Research Training Course: Physical and biochemical methods for analysis of fish as food
Time and place:
National Food Institute, Technical University of Denmark, Kgs. Lyngby, Denmark 21.11.2011 to 25.11.2011
Alice Jensen +45 4425 2581
The course consists of a five day workshop with laboratory exercises. During the workshop students will be taught the laboratory techniques that are applied for analysis of post mortem changes in fish muscle: enzyme activity measurements, NMR (nuclear magnetic resonance) spectroscopy, DSC (differential scanning calorimetry) and GC (gas chromatography), SDS-PAGE and western blotting. 2-D gel electrophoresis will be discussed and demonstrated.
Credits: 3 ECTS
Deadline for applications: 21 September 2011