Enzymatic Food Processing

44B0865

Bachelor

English, German

5.0

only summer term

1 semester

The module includes lectures and a practical part. 

Classification of enzymes, function and characteristics of food-relevant enzymes, methods and process developments for enzymatic food modification (batch vs. conti, limitations), application and functionality of enzymes in: Dairy products, meat products, bakery products, beer & wine, beverage products, food side streams, food additives; legal regulations enzyme applications, analysis of enzymatic modifications in foods 

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Written examination or
• oral exam

The standard form of examination is the written examination (alternative form of examination may be chosen by the examiner and then announced at the beginning of the course)

writen examination, 2 h

oral examination, 30 min

 The students know the basic unit operations of food production. The students have basic knowledge of chemistry and biology. 

 The students know commonly used enzymes in food and their processes. The students are familiar with the possibilities of enzyme characterization and have knowledge of the effect of enzymes in the respective food production.

 The students can independently assess and design enzymatic processes. The students can independently use enzymes to solve specific questions in food production.

 The students understood the application and potential of enzymes in food processes. The students can independently use the knowledge they have acquired to address current issues in the food industry and can assess the potential and risks.

 The students know the basics of enzymes and their application and can use this knowladge independently in food processes. This is the basis in many food processes and a requirement to communicate with food suppliers. In addition, the knowledge learned helps to rethink and evaluate current issues in the food industry.

 Current issues and trends in the food industry are included in this module. These include:  

• Sustainable food production
• Clean label
• Sugar reduction
• Food with added health benefits

Students are encouraged to actively participate in the module.

 Independent preparation and follow-up is required in the module. Learning contents should be deepened independently.

• Ewert, Jacob

• Ewert, Jacob