| Responsible Department | Department of Food Science | ||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Level of Course | Joint BSc and MSc | ||||||||||||||
| Examination | Final Examination written examination All aids allowed Description of Examination: Evaluation of an individual paper based on the project work and related curriculum. Weight: Written paper: 100 % 7-point scale, internal examiner | ||||||||||||||
| Requirement for Attending Exam | Approval of reports from the practical course. Completion of project work and oral presentation of the work. | ||||||||||||||
| Organisation of Teaching | Lectures 1/3 and exercises: 2/3 per week | ||||||||||||||
| Block Placement | Block 3 Week Structure: A Excersises one day pr. week. | ||||||||||||||
| Language of Instruction | English | ||||||||||||||
| Restrictions | 25 | ||||||||||||||
| Course Content | |||||||||||||||
| 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. | |||||||||||||||
| Teaching and learning Methods | |||||||||||||||
| 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. | |||||||||||||||
| Learning Outcome | |||||||||||||||
| 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 | |||||||||||||||
| Course Literature | |||||||||||||||
| 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 | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Jeanette Anita Held Otte, jo@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 353-33189 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
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