752-1021-00L Food Enzymology

Abstract	The course covers the fundamentals of food enzymology, application of endogenous and exogenous enzymes in food processing, as well as use of enzymes in analytics.
Learning objective	Students can describe what enzymes are and can explain their use and functions in food and food products. Students can argue why and how enzymes are used in food processing and analysis. Students execute a research project independently and defend their findings during a presentation to peer students and an expert panel.
Content	Enzymes in foods: the use of added enzymes in food processing, control and/or utilization of endogenous enzymes, production of enzyme preparations for food use, and chemical analysis of food components by enzymatic methods. Course contains lectures and a practical group work.
Lecture notes	The lectures are supplemented with handouts.
Prerequisites / Notice	Course prerequisites: Food Chemistry I/II and Food Analysis I/II (or equivalent)