Learning objectives
At the end of the course the students should have learnt the fundamentals of enzymology and should be able to apply this knowledge in food applications.
Prerequisites
Good knowledge of Biochemistry and Microbiology.
Course unit content
Basics of Enzymology.
Enzymatic kinetics and methodology for enzymatic activity analyses.
Isolation, purification and stabilization of enzymes. Biotechnological and industrial applications of enzymes. Biosensors in food applications.
Full programme
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Bibliography
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Teaching methods
Oral lessons with the use of multimedia equipment.
Assessment methods and criteria
Oral and written exam
Other information
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2030 agenda goals for sustainable development
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