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.
Good knowledge of Biochemistry and Microbiology.
Course contents summary
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.
Oral lessons with the use of multimedia equipment.