CHEG 664 Enzymes in Food Engineering
This course covers current applications and recent developments of enzymes in food systems. It deals with the kinetic principles of enzymes behavior and sources of food enzymes and activity determination. Characteristics of enzymes in food, including lipases and proteases as well as oxidoreductases will be covered. Through the discussion, the students will learn the common requirements in enzyme immobilization for the food industry. Topics will help students learn applications of enzymes in the cereals, beverage, baking, starch and syrup, dairy and meat industries, and fruit and vegetable processing. It will also discuss the role of enzymes in flavor production. The course will cover the legal and health aspects of enzyme utilization in food products, their use in food analysis and other related aspects of enzymes and bioengineering.
Offered
Fall