Workshop: A bird’s eye view of the Chemistry, the Biochemistry and the Physics of milk-based systems
Presented by Prof. Yacine Hemar and Prof. Don Otter
Food Science Programme, the University of Auckland, New Zealand.
In this course different aspects related to milk proteins, milk products and milk ingredients will be considered from a physico-chemical and biochemical view-points. While the basics knowledge of milk proteins is reviewed, recent advances in research in this area will be also exposed. This will include effect of novel process technologies on milk systems and milk products, and state of the art analytical instrumentations used to investigate dairy systems.
Topics to be Covered:
24 Sep. 2015 E213 in food science building
1:30-3:30 pm Yacine Hemar
Topic: Physical methods: Rheology, Light and x-ray scattering
3:45-5:45 pm Yacine Hemar
Topic: Hands on experiments on Rheology and Light scattering
25 Sep. 2015 E213 in food science building
1:30-2:30 pm Don Otter
Topic: Introduction to milk and dairy systems
2:35-4:35 pm Yacine Hemar
Topic: Physical and chemical aspects of casein-based systems
4:45-5:45 pm Don Otter
Topic: Whey proteins
28 Sep. 2015 E213 in food science building
1:30-3:30 pm Don Otter
Topic: Chemical/Biochemical methods: HPLC, LC-MS, ELISA
29 Sep. 2015 E213 in food science building
1:30-3:30 pm Yacine Hemar
Topic: Effect of Novel process technology, mineral balance, milk acidification
3:45-5:45 pm Don Otter
Topic: Organic milks, milk oligosaccharides, genetic variance
Prof. Yacine Hemar is the Director of Food Science at the University of Auckland. He holds a PhD in Physics and a Habilitation to Direct Research from the University of Strasbourg in France. He has previously worked in Industry (Fonterra) and CSIRO in Australia. He has supervised about 30 PhDs and Masters. He has published more than 120 papers, the majority related to milk proteins.
Prof. Don Otter is an honorary Professor in Dairy Science at the University of Auckland. He worked for Fonterra (and NZDRI) for 17 years and has supervised over 20 PhD and MSc students. As well as over 50 confidential research reports, he has published over 70 papers.
Both Profs. Otter and Hemar teach postgraduate and undergraduate students in Food Science. They also teach and coordinate two modules on milk and milk products and ingredients at the postgraduate level.
