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.