Food enzymology

A.Y. 2020/2021
4
Max ECTS
40
Overall hours
SSD
BIO/10
Language
Italian
Learning objectives
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.
Course syllabus and organization

Single session

Lesson period
Second semester
The course will be held partially in the classroom (in presence) and partially in videoconference mode, by using Microsoft Teams (remotely, in sync) according to the scheduled time.
Lessons in presence will be approximately 50% ot the total. Depending on the evolution of the national and regional provisions, the percentage of the lessons in presence may change.
Moreover, will always be guaranteed the possibility to attend remotely, in sync, to lessons scheduled in presence.
Any updates will be communicated through the Ariel web pages.
The methods and criteria for participating in lessons in presence, which require a reservation with the appropriate app, will be published in time on the Ariel web pages.

The exam will be in oral form using Microsoft Teams or, where the regulation allows, in presence, always in oral form.
Course syllabus
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
Prerequisites for admission
Basic knowledge of protein structure and of biochemical pathways.
Teaching methods
Slides from formal classes (2h each), is made immediately available on the Ariel website, along with links to any website that may be used during classroom activities.

Lab classes (4 h each) will cover:
- a comparison of approaches used for assessing enzymatic activity
- evaluating the catalytic parameters (turnover number & Km)
- immobilized enzymes
Teaching Resources
Sledes from classes are immediately available on the Ariel website.

Reference Textbooks:
MC Bonaccorsi di Patti R Contestabile ML Di Salvo, Metodologie Biochimiche, Zanichelli
S Pagani M Duranti: Enzimologia: dai fondamenti alle applicazioni, Piccin
Assessment methods and Criteria
Oral exams.

Scores will be assessed according to:
- knowledge and understanding of course topics
- ability to elaborate course-related concepts
- critical assessment of topics
- communication skills
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 16 hours
Lessons: 24 hours
Educational website(s)