| Department of Food Science | |||||||||||||||
| Earliest Possible Year | BSc. 3 year to MSc. 2 year | ||||||||||||||
| Duration | One block | ||||||||||||||
| Credits | 7.5 (ECTS) | ||||||||||||||
| Course Level | Joint BSc and MSc | ||||||||||||||
| Examination | Final Examination oral examination All aids allowed Description of Examination: Reports from the practical course containing the theoretical problems and performed work including obtained results form the basis of the oral examination. The presentation and discussion of the obtained results in context with the examination requirement are key elements in the evaluation of the performance. 13-point scale, internal examiner | ||||||||||||||
| Requirement For Attending Exam | Approval of reports from the practical course | ||||||||||||||
| Organisation of Teaching | Lectures 1/3 and exercises: 2/3 per week | ||||||||||||||
| Block Placement | Block 3 Week Structure: A Excersises one day pr. week. | ||||||||||||||
| Teaching Language | English | ||||||||||||||
| Optional Prerequisites | Biochemistry at KVL | ||||||||||||||
| Restrictions | 25 | ||||||||||||||
| Areas of Competence the Course Will Address | |||||||||||||||
| Competences obtained within basic science: Knowledge of biotechnological techniques for production of food enzymes. To understand the mechanisms behind the activity and specificity of selected food enzymes. Competences obtained within applied science: Are able to apply fundamental knowledge of food enzymes to the utilization of enzyme technology for processing of foods. Ability to apply enzyme technology for purification and characterization of proteins and enzymes and to obtain pratical skills using appropiate enzyme assays. | |||||||||||||||
| Course Objectives | |||||||||||||||
| A new practical course to obtain knowledge of enzymes influence on chemical and physical changes in foods with respect to preservation of quality and processing of foods. During the course the student will acquire an understanding of the common applications of enzymes within the food industry such as dairy processes, syrup and juice production, modification of starch, meat tenderization, and be familiar with qualitative and quantitative methods for enzyme applications. | |||||||||||||||
| Course Contents | |||||||||||||||
| The course will treat the most important food enzymes such as proteases, hydrolases, lipases, and oxidases with respect to structural and functional properties, catalysis, reaction kinetics and enzyme substrate specificity. Aspects related to enzyme stability considering inhibitors and cofactors will be included in order to understand the composition of important enzyme assays for determination of the activity and catalytic constants of enzymes. The primary aim of the course is to provide practical learning of enzyme applications for processing and improvement of foods within the field of Food Chemistry, Plant Food Science, Dairy Technology and Meat Technology. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| This is a hands-on course and the basic parts will be handled through experimental exercises with various applications of food enzymes practised in small projects. The student will be introduced to several classic enzyme assays and be partly familiar with quantification of enzyme activity and determination of substrate conversion. The practical exercises will be supported by lectures to provide the necessary theoretical background for the students to carry out the experimental work. Some theoretical exercises and problems will also be touched upon. | |||||||||||||||
| Course Litterature | |||||||||||||||
| Handbook of Food Enzymology ed. John R. Whitaker, Alphons G.J. Voragen & Dominic W.S. Wong Publisher: Marcel Dekker, Inc. ISBN: 0-8247-0686-2 | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Karsten Olsen, ko@life.ku.dk, Department of Food Science/Food Chemistry, Phone: 35333201 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee LSN | |||||||||||||||
| Course Scope | |||||||||||||||
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