Course Objectives & Requirements:

The course aims at providing information on enzymatic conversion processes with relevance to the food industry. It covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include: basic principles of enzymology; methods of measuring enzymatic activities; extraction of enzymes from microbial, plant and animal systems; methods of enzyme purification and characterization. Applied aspects of the course focus on enzymes used by different fields in food industry:

Course Content:

ØIntroduction

ØPrinciple of enzymatic reactions

ØIntroduction to enzyme kinetics

ØProduction of enzymes

ØEnzyme immobilization

ØApplication of enzymes in dairy, meat, baking, beverages, starch and sugar, as well as in fat and oil processing

ØEnzymatic food analysis.

Credits: 2.5