as possible after the evaluation of the course you will receive a course certificate in Danish and English. More information about guest PhD students that want to follow a course at DTU, is available here.
A student who has met the objectives of the course will be able to:
- Carry through low-field nuclear magnetic resonance (NMR) measurements on muscle tissue
- Explain the principles for the usage of NMR and multivariate (3 way) data analysis for determination of the distribution of water populations in muscle tissue
- Explain the relation between protein denaturation and the distribution of water populations in muscle tissue
- Apply a complex enzyme activity assay
- Analyse the correlation between the activity of endogen enzymes and the accumulation of unwanted substances in cod.
- Analyse nutritional and technological problems related to enzyme catalysed reactions during freezing of fish tissue.
- Operate assays for determination of secondary oxidation products (volatiles) using gas chromatography (GC-MS).
- Provide the fatty acid profile of fish samples on the basis of gas chromatography (GC-FID) data.
- Carry through a SDS-PAGE and a Western Blot for determination of protein oxidation.
- Explain the principles of 2-D gel electrophoresis.
- Evaluate the possibilities of using 2-D gel electrophoresis for solving questions regarding natural changes occurring in fish after slaughter.
The overall aim of the course is to provide insight into the state of the art laboratory techniques that are recommended for analysis of the changes occurring in fish muscle after slaughter: rigor mortis, water holding capacity, lipid oxidation,protein oxidation and denaturatrion. Including also the influence of these changes on industrial processes and on product quality.
Content
The highlighted icons, represent the fields of education (in compliance with ISCED Classification) engaged during this course/programme.
Venue
Lyngby, Denmark
23 National Food Institute
The course takes place at DTU Food, Build. 221, DK-2800 Lyngby.
Application
Cost:
<p><strong> </strong>200€ covering the course material, but not the accommodation.</p>
Prerequisites:
The course is preferentially intended for Ph.D. students but open to others in case of vacancy. The participants are given some homework the week before as preparation for the course. PhD students from other universities must fulfil the general entry qualifications required by DTU.
Application Procedure:
To apply, please e-mail to Flemming Jessen (fjes@food.dtu.dk), DTU National Food Institute.
Deadline for application to the course: 25 September 2014
Qualification
Assessment:
Evaluation of exercises/reports, work reports and final discussion.
Credits:
The course consists of lectures and laboratory exercises. During the workshop students will be taught the laboratory techniques that are applied for analysis of post mortem changes in fish muscle: 2-D gel electrophoresis, enzyme activity measurements, NMR (nuclear magnetic resonance) spectroscopy, DSC (differential scanning calorimetry) and GC (gas chromatography), SDS-PAGE and western blotting. The participants must prepare by reading submitted course material prior to the course period.
The course is arranged by the National Food Institute at the Technical University of Denmark. It comprises 5 days of exercises, 10 November at 9:00 to 14 November at 17:00, covering a variety of advanced methods to study fish muscle composition and post mortem processes:
- Water pools and their mobility in fish muscle tissue. Correlation to muscle proteins.
- Activity of the TMAO aldolase enzyme: Accumulation of formaldehyde and dimethylamine.
- Lipid and protein oxidation during frozen storage of fatty fish products.
- 2D-gel electrophoretic analysis of fish muscle.
As soon as possible after the evaluation of the course you will receive a course certificate in Danish and English. More information about guest PhD students that want to follow a course at DTU, is available here.
To apply, please e-mail to Flemming Jessen (fjes@food.dtu.dk), DTU National Food Institute.
Deadline for application to the course: 25 September 2014
Evaluation of exercises/reports, work reports and final discussion.
A student who has met the objectives of the course will be able to:
- Carry through low-field nuclear magnetic resonance (NMR) measurements on muscle tissue
- Explain the principles for the usage of NMR and multivariate (3 way) data analysis for determination of the distribution of water populations in muscle tissue
- Explain the relation between protein denaturation and the distribution of water populations in muscle tissue
- Apply a complex enzyme activity assay
- Analyse the correlation between the activity of endogen enzymes and the accumulation of unwanted substances in cod.
- Analyse nutritional and technological problems related to enzyme catalysed reactions during freezing of fish tissue.
- Operate assays for determination of secondary oxidation products (volatiles) using gas chromatography (GC-MS).
- Provide the fatty acid profile of fish samples on the basis of gas chromatography (GC-FID) data.
- Carry through a SDS-PAGE and a Western Blot for determination of protein oxidation.
- Explain the principles of 2-D gel electrophoresis.
- Evaluate the possibilities of using 2-D gel electrophoresis for solving questions regarding natural changes occurring in fish after slaughter.
The overall aim of the course is to provide insight into the state of the art laboratory techniques that are recommended for analysis of the changes occurring in fish muscle after slaughter: rigor mortis, water holding capacity, lipid oxidation,protein oxidation and denaturatrion. Including also the influence of these changes on industrial processes and on product quality.
The course is preferentially intended for Ph.D. students but open to others in case of vacancy. The participants are given some homework the week before as preparation for the course. PhD students from other universities must fulfil the general entry qualifications required by DTU.
