Coordinator: Professor Indrawati Oey
Teaching Staff: Professor Indrawati Oey
Eligibility: Food Science (FOSC) only
Module description
This course will build on understanding on the mechanism and kinetics of food enzymes. Emphasis will be placed on understanding how to control the activity and the stability of food quality related enzymes during food preparation and processing. In addition, the potentials of using exogenous enzymes in food applications will be given in different case studies.
Topics
- Classification of food enzymes
- Mechanism and kinetics of enzyme activity and inactivation
- Potentials of using exogenous enzymes in food applications
- Controlling the activity and stability of food quality related enzymes during processing
Format
4 week intensive course, Semester TBC
4 Lectures of 2 hours
3 tutorials / workshops of 2 hours
Assessment
This module is worth 50% of a 20 credit paper, as follows;
- Group presentation – 20%
- Individual report based on presentation - 10%
- Exam (1 hour) – 20% covering lecture material