Physical and biochemical methods for analysis of fish as food

Time and place


Technical University of Denmark - Kgs. Lyngby, Denmark 18.11.2013 to 22.11.2013

Contact person


+45 4425 2581

The overall aim of the course is to provide insight into the state of the art laboratory techniques that are recommended for analysis of the changes occurring in fish muscle after slaughter: rigor mortis, water holding capacity, lipid oxidation, protein oxidation and denaturatrion. Including also the influence of these changes on industrial processes and on product quality.

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), GC (gas chromatography), SDS-PAGE and western blotting. 2-D gel electrophoresis will be discussed and demonstrated.

Credits: 3 ECTS

Deadline for applications: 25 September 2013

Location: National Food Institute, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800 Kgs. Lyngby, Denmark

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