82296 - Enzymes In Food Technology

Learning outcomes

The course aims to provide students with the theoretical and practical foundations for the use of enzymes in industrial food processing. It will highlight the ability of enzymes to influence the organoleptic and sensory characteristics, as well as the shelf life and quality of food products

Course contents

1. Introduction to the course. The significance of enzymes in food systems. The nature of enzymes and the definition of enzymatic activity. Fundamentals of enzyme kinetics: units of measurement, mechanism of action, effects of pH, ionic strength, temperature, pressure; inhibition, determination of Km and Vmax.
2. Localization and role of enzymes in food quality.

• Enzymatic modification of: Carbohydrates, Proteins, Lipids.  3. Factors influencing enzyme activity in natural food systems.
• Effect of industrial transformations on enzymatic activities. Role of enzymes in climacteric fruits (ripening and senescence). Large-scale use of enzymes in solution in various processes: food industry, starch hydrolysis in the production of glucose, fructose, or maltose syrups, sucrose industry, cellulose degradation, dairy industry, beer, wine, fruit juice, and spirits industries.                                      4. Purification of soluble and membrane-bound enzymes.
• Main methods of extraction and purification. Overview of enzyme production using recombinant DNA technologies.   5. Immobilized enzymes.
• Immobilization of enzymes: Partition and diffusion effects of the substrate. Enzyme reactors. Biosensors. Use of enzymes for analytical purposes.

Readings/Bibliography

Students will be provided with all materials used in the theoretical lectures. No particular text is required.

Teaching methods

Lectures


Theoretical and practical exercises using software such as:


Protein purification software and Enz Lab (enzyme kinetics simulation software)


Use of digital tools for in-progress learning verification (Virtual).

Assessment methods

The examination will consist of preparing a paper on the use of an enzyme in an industrial food processing process.


Each student will be responsible for a literature search to describe the development of a new food product based on the use of an enzyme. Each paper should highlight the principles of enzymology applied to food technology.


The paper will be the subject of an oral presentation that will consist of a computerised presentation (power-point) comprising an introduction, description of the proposed method, analysis of potential problems, possible alternative approaches, discussion and bibliography.


The final assessment will be made in thirtieths and the clarity of the exposition, as well as the property of the scientific language used, will contribute to the evaluation of excellence.

Teaching tools

Power Point slides and virtual softwares

Office hours

See the website of Maria Cristina Barbalace