Module Code - Title:

FT4437 - MILK PROTEINS AS FOOD INGREDIENTS

Year Last Offered:

2025/6

Hours Per Week:

Lecture

2

Lab

0

Tutorial

2

Other

1

Private

5

Credits

6

Grading Type:

N

Prerequisite Modules:

Rationale and Purpose of the Module:

To provide students with an advanced understanding of the role of milk proteins as food ingredients.

Syllabus:

Milk protein chemistry: caseins, whey proteins, minor constituents. Functional properties of milk proteins: emulsification, foaming, gelation. Significance of milk protein variants to the processing properties of milk, rennet coagulation, cheesemaking, heat stability. Enzymatic hydrolysis of milk proteins: commercial proteinases, hydrolysate characterisation. Milk protein allergenicity: immunoreactive peptide sequences, reduced/hypoallergenic milk protein hydrolysates. Nutraceutical/ bioactive peptides: caseinophosphopeptides, angiotensin converting enzyme inhibitors. Special assignments will involve review and discussion of relevant research papers.

Learning Outcomes:

Cognitive (Knowledge, Understanding, Application, Analysis, Evaluation, Synthesis)

Identify the ingredient application areas of milk proteins. Distinguish the unique structural features of milk proteins. Identify the consequences of genetic polymorphism for structure and function. Outline the behaviour of milk protein ingredients in different food formulations. Describe the methodology used to quantify ingredient functionality. Deliver a presentation on a relevant scientific paper.

Affective (Attitudes and Values)

N/A.

Psychomotor (Physical Skills)

N/A.

How the Module will be Taught and what will be the Learning Experiences of the Students:

Research Findings Incorporated in to the Syllabus (If Relevant):

Prime Texts:

Fox, P. F. and McSweeney, P.L.H (2003) Advanced Dairy Chemistry 3rd Edition , Kluwer Academic/Plenum Publisher, New York

Nakai, S. and Modler, H. W. (2000) Food Proteins: Processing Applications , Wiley-VCH, New York

Damodaran, S. and Paraf, A (1997) 'Food Proteins and their Applications , Marcel Dekker, Inc., New York, Basel, Hong Kong

Other Relevant Texts:

Walstra, P. and Jenness, R (1984) Dairy Chemistry and Physics , John Wiley and Son Inc., New York

ed Fox, P. F (1982) Developments in Dairy Chemistry , Applied Science Publishers Ltd., New York

Programme(s) in which this Module is Offered:

Semester(s) Module is Offered:

Module Leader:

miryam.amigobenavent@ul.ie