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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Food enzymology
Code: G-016-
Teacher:  Marcello Maria Duranti
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 3
Practices in laboratory:  1
Basic aims:  To provide knowledge concerning the significance of enzymes in food processing and in food analysis. To provide the capability of using enzyme-based methods for assessing food quality and safety
Acquired skills:  After completion of the course, the student will be able to: identify which enzymes are suitable for tailored intervention on food matrices understand the nature of enzyme-dependent modification of foods
Course contents:  Formal classes (3 CFU) The relationships between enzyme catalysis and protein structure Cofactors and their role in catalysis Inhibitors and inactivators Enzymes in food processing Enzyme-based assays Laboratory classes (1 CFU) Assessing enzyme activity in foodstuff Bioniformatics and enzymes Enzyme-based methods for quality assessment
Program:  Formal classes (3 CFU) Fundamentals of enzyme catalysis Regulation of enzyme activity and the influence of environmental factors Enzyme inhibition and enzyme inactivation: their significance to food processes and products Enzymes as production tools: enzyme-based and enzyme-assisted processes in the food industry Immobilized enzymes, non-aqueous and heterogeneous-phase enzyme catalysis; cofactor regeneration Analytical uses of enzymes: applications to food quality and food safety issues Laboratory classes (1 CFU) Assessing enzyme activity in foodstuff Bioniformatics and enzymes Enzyme-based methods for quality assessment
Prerequisites:  Basic knowledge on the structure of biological macromolecules
Preparatory instructions:  none
Learning materials:  Copies of original visual aids will be made available and circulated among students.
Other info:  Class room lectures account for most of the teaching (80-90%), the remainder being either practical labs or presentations from industry experts. Students may choose between written or oral final test.
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Program of Food enzymology (pdf version)
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