Key words
Biochemical and enzymatical applications
Objectives
The actual internal quality assurance systems require fast, adequate and accurate detection methods. Many of those industrial applicable techniques are based on enzymatical, biochemical, immunological and microbiological principles. The student of the master in food industry needs to know the fundamentals of those techniques and their application possibilities and restrictions.
Topics
- Basics of immunology including significance and production of polyclonal and monoclonal antibodies.
- Applications of immunological techniques on food products.
- Principle and application possibilities of fast detection techniques (e.g. ATP measurements).
- Enzym kinetics and applicability of enzymes for monitoring (food technology) processes and identification and detection of certain components.
- Practical applications of enzymes in the (food) industry
Prerequisites
Basic knowledge of organic chemistry, biochemistry and microbiology.
Final Objectives
Knowledge on the application of biochemical and enzymatical techniques in the food industry. e.g.
- Good basic knowledge of the biochemical and enzymatical identification techniques
- Basic knowledge on the the application of enzymes in the (food) industry
- Application of a number of biochemical identification techniques
Materials used
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Syllabus. Extra information on Dokeos.
Study costs
Cost: 15.0 EUR
15 €
Study guidance
The student can always make an appointment.
Teaching Methods
lectures & (theoretical) excercices
Assessment
Oral examination with written preparation
Lecturer(s)
T: Kathy MESSENS
P: Kathy MESSENS & Natacha THIENPONT
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