Courses list

Wersja polska

Course code: NTSS20290f16
Semester: 2016/2017 winter
Name: Biocatalysis in Food Production
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 2
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer:
Language of instruction: Polish


Learning outcomes: Knowledge: The Student knows the possibilities of exogenous and endogenous enzymes to receive of foods and feeds, traditional and functional - recognize the food without free radicals - estimation of nutraceutics - distinguish triacyloglyceroles and structurised lipides – anticipate possibility modify of proteins and polysaccharides – assess the advisability of enzymatic modification of food ingredients. Skills: The Student can develop the new food product, or modify traditional – Learn how to verify treatment technology, while maintaining the activity of the enzymes or from their (denatured) – is able to develop applications of different biocatalysts – can design biokatalytic to receive: cyclical dextrins, biosurfactants, bioactive compounds for peptide function or hormonal function, therapeutic, antianorectic, nutrients and others.

Competences: Social skills (attitude): The Student demonstrate an understanding of the important function of enzymes in food production. Is aware of the unused opportunities to improve its health amenities. Understands the need for continuous training, in order to meet the requirements of the present times.

Prerequisites: Biochemistry, enzymology, food technology, microbiology.

Course content: Biocatalysis in the production processes and the improvement of food ingredients; obtaining of food additives; bioactive and prohealthful properties modified enzymatically of food components; modern directions of application biocatalysis.

Recommended literature: 1. Enzymatic modifikation of food components. Red. Kołakowski E., Bednarski W., Bielecki S., Public A.R. w Szczecinie, 2005; 2. 2. Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Science, 2008 3. Technical Mikrobiology, Microorganisms in biotechnology, environmental protection and food production v 2. Red. Libudziz Z., Kowal K., Żakowska Z., PWN, 2008; 4. Biotechnology Food. Bednarski W., Reps A., WNT, Warszawa, 2000.

Assessment methods: Written exam obligatory

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