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Food enzymes

Course Description: Introduction – Factors affecting enzyme activity – Role of enzymes in food and dairy processing – Production of enzymes from various sources – Enzyme purification and applications – Immobilized enzymes and their applications in food and dairy technology – Modified enzymes – Biological risks of enzyme residues in food products.
Credits: 2
Objectives of the course :

The course aims to introduce the student to the factors affecting enzyme activity and their role in food processing, methods of their production, purification, and applications, and the biological risks associated with their residues.

Course outputs :

1. It explains the factors affecting enzyme activity and their role in food and dairy processing.
2. It explains the methods of enzyme production and purification from various sources, as well as their applications, including immobilized and modified enzymes.
3. He assesses the biological risks of enzyme residues in food products.

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  • Last update: 2026-08-26

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