School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603911 Enzymes in Food Science
Course Description :

The course deals with the general kinetic principles governing enzyme behavior. It also covers the sources of food enzymes, their immobilization, Assay & various forms. General characteristics and occurrence of carbohydrate enzymes, lipases, and proteases as well as oxido-reductases are covered. Application of enzymes in the baking and milling industries, as well as starch and syrup industry, dairy industry and fruit and vegetable processing is discussed . Finally the course studies the legal and health aspects of enzyme utilization. It also covers the use of enzymes in food analysis and some aspects of enzymes and bioengineering.

Department :Nutrition and Food Technology
Program :Ph.D in Food science and Technology
Course Level :Doctorate
Course Outline :
Food Enzymes 0603911.docx