INGLESE

Good knowledge of Biochemistry, microbiology and food processing technology.

We foresee 4 CFU (36 hours) of theoretical lessons, and 2 CFU (18 hours) of critical reading and discussion of production protocols and scientific papers.

Mastering of the principles of enzymatic kinetics, main means for studying enzymology and biotechnological applications.

Command of enzymatic stability and activity, to control enzymes and their applications to increase yield and quality in production or enhance product properties.

Skills in designing and advising the appropriate deployment procedures during the different steps of food and beverage to enhance quality and yield; communication skills to transfer information, ideas and technical solutions to colleagues and customers.

Basics of Enzymology: Enzyme Nomenclature and Classification. Isoenzymes. Enzyme structure. Active site. Enzyme biosynthesis, genetic information; structure-function relationship; solubility, denaturation, inactivation, stabilization; chemical and enzymatic modifications; enzyme engineering. Objectives and strategy of enzyme purification.

Enzymatic kinetics: Michaelis-Menten’s kinetic law; kinetic parameters; specificity. Enzymatic inhibition; inhibitors, drugs, pesticides, herbicides. Arrhenius’ graph. Optimal working pH and temperature. Enzymatic catalysis and mechanism. Enzyme-substrate complex. Allosteric enzymes.

Quality control. Quantification of enzymatic activity; enzymatic activity unit; specific activity; regulators of enzymatic activity. Quantification with support enzyme. Quantification of analytes of agricultural and food-farming interest. Enzymatic technology and biotechnology. Enzymes as quality markers.
Production and industrial deployment of enzymes: Sources and purification and modified enzymes. Enzymes and transgenic organism. Heterologous Enzymes; production of metabolites of agricultural, nutrimental and organoleptic interest. Immobilization, enzymatic reactors, multiple-enzyme processes, biosensors. Deployment of purified enzymes in agricultural and industrial processes. Qualitative, quantitative and economical aspects. European legislation about enzyme deployment in food production.

Production: Proteases, amylases, invertases, lipases; specificity, sources, applications: beer technology, enology, enhancement of nutrimental and functional qualities. Enzymes for lipidic matrices. Biotechnology of flavour production. Proteinaceous material recovery from production scraps. Current state and perspective in the use of enzymes of agricultural and food-farming interest

Enzymatic modification: enzymes and their applications to increase yield and quality in production or enhance product properties; control and change of nutrimental and organoleptic characteristics. Enzymes action on carbohydrates: specificity, sources, application (sweetening, clearing, removal of unwanted flavours, stabilization). Polyphenol oxidases and lipoxygenases.

Based on the proficiency of the student during the written and/or oral discussion of the course program subjects.

The student will have to demonstrate sound knowledge on (a) the biochemical components of food, (b) their relationship to nutritional quality and (c) their modification during food processing.

The final mark is attributed in thirtieths.

To pass the examination, the student will have to show a comprehensive understanding of the course topics and being able to use an appropriate technical terminology.

P. Grunwald: Biocatalysis - Biochemical Fundamentals and Applications (ICP London, 2008).
R.J. Whitehurst, B.A. Law, eds.: Enzymes in Food Technology (Sheffield Academic Press, CRC Press, Sehffield, 2002). ISBN 1-84127-223-X
G.R. Whitaker, A.G.J. Voragen, DWS Wong Handbook of food enzymology. Marcel Dekker, Inc. New York-Basel (2002).

YES.
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