Semester: 2 / Winter
Lectures/Classes: 15 / 0 hours
Field of study: Biotechnology
Study cycle: 2nd cycle
Type of course: optional
Prerequisites: biochemistry, enzymology, general microbiology
Contact person: dr inż. Wojciech Łaba;
Short description: The lecture series aims to familiarize students with basic applications of enzymatic preparations in food production or in modification of food components. The program of lectures includes application of enzymes i.a. from hydrolase, oxidoreductase and transferase classes, in industrial enzyme-mediated processes, as well as in potential novel areas. The program also embraces description of selected food production technologies with an emphasis on applied enzymatic processes, i.e. brewing, cheese making, baking.
Full description: Possibilities for the application of biocatalysis in food production; modification of food components; functional foods; modification of proteinaceous food components wyth the applicatiojn of proteases, oxidoreductases and isomerases; functional properties of proteins; proteolysis; application of plastein reaction in protein modification; enzymes in dairy industry; application of transglutaminase in modification of food components; bioactive peptides; enzymes in baking and brewing.
Bibliography: Compulsory: 1. Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Science, 2008, 2. Enzymes in Food Technology, Second edition, Ed. R.J. Whitehurst and M. van Oort, Blackwell Publishing Ltd., 2010.
Learning outcomes: After completing the course student In terms of knowledge: 1. knows possible applications of exo- and endogenous enzymes in production of traditional and functional foods, 2. analyzes the effects of modification of food components on their functional, technological organoleptic and health properties. In terms of skills: 1. develops production of various food components with different biological activities, using biocatalytic processing, 2. develops an outline of enzymatic modification of food components aimed at improvement of the functional, technological, organoleptic and health properties, 3. develops a concept of a new food product or modification of a traditional product.
Assessment methods and assessment criteria: written test

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