Mass spectrometry (MS) is an ideal tool to investigate proteins in food science and recent developments in separation techniques and MS can identify tens of thousands of peptides deriving from hundreds to thousands of proteins in a single sample. Thereby generating a tremendous amount of data. The data complexity exponentially increases with the complexity of food protein mixtures and further multiplies when investigating different processing and storage parameters at different time points. This talk will focus on the different challenges and potential of how to process the data from these systems.
 

About the speaker: Asst. Prof. Tenure Track Søren D. Nielsen is a scientist within food science, and his research have mainly centered on the three topics; Protein chemistry, mass spectrometry and in vivo/ in vitro studies on bioactivity of food components. This includes research on the endogenous peptides generated in human milk, lactose-hydrolysed ultra-high temperature treated milk or yoghurt by different enzymatic activities. Digestomics of milk proteins both in vitro and in vivo, processomics of heat-treated milk proteins and evaluation of the bioactive potential as well as novel visualization of data.