Food enzymology covers basic and applied aspects of the enzymology important to food systems. The basic aspects of the course 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. Students develop novel food concepts based on enzymatic reactions/processes.

Students are expected to understand the enzymological aspects of food quality control that affects the color, flavor, and texture of fresh and processed foods. Ability to extract, isolate, and characterize enzymes that act on major food macromolecules is a major learning outcome of the course.

Food Biology Fundamentals
General Biochemistry

Biochemistry and enzymology textbooks, online publications

Grades will be based on 2 exams, a research proposal, and class participation