ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20173o14Semester: 2014/2015 winter
Name: Enzymology
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: compulsory
Study Semester: 2
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: prof. dr hab. Danuta Witkowska
Language of instruction: Polish
Learning outcomes: At the end of the course student know the catalytic and physicochemical properties of industrial enzymes, conditions of their production, methods their purification and technological applications
Competences: Students know how to isolate enzymes from biological materials, are capable to produce technical and pure enzyme preparations and know when their to use.
Prerequisites: Organic Chemistry, Biochemistry, Microbiology
Course content: Microbial enzymes (amylases, proteases, lipases, glucosidases, cellulases, pectinases, glucose-oxidases) biosynthesis, production of enzymes preparations, methods their purification and application in production of food of plant and animal origin.
Recommended literature: 1. Enzymes in food processing, Ed. Nagodawithane T., W., Reed G., Acad. Press INC 1993; 2. Biotechnology, Vol. 9, Enzymes, biomass, food and feed, Rehm H., J., Reed G., Ed. Reed G.; Nagodawithane T., W., VCH Weinheim, New York 1997 3. The enzyme reference, Purich D.,L., Allison R.,D., Acad Press, USA, 2002; 4. Introduction to Biotechnology, Thieman W.,J., Palladino M.,A., Pearson Education, 2004.
Assessment methods: Passing grades of laboratory course and written exam, minimum of knowledge to passing grades - 60%.
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