ECTS
ECTS Course Catalogue
Course details
Course code: NBSS20093f13Semester: 2013/2014 winter
Name: Enzymatic Biocatalysis in Food Industry
Major: Biotechnology
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. Anna Rodziewicz, prof. nadzw.
Language of instruction: Polish
Learning outcomes: At the end of course students known of modern possibility the use of egzo- and endogenous enzymes to obtained of traditional and functional ingredients of foods and feeds, also modified while: plasteins, structural lipides, biosurfactants, hormones, nutrients and others.
Competences: Students are able to elaborate design the application of different enzymes for proteins, lipides and saccharides modifications. They are able to adapt the acquired knowledge an small scale processing to receive of improved and modern food products.
Prerequisites: Biochemistry, enzymology, food technology, microbiology.
Course content: Biocatalysis in produce and modification of food components from plants, animals and microbial sources; receive a food supplements, once for conversion by-products, bioactive and prohealthful ability of enzyme modified food, advanced course on applied enzymatic biocatalysis.
Recommended literature: 1. Enzymatic modifikation of food components. Red. Kołakowski E., Bednarski W., Bielecki S., Public A.R. w Szczecinie, 2005; 2. Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Science, 2008; 3. Technical Mikrobiology, Mikroorganizmes in biotechnology, environmental protection and food production v 2. Red. Libudziz Z., Kowal K., Żakowska Z., PWN, 2008; 4. Food Biotechnology Bednarski W., Reps A., WNT, Warszawa, 2000.
Assessment methods: Written or oral exam; minimum of knowledge to passing grades - 60%.
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