Non-enzymatic modifications of protein affect their function and structure. Such modifications in food have implication for food flavour or texture while in biological systems they are associated with several diseases. At a workshop in October 2014 hosted by the National Food Institute, Technical University of Denmark, participants will learn about detection and quantification of protein modifications from world experts in their field and be able to network with people working within the area of protein modification.
In biological systems protein undergo a wide array of modifications that alter their function and their structure. While such modifications are necessary they can have dramatic effects. They are associated with several diseases and in food they can modify nutritional quality and functional properties. Modification of proteins are often determined by their environments, their structural features and by a number of protecting structures as well as by free radicals generated in their vicinity.
The complexity of proteins makes analysis, detection and quantification of non-enzymatic post-translational modification difficult. This workshop allows participants to network with experts in their field and to hear about the latest development in detection and quantification of non-enzymatic post-translational modification in biological systems from food to human health.
The workshop is hosted by the National Food Institute, Technical University of Denmark, with funding from COST (European Cooperation in Science and Technology).
Programme
See the programme for the workshop.
Time
The workshop takes place on Thursday 30 October 2014, 9.30-17.00 hours with a networking event immediately after from 17:00-18:30 hours.
Place
Technical University of Denmark
Anker Engelundsvej 1
Building 101A meeting room S.01
2800 Kgs Lyngby
Registration
Register for the workshop. Deadline for registration is 23 October 2014.