ECTS
ECTS Course Catalogue
Course details
Course code: NTSS20112f11Semester: 2011/2012 summer
Name: Biocatalysis in Food Industry
Major: Food Technology and Nutrition
Study Type: second cycle
Course type: optional
Study Semester: 1
ECTS points: 1
Hours (Lectures / Tutorials / Other): 15 / 0 / 0
Lecturer: dr hab. Anna Rodziewicz, prof. nadzw. UP
Language of instruction: Polish
Learning outcomes: At the end of course students known of modern possibility the use of enzymes to obtained of traditional and functional ingredients of foods and feeds, also modified while: plasteins, structural lipides, biosurfactants, hormones, nutritions and others.
Competences: Students are able to elaborate design the application of different enzymes for proteins, lipid 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, Mikrobiology
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 prohealthfull ability of enzyme modified food, advanced course on applied enzymatic biocatalysis.
Recommended literature: 1. Enzymatyczna modyfikacja składników żywności. Praca zbior. pod red. Kołakowski E., Bednarski W., Bielecki S., Wydawnictwo A.R. w Szczecinie, 2005; 2. Enzyme biocatalysis, Principles and applications, Ed. Illanes A., Springer Science, 2008; 3. Mikrobiologia techniczna, Mikroorganizmy w biotechnologii, ochronie środowiska i produkcji żywności, t 2. Red. nauk. Libudziz Z., Kowal K., Żakowska Z., PWN, 2008; 4. Biotechnologia żywności, Bednarski W., Reps A., WNT, Warszawa, 2000; 5. Chemia żywności, Praca zbiorowa pod red. Z.E. Sikorskiego, WNT Warszawa, 2000.
Assessment methods: Passing grades of course; minimum of knowledge to passing grades of 60%.
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