FCH-31306 Food Enzymology

Course

Credits 6.00

Language of instruction:

English

Assumed knowledge on:

Food Chemistry (FCH-20806), Celbiology I (CBI-10306) and II (MIB-10306)

Continuation courses:

MSc-Thesis

Contents:

This course builds on the enzymatic aspects that have been discussed in the introduction course on food chemistry. A pivotal aspect is that the food technologist has to select the right enzyme from a huge number of enzymes available, in order to control a specific process. The complexity of the food matrix and the properties of the enzyme (pH-/temperature- optimum, reaction products etc.) have to be accounted for. It is important to have knowledge of general biochemical principles, but moreover it is important to extrapolate this knowledge to enzymes that play a role during processing and storage of foods. Exogenous enzymes (microbial) that are added to a food, as well as endogenous enzymes (plant, animal) 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. During the practical the knowledge will be applied for several enzymatic conversions relevant in the food industry.

Learning outcomes:

After this course the student is able to:
- understand the mode of action of different classes of enzymes;
- apply the knowledge to individual enzymes;
- search the internet for enzyme data bases;
- select and apply an enzyme for a specific process;
- predict the course of an enzymatic process by kinetic calculations;
- design, carry out and evaluate experiments with enzymes.

Activities:

Active participation to formal lectures. Participation to tutorials in which a case will be studied dealing with an example of an enzyme that was recognised to be important for a food production process, including its identification, mode of action, production and application. For this, enzyme data bases on the internet will be used. Participation in a practical class in which groups of two students will study the enzymatic conversion of a raw material to a food product.

Examination:

The final grade is based on a written theory examination, a written report of laboratory classes an oral presentation and an assessment of practical work.

Literature:

A study guide, synopsis of lectures, collection of slides, handouts of recent papers and hand-outs for laboratory class work.