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Enzymes in Food
Enzyme in Lebensmittel
Last Updated: 2026-02-05 15:09:23
Abstract
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
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. Ruttloff, H. "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. Lösche, K.: "Enzyme in der Lebensmitteltechnologie", B. Behr's Verlag GmbH & Co., Hamburg, 2000.
General Information
- Language
- German
- Frequency
- Yearly recurring
Examination
- Type
- graded semester performance
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture | Enzyme in Lebensmittel |
|
2 h weekly |