Food Enzymology
A.Y. 2021/2022
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.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
More specific information on the delivery modes of training activities for academic year 2021/22 will be provided over the coming months, based on the evolution of the public health situation.
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
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
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
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
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
Lessons: 24 hours
Professor:
Barbiroli Alberto Giuseppe
Professor(s)