FCH-35803 Enzymology for Food and Biorefinery - Carbohydrases & Kinetics

Course

Credits 3.00

Teaching methodContact hours
Knowledge clip0
Tutorial0
E-learning material0
Course coordinator(s)dr. ir. MA Kabel
Lecturer(s)dr. ir. AEM Janssen
dr. ir. MA Kabel
Examiner(s)dr. ir. MA Kabel
dr. ir. AEM Janssen

Language of instruction:

EN

Contents:

Note: This is a distance learning course. This course can not be combined in an individual programme with FCH-31306 Enzymology for Food and Biorefinery. For campus students this course can not replace FCH-31306 Enzymology for Food and Biorefinery.
This course builds on the enzymatic aspects of starch and plant carbohydrate (e.g. cellulose, xylan, pectin) degradation. The focus will be on the mode-of-action of various glycoside hydrolases and non-hydrolytic cellulose cleaving enzymes, including importance of 3D-structures. Examples of these enzymes in food and biorefinery processes are given. Catalytic mechanism, structure-function relations, mode of action under changing conditions, as well as enzyme kinetics will be extensively dealt with.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- understand the mode of action of different classes of hydrolytic and oxidative carbohydrate degrading enzymes;
- understand 3D-structures of enzymes via a digital case study and internet data bases;
- predict the course of an enzymatic process by kinetic calculations;
- design, evaluate and understand how to perform experiments with enzymes.

Activities:

- knowledge clips, textual explanations and animations, including exercises with feedback;
- a case study to learn to understand 3D-structures of enzymes;
- a lab simulation case on amylases including report writing.

Examination:

The final grade is based on a remote proctored written theory examination (70%) and a written report of the amylase simulation case (30%).
Requirements to pass:
- LabSim report: minimum grade: 5.0;
- Exam: minimum grade: 5.0;
Final grade (30% report, 70% exam): equal or higher than 5.5.

Literature:

Information will be made available in Brightspace. A handbook for additional background reading, but not necessary to buy: Handbook of Food Enzymology (2003), Whitaker et al. (Ed), Marcel Dekker Inc, New
York, US.

ProgrammePhaseSpecializationPeriod
Compulsory for: MFTDLMaster Spec. Food Technology DL (2020)MSc1DL