270012 Food Enzymes and Applications

Detaljer
Inst. for Fødevarevidenskab
Tidligst mulig placeringBachelor 3. år til Kandidat 2. år
VarighedEn blok
 
Pointværdi7.5 (ECTS)
KursustypeFælleskursus
 
EksamenSluteksamen

mundtlig eksamen


Alle hjælpemidler tilladt

Beskrivelse af eksamen: Individual oral examination in the general curriculum using the project report as the starting point.

Vægtning: Oral examination in project report and curriculum: 100 %



7-trinsskala, intern censur
 
Forudsætninger for indstilling til eksamenApproval of reports from the practical course. Accomplishment of project work and final report.
Oral presentation of project work and answering to questions.
 
Rammer for undervisningLectures 1/3 and exercises: 2/3 per week
 
BlokplaceringBlock 3
Ugestruktur: A
Excersises one day pr. week.

 
UndervisningssprogEngelsk
 
Begrænset deltagerantal25
 
Kompetenceområder
Competences obtained within basic science:
To understand the mechanisms behind the activity and specificity of selected food enzymes.

Competences obtained within applied science:
Are able to apply fundamental knowledge of food enzymes to the utilization of enzyme technology for processing of foods.
Ability to apply enzyme technology for purification and characterization of proteins and enzymes and to obtain pratical skills using appropiate enzyme assays.
 
Kursets målsætning
The primary aim of the course is to provide practical learning of enzyme applications for processing and improvement of foods within the field of Food Chemistry, Plant Food Science, Dairy Technology and Meat Technology.

To obtain knowledge of the influence of enzymes on chemical and physical changes in foods with respect to preservation of quality and processing of foods.
 
Kursusindhold
The course will treat the most important food enzymes such as oxidoreductases and hydrolases (proteases, lipases, pactinases, amylases, etc.) with respect to structural and functional properties, catalysis, reaction kinetics and enzyme substrate specificity. Aspects related to enzyme stability considering inhibitors and cofactors will be included in order to understand the composition of important enzyme assays for determination of the activity and catalytic constants of enzymes.

 
Undervisningsform
This is a hands-on course and the basic parts will be handled through experimental exercises with various applications of food enzymes practised in small projects. The student will be introduced to several classic enzyme assays and be partly familiar with quantification of enzyme activity and determination of substrate conversion. The practical exercises will be supported by lectures to provide the necessary theoretical background for the students to carry out the experimental work. Some theoretical exercises and problems will also be touched upon.
 
Målbeskrivelse
Stipulated in "Areas of Competence the Course Will Address"
 
Litteraturhenvisninger
Handbook of Food Enzymology
ed. John R. Whitaker, Alphons G.J. Voragen & Dominic W.S. Wong
Publisher: Marcel Dekker, Inc.
ISBN: 0-8247-0686-2

Supplemental papers
 
Kursusansvarlig
Jeanette A. H. Jensen Otte, jo@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 35333189
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger24
praktiske øvelser93
forberedelse24
projektarbejde61
eksamen4

206