The course aims to provide students with theoretical knowledge and related applications of enzymes in food processing. The aim of the course is to provide the student with the ability to use methodologies based on the use of enzymes for an assessment of the quality and safety of raw materials and food products.
Expected learning outcomes
At the end of the course the students will be able to: i) identify which enzymatic preparations are used for targeted interventions on food matrices; ii) understand the modifications induced by specific enzymes on food matrices; iii) apply methods based on the use of enzymes to define the quality / safety of a food.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)