Traineeship in Norwegian University of Life Sciences
During two months of traineeship in Norwegian University of Life Sciences I have learnt many things. First of all, the aim of my practice was to perform scientific research on in vitro digestion of gradually demineralised casein aggregates and micellar casein. I was introduced to the method of in vitro digestion and following assays of digested samples (sodium dodecyl sulfate-polyacrylamide gel electrophoresis, capillary electrophoresis, spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins). My colleagues were skillful scientists always willing to help, share their knowledge on the results of my research and encourage to try out new techniques of analysis. Futhermore, they could always find a spare minute to discuss other topics that are not related to the research which made them rather my friends than colleagues.
This practice has helped me to improve not only as a professional in food science but also as a person who is now more self-confident, responsible and ready for new challenges.