In the course, the students primarily learn about proteins, how they are built up from amino acids, and how their solubility and other properties can be manipulated by changing pH and temperature. In continuation of this, enzymes are briefly introduced. The course focuses on the sustainability of different protein sources in food and specifically examines how insects can be used to create more sustainable protein-rich foods, either secondarily as fish feed or directly. As an example, the challenges of feeding the world’s population with fish reared sustainably in aquaculture are used, illustrated through the work of PhD student.
Find more information and download the teaching material here.
