82296 - Enzymes In Food Technology

Learning outcomes

The course aims to give students the theoretical  / practices basesfor the use of enzymes in food industrial transformation processes. It will be highlighting the ability of enzymes to influence the organoleptic and the sensory characteristics, and the self-life and the quality Of the food.

Course contents

Description: Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course include methods of measuring enzymatic activities; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Applied aspects of the course focus on enzymes used by the food industry and methods for controlling endogenous enzyme activities.

Program:

Introduction-significance of enzymes in food systems. Nature of enzymes and definitions of enzyme activity. Measurement of enzyme activity.

Fundamentals of enzyme kinetics: units, mechanism of action. Effects of: pH, ionic strength, temperature, pressure; inhibition. Determination of Km and Vmax.

Enzyme localization, compartmentalization, and significance to food quality. Role of enzymes in the color, flavor, and texture of food. Carbohydrate-dependent enzymes; Protein-dependent enzymes and Lipid-dependent enzymes. Factors that affect enzyme activity in natural food systems Effects of processing on enzyme activity. Role of enzymes in climacteric fruits (ripening and senescence)

Enzymes used by the food industry. Use of enzymes in food analysis. Use of enzymes in food processing and analysis.

Purification of soluble and membrane enzymes. Immobilized enzymes.

Readings/Bibliography

Papers and presentations on lectures and practicals provided on the web site.

Teaching methods

lectures.

During the lectures will be discussed the methods related to the use of enzymes in food processing and analysis of food quality control. The topics will be dealt by taking into account both the instrumental aspects and applications. For the various methods will be discussed practical examples.

Assessment methods

 

Evaluation:Grades will be based on a research proposal.

Research Proposal:

Each student is responsible for a proposal to develop of a novel food product based on the use of an enzyme(s). The novel food should be developed and characterized with an emphasis on the principles of food enzymology. Each student is responsible for a oral presentation and for a typed written report. The oral and written reports should consist of an introduction, proposed methods, potential problems, alternative approaches, discussion, and bibliography.

The oral report should be presented in a professional manner using computer projections.

Teaching tools

Video, PC, Overhead Projector

Office hours

See the website of Romana Fato