|Teaching method||Contact hours|
|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:
Assumed knowledge on:
- enzymology for Food and Biorefinery;
- carbohydrases & Kinetics; Enzymology for Food and Biorefinery;
- proteases, Lipases & Bioreactors; lab skills: pipetting, accurate calibration curves.
In this 2-week laboratory class at the campus of Wageningen University & Research experiments on enzymatic conversions relevant for food processing and biorefinery will be designed and evaluated. In addition, various advanced analysis will be explained and used, including understanding of resulting data.
After successful completion of this course students are expected to be able to:
- carry out an enzyme experiment relevant for food processing and biorefinery;
- select and carry out appropriate analysis, including more advanced chromatographic and mass spectrometric analysis;
- understand how experimental set-up is required to enable answering set research hypotheses.
The activities comprise mostly laboratory classes. A tutorial to plan and design the experimental set-up will be provided prior to the lab classes.
The final grade is based on the reported hypotheses, work plan, data and conclusions.
All information will be provided in Brightspace
|Compulsory for:||MFT||Food Technology||MSc||K: Food Technology (Distance Learning)||3DL|