Center of Excellence for Molecular Food Sciences

University of Belgrade, Faculty of Chemistry

Proteomics School

Theoretical and practical foundations

25. – 29. May 2015Faculty of Chemistry, Belgrade

Applications for the practical part of the school with attached CVs should be sent to: before 15.5.2015. The attendance fee is 2500 RSD.
Theoretical part of the school and the symposium are organized free of charge. Interested parties need to apply before 15.5.2015, by sending an e-mail to: .
Additional information can be found at:

PROGRAM

Day 1 / Theory:
  • Introduction to proteomics
  • Sample preparation for analysis by mass spectrometry
  • Mass spectrometry of intact proteins and protein derivatives
Practice:
  • Sample preparation for high resolution isoelectrofocusing - IPGT
  • 2D electrophoresis (2DE)

Day 2 / Practice:
  • 2DE gel manipulation, protein spot excision from 2DE gels and in-gel digestion
  • Introduction to a high resolution mass spectrometer: LTQ Orbitrap XL and nano liquid chromatography system (nanoLC)

Day 3 / Practice:
  • Preparation of digested 2DE spots for nanoLC-MS analysis
  • Creation of an LC-MS method for sample analysis
  • Peptide analysis by nanoLC and LTQ Orbitrap XL

Day 4 / Data evaluation:
  • Introduction to algorithms for protein identification and database search
  • Introduction to sequence analysis software

Day 5 / 1st Symposium for mass spectrometry of proteins and proteomics
-Applicative proteomics in biochemistry, immunology and medicine -

Organizing committee, lecturers, demonstrators and associates:

Prof. dr Tanja Ćirković Veličković, Organizing comitee president

Prof. dr Ivanka Karadžić

dr Dragana Stanić – Vučinić

Jelena Vesić

Luka Mihajlović

dr Danijela Apostolović

Sara Trifunović

dr Jelena Radosavljević

dr Dušan Veličković

The School of proteomics was financially supported by the Ministry of education, science and technological development, in accordance with the Contract on Fulfilment of the annual plan of the Centre of Excelence in Molecular Food Sciences.