GID 419E - Enzymes in Food Production

Course Objectives

To introduce enzymes and enzymatic reactions. To explain enzymatic processes used in food industry. To introduce enzymatic food processing methods as an alternative to conventional ones.

Course Description

Classification of enzymes. Kinetics and inhibition mechanisms of enzymatic reactions. Factors affecting enzymatic activity. Enzymatic modification of proteins, carbohydrates, lipids. Use of enzymes in some food products (cereal-based products, dairy products, fruit and vegetable products, meat products). Production and immobilization of enzymes. Industrial applications. Regulatory issues. Consumers’ attitude towards enzymatically modified foods.