D3a - Dipartimento di Scienze Agrarie, Alimentari e Ambientali - Guida degli insegnamenti (Syllabus)
Basic knowledge of: biochemistry, food biochemistry, food technologies, chemistry.
The course consists of 4 ECTS (36 hours) of theoretical lessons, and 2 ECTS (18 hours) of practical laboratory activities.
Knowledge and understanding:
To achieve adequate knowledge and understanding of theoretical principles and practical parameters of enzymatic processes, for suitable exploitation of enzymes in the enzymatic analysis and in the managing of technological food processes involving exogenous or endogenous enzymes.
Applying knowledge and understanding:
Provide capability to exploit the acquired knowledge toward rational use of enzymes in the fields of enzymatic analysis of food material and of technological food processes involving endogenous and/or exogenous enzymes, for the improvement of both processes and food quality.
Capability of identifying critical points and suggesting best practices at the different levels of production processes to improve the quality and efficiency of food production; capability of clearly communicate notions, ideas and technical solutions to interlocutors of different expertises.
EC Classification. Enzyme kinetics. Kinetic parameters of enzyme performance and specificity. Reversible and irreversible Inhibition. Optimum Temperature, Thermal stability. Optimum pH. Enzyme catalysis. Exploiting kinetic parameters for optimization of enzymatic food processes.
Enzyme extraction and purification; Enrichement parameters. Structure-function issues in enzyme-based food processes: solubility, chemical stability, denaturation, inactivation, engineering. Commercial enzymes. Enzymatic analysis. Enzyme Units. Factors influencing enzyme activity. Direct and indirect Methods for enzyme activity quantitation. Enzymatic methods for quantitation of food analytes. Enzyme modifications of nutritional and flavor characters. Enzymes as markers of food quality. Exogenous enzymes and food processes. Immobilized enzymes. Biosensors. Bioreactors. Eterologous enzymes. Enzymes acting on Carbohydrate, Protein and Lipid components of food materials; Specificity, applications, sources, safety rules. Oxidoreductase enzymes and food. Perspectives on enzyme-based food technologies.
Learning evaluation methods.
Oral discussion on the subjects listed in the teaching program.
Learning evaluation criteria.
The student will have to demonstrate sound knowledge on the theoretical and practical parameters for the rational exploitation of enzymes.
Learning measurement criteria
The final mark is assigned in thirtieths. Maximum mark is 30 cum laude.
Final mark allocation criteria
In order to pass the examination, the student will have to demonstrate a comprehensive understanding of the subjects and the use of proper terminology.
The maximum mark of 30 cum laude is awarded when the student shows excellent understanding of the subjects, fluency in the subject terminology, and ability to deal with simple problems about enzymes.
Enzimologia: Dai Fondamenti Alle Applicazioni. S.Pagani, M.Duranti - Piccin, Padova
Principi Di Analisi Enzimatica. H. Ulrich Bergmeyer, Piccin Ed., Padova
Innovazioni Nell’impiego Degli Enzimi In Enologia, Vitivinicoltura, N.41, 1996
Enzymes in food technology. Whitehurst R., Sheffield Academic Press, UK
Principles of Enzymology for the Food Sciences . JR Whitaker. Marcel Dekker Inc., New York
Biotecnologia: tecnologie enzimatiche. R. Scriban, Calderini, Bologna
Food biochemistry and food processing. Hui Y.H. editor, Blackwell Publishing
Biochemistry of Foods. Eskin NAM and Shahidi F Eds, Academic Press
Biochimica Industriale, Enzimi e loro applicazioni nella Bioindustria, Verga R, Pilone M. Springer