Enzymes in Food Industry

The course aims to provide students with a thorough understanding of the application of enzymes in food production, processing, and preservation, to increase yield and quality or to enhance product properties. The course covers all the aspects related to food-enzymes, including basic notions of enzymology (classification, structural aspects, kinetics), strategy of production and purification, immobilization, and regulatory issues. These elements will be also practically deepened by the students in the lab practice. An important part of the course is dedicated to the in-depth analysis of the use of enzymes in many food sectors, analyzing different case studies with a particular focus on the design of new food products and sustainability and circularity.

The student will acquire competences in enzymology and industrial biochemistry within the food industry. The student will develop skills for the application of enzymes in food production to increase yield and quality or to improve the properties of the product, including shelf-life. Moreover, the student will be able to design enzyme-based bioprocesses for the production of foods, raw materials, ingredients in function of specific requirements.