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
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
Copies of original visual aids will be made available and circulated among students.