270012 Food Enzymes and Applications

Detaljer
Ansvarligt institutInstitut for Fødevarevidenskab

English TitleFood Enzymes and Applications
Tidligst mulig placeringBachelor 3. år til Kandidat 2. år
VarighedEn blok
 
Pointværdi7.5 (ECTS)
 
KursustypeFælleskursus
 
EksamenSluteksamen

skriftlig prøve


Alle hjælpemidler tilladt

Beskrivelse af eksamen: Evaluation of an individual paper based on the project work and related curriculum.

Vægtning: Written paper: 100 %



7-trinsskala, intern censur
 
Forudsætninger for indstilling til eksamenApproval of reports from the practical course.
Completion of project work and oral presentation of the work.
 
Rammer for UndervisningLectures 1/3 and exercises: 2/3 per week
 
BlokplaceringBlock 3
Ugestruktur: A
Excersises one day pr. week.

 
UndervisningssprogEngelsk
 
Begrænset deltagerantal25
 
Kursusindhold
The course will treat the most important food enzymes such as oxidoreductases and hydrolases (proteases, lipases, pectinases, amylases, etc.) with respect to structural and functional properties, catalysis, reaction kinetics and enzyme substrate specificity.
Focus will be on enzyme applications for processing and improvement of foods within the fields of Food Chemistry, Plant Food Science, Dairy Technology and Meat Technology, specifically on the influence of enzymes on chemical and physical changes in foods with respect to preservation of quality and processing of foods.
This comprises two aspects, i.e. 1) enzymes present in foods (milk, meat, fruits and cereals) with major influence on their processing quality, and 2) major exogenous enzymes used in the processsing of these foods into high quality foods and drinks.
 
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 become 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
Enzymes are increasingly applied in both food and non-food industries. Advantages obtained by the use of enzymes are the mild reaction conditions, lower risk of toxic by-products, and their great specificity. In food manufacture, enzymes are often applied as processing aids to improve the yield, texture, taste or other quality aspects. The course will be of benefit for students within food technology, biotechnology and related areas.
The main objective of the course is to provide a sound background for the application of enzymes for processing and improvement of foods with focus on the major food groups (dairy, meat and cereal foods and drinks). In addition, the possible advantages and disadvantages of enzymes endogenous in the foods will be emphasised. Major features of enzymes and properties behind their specificity and enzyme assays will be treated theoretically as well as by practical training.

After completion of the course the student should be able to:
Knowledge:
- List the enzyme classes and describe the general effect of enzymes and their regulation
- Describe the mechanism behind the specificity of enzymes
- Describe the major enzymes present in selected foods (milk, meat, wheat and barley) and their influence on the quality of the final products
- describe the mostly used enzymes in the production of selected dairy foods, meat products, bread, beer and food ingredients (glucose syrup, lipids and protein hydrolysates), as well as their function in those products
- provide examples of assays suitable for measurement of various types of enzyme activity and explain the underlying principles

Skills:
- Explain the background for the pH and temperature optimum of enzymes and the nature of co-factors
- Perform laboratory work and handle selected techniques and methods applied in characterisation and use of enzymes
- Design practical work with enzymes, e.g. including use of enzyme assays, and evaluate results obtained
- Apply relevant literature and communicate experiments performed, and results and conclusions obtained within the enzymatic biochemical area in the form of a paper

Competences:
- Cooperate with fellow students about the design, performance and reporting of lab experiments with enzymes and discussion and presentation of obtained results
- Perform and evaluate simple analyses comprising enzymatically catalysed reactions
 
Litteraturhenvisninger
Compendium containing material as mentioned below:

Handbook of Food Enzymology, 2003
ed. John R. Whitaker, Alphons G.J. Voragen & Dominic W.S. Wong
Publisher: Marcel Dekker, Inc.
ISBN: 0-8247-0686-2
selected chapters

Enzymes in Industry. Production and Applications, 3rd edition, 2007
ed. Wolfgang Aehle
Publisher: WILEY-VCH Verlag GmbH & Co. KGaA
ISBN: 978-3-527-31689-2
selected parts

Supplemental papers/chapters
 
Kursusansvarlig
Jeanette Anita Held Otte, jo@life.ku.dk, Institut for Fødevarevidenskab/Fødevarekemi, Tlf: 353-33189
 
Studienævn
Studienævn LSN
 
Kursusbeskrivelsesomfang
forelæsninger24
praktiske øvelser93
forberedelse24
projektarbejde61
eksamen4

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