|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. MA Kabel|
|Lecturer(s)||dr. ir. PA Wierenga|
|dr. ir. AEM Janssen|
|dr. ir. MA Kabel|
|Examiner(s)||dr. ir. PA Wierenga|
|dr. ir. MA Kabel|
Language of instruction:
Assumed knowledge on:
CBI-10306 Cell Biology and MIB-10306 Microbiology & Biochemistry.
FCH-20806 Food Chemistry.
This course builds on the enzymatic aspects that have been discussed in the course Food Chemistry (FCH-20806). A pivotal aspect is to select the right enzyme from a large number of enzymes available in nature in order to control an enzymatic process. Such a process can be designed for food production as well as for biorefinery of an agricultural raw material. The complexity of the raw material matrix and the properties of the enzyme (pH and temperature optimum, reaction products etc.) have to be accounted for. It is important to remember, understand and apply general biochemical principles. Moreover, it is important to extrapolate this knowledge to distinguish and select enzymes that play a role during food processing and biorefining. Exogenous enzymes that are added to a food, as well as endogenous enzymes that are present in a raw material are being discussed. Catalytic mechanism, structure-function relations, mode of action under changing conditions, as well as enzyme kinetics will be extensively dealt with. During the tutorial a case will be studied, using enzyme databases from the Internet. In the laboratory class the knowledge will be applied to design and evaluate an experiment including enzymatic conversions relevant for food processing and biorefinery.
After successful completion of this course students are expected to be able to:
- understand the mode of action of different classes of enzymes;
- use the internet for enzyme data bases;
- select and apply an enzyme for specific food and biorefinery process;
- understand the effects of enzymes on components present in food and agricultural raw materials;
- predict the course of an enzymatic process by kinetic calculations;
- design, carry out and evaluate experiments with enzymes.
Active participation to formal lectures. Participation to tutorials in which a case will be studied dealing with an enzyme that has been recognized by the student to be important for food processing and biorefinery, (identification, mode of action, production and application). For this, enzyme data bases on the internet will be assessed. Participation in a laboratory class in which groups of two students study the enzymatic conversion of a raw material (choice, characterization and design of application).
- written examination (75%);
- evaluation of practical work / lab class report (25%);
To pass the course, both the exam grade and the lab grade should be 5.00 or higher (combined average at least 5.50).
The partial grade (for lab classes) is valid for 5 years.
Learning materials will be made available via Blackboard. 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.
|Compulsory for:||MBT||Biotechnology||MSc||B: Food Biotechnology||5MO|
|MFT||Food Technology||MSc||A: Food Biotechnology and Biorefining||5MO|
|Restricted Optional for:||MBT||Biotechnology||MSc||E: Environmental and Biobased Biotechnology||5MO|
|MFT||Food Technology||MSc||D: Ingredient Functionality||5MO|
|MFT||Food Technology||MSc||E: Dairy Science and Technology||5MO|