Enzymology in Food Processing & Technology

Food enzymology includes the all the aspects of the enzymology important to the food systems. The basic aspects of the food enzymology include: methods of measuring enzymatic activities; extraction of enzymes from microbial,plant and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Applied aspects of the course focus on enzymes used by the food industry and methods for controlling endogenous enzyme activities.

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