Food Enzymology
A.Y. 2024/2025
Learning objectives
The course aims to provide students with theoretical knowledge and related applications of enzymes in food processing. The aim of the course is to provide the student with the ability to use methodologies based on the use of enzymes for an assessment of the quality and safety of raw materials and food products.
Expected learning outcomes
At the end of the course the students will be able to: i) identify which enzymatic preparations are used for targeted interventions on food matrices; ii) understand the modifications induced by specific enzymes on food matrices; iii) apply methods based on the use of enzymes to define the quality / safety of a food.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Principles of enzymology: general information on enzymes and enzymatic catalysis. Study of enzymatic kinetics: the Michaelis-Menten equation and the Hill equation. Determination of enzymatic activity: characteristics of enzymatic assays. Protein stability: stabilizing and denaturing agents. Immobilization: immobilization strategies and their effect on enzyme kinetics. Applications of enzymes in production processes of the agri-food chain: enzymes active on carbohydrates, enzymes active on proteins, enzymes active on lipids, oxidoreductases.
Prerequisites for admission
Basic knowledge of protein structure and of biochemical pathways.
Teaching methods
Frontal lessons and practical classes.
Teaching Resources
Slides from classes are available on the Ariel website.
Reference Textbooks:
MC Bonaccorsi di Patti R Contestabile ML Di Salvo, Metodologie Biochimiche, Zanichelli
S Pagani M Duranti: Enzimologia: dai fondamenti alle applicazioni, Piccin
Reference Textbooks:
MC Bonaccorsi di Patti R Contestabile ML Di Salvo, Metodologie Biochimiche, Zanichelli
S Pagani M Duranti: Enzimologia: dai fondamenti alle applicazioni, Piccin
Assessment methods and Criteria
Oral exams.
Scores will be assessed according to:
- knowledge and understanding of course topics;
- ability to discursively organize knowledge;
- critical assessment of topics;
- communication skills;
- proficiency in the use of specialized vocabulary.
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA). Evaluation is expressed in thirtieths.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
Scores will be assessed according to:
- knowledge and understanding of course topics;
- ability to discursively organize knowledge;
- critical assessment of topics;
- communication skills;
- proficiency in the use of specialized vocabulary.
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA). Evaluation is expressed in thirtieths.
Students with specific learning disabilities or other disabilities are requested to contact the Professor via email at least 15 days before the exam session to agree on any individualized measure. In the email addressed to the teacher, the respective University services must be registered in CC: [email protected] (for students with LD) and [email protected] (for students with disabilities).
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Barbiroli Alberto Giuseppe
Shifts:
Turno
Professor:
Barbiroli Alberto GiuseppeProfessor(s)