Food enzymology

A.Y. 2017/2018
Overall hours
Learning objectives
To provide knowledge concerning the significance of enzymes in food processing and in food analysis. To provide the capability of using enzyme-based methods for assessing food quality and safety
Expected learning outcomes
After completion of the course, the student will be able to: identify which enzymes are suitable for tailored intervention on food matrices understand the nature of enzyme-dependent modification of foods
Course syllabus and organization

Single session

Lesson period
Second semester
Course syllabus
Formal classes (3 CFU) Fundamentals of enzyme catalysis Regulation of enzyme activity and the influence of environmental factors Enzyme inhibition and enzyme inactivation: their significance to food processes and products Enzymes as production tools: enzyme-based and enzyme-assisted processes in the food industry Immobilized enzymes, non-aqueous and heterogeneous-phase enzyme catalysis; cofactor regeneration Analytical uses of enzymes: applications to food quality and food safety issues Laboratory classes (1 CFU) Assessing enzyme activity in foodstuff Bioniformatics and enzymes Enzyme-based methods for quality assessment
Teaching methods
Il materiale presentato nelle singole lezioni viene distribuito in copia agli allievi a cura del docente.
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 16 hours
Lessons: 24 hours
Professor: Bonomi Francesco