Proteomics in Foods

Fidel Toldrá is a Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, SpainLeo M. L. Nollet is a Professor at the University College Ghent (Hogeschool Gent), Belgium

• Part I. Principles of Proteomics.- 1. Understanding the proteome. - 2. Extraction/fractionation techniques for proteins and peptides and Protein digestion.- 3. Primary separation: 2-D electrophoresis.- 4. Primary Separation: Chromatography.-  5. Mass spectrometry applications.- Part II. Food Applications of Proteomics.- 6. Challenges and applications of protemics for analysis of changes in early postmortem meat.- 7. Application of proteomics for analysis of protein modifications in postmortem meat.- 8. Biological markers for meat tenderness of the three main French beef breeds using 2-DE and MS approach.- 9. Dry-cured ham.- 10. Evaluation of fish quality and safety by proteomics techniques.- 11. Farmed and Wild fish.- 12. Fish Authentication.- 13. Proteomics in Milk and Milk Processing.- 14. Cheese processing.- 15. Lactic acid bacteria in fermented foods.- 16. Wine quality.- 17. Eggs.- 18. Fruits and vegetables.- 19. Wheat grain proteomics for the food industry.- 20. Proteomics and applications to food science in rice.- 21. Beer proteomics.- 22. Nutritionally relevant proteins.- 23. Relevance of Peptides Bioactivity in Foods.- 24. The role of proteomics in the discovery of marker proteins of food adulteration.- 25. Evaluation of genetically engineered crops using proteomics.- 26. Microbial proteomics for food safety.- 27. Prion biomarkers.- 28. Proteomics of filamentous fungi.