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BIOCHEMISCHE EN ENZYMATISCHE TOEPASSINGEN |
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| Lectured in |
3rd year Agriculture and BiotechnologySection agricultural and food industries
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| Theory |
[A] 25.0 |
| Exercises |
[B] 25.0 |
| Training and projects |
[C] 0.0 |
| Studytime |
[D] 120 |
| Studypoints |
[E] 4 |
| Level |
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| Language of instruction |
Dutch |
| Lecturer |
Geertrui VLAEMYNCK
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| Reference |
BILBIV03O23271 |
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Key words
Biochemical and enzymatical applications
Objectives
Quality control and needs accurate methods for rapid analysis. Many of the more recent developed methods are based on biochemical and enzymatical principles
Topics
Basic prinicples of immunology and immunological methods and appications of this techniques in food industry.Principle and applications of ATP measurements. Application of enzyme technology to folow processes and to identify and detect several components, …..
Prerequisites
Basic knowledge of biochemistry, enzymology and microbiology
Final Objectives
Profound knowledge of biochemical techniques and the application possibilities in the food industry.
Materials used
Theorie :teacher's course and other textbook(s) - school library materials
Study costs
Cost: 10.0 EUR
10 Euro
Study guidance
The student can always make an appointment
Teaching Methods
Lectures
Assessment
Oral examination
Lecturer(s)
Geertrui Vlaemynck
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