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752-0104-00L 3 Credits

Enzymes in Food

Enzyme in Lebensmitteln

Lecturers & Examiners: Prof. em. Dr. Renato Amadò
VVZ CR n/a

Last Updated: 2026-02-05 15:02:10

Objective

To become acquainted with • the endogenous enzymes of food and their mode of action • the use of enzymes in food processing • the use of enzymes in food analysis

Content

General enzymology (chemical structure, properties, enzyme kinetics), importance of the endogenous enzymes in different food groups, enzymes and technological processes, production of technical enzymes and their use in the food industry, immobilisation of enzymes, enzymic determination of food constituents.

Resources

Lecture Notes

Lecture notes are handed out.

Literature

e.g.: H. Rutloff, “Industrielle Enzyme”, B. Behr’s Verlag GmbH & Co., Hamburg, 1994. Tucker, G.A., Woods, L.F.J., „Enzymes in Food Processing“, 2nd edition, Blackie and Son Ltd., Glasgow and London (1995). Whitaker, J.R., „Principles of Enzymology for the Food Sciences“, 2nd edition, M. Dekker Inc. New York (1993).

General Information

Language
German
Frequency
Yearly recurring

Examination

Type
session examination
Mode
oral 30 minutes

Course Components

Type Title Time & Place Hours
lecture Enzyme in Lebensmitteln
  • Mon 14:15-15:00 (LFO C 13)
  • Fri 10:15-12:00 (LFO C 13)
3 h weekly

Offered In