Enzyme Technology

In theoretical classes, the syllabus is presented along with examples of application whenever appropriate, and topics for discussion during or in subsequent classes, using slide projection or podcast videos. In laboratory classes, the fundamentals of the experimental procedures are introduced at the beginning of the activity, and the results obtained are discussed and interpreted during and at the end of the activity. These classes provide opportunities for the presentation and discussion of topics and their application in other contexts. Students are encouraged to read the recommended bibliography beforehand and to carry out a critical, evidence-based analysis of the results obtained. Study visits may be organised.

At the end of the CU, the student will:

Understand the theoretical and practical principles related to Enzyme Technology.

Apply knowledge using laboratory resources to solve problems and perform tasks through logical, intuitive and creative thinking, and manual skills using materials, tools and methods.

Demonstrate the ability to use knowledge, skills and personal abilities in group study contexts for professional and personal development.

A. Theoretical Component

1. Fundamentals of Enzyme Technology

1.1. Enzyme classification and nomenclature

1.2. Kinetics of enzymatic reactions and factors affecting enzyme activity

1.3. Mechanisms of enzymatic action

1.4. Enzyme immobilization

2. Industrial Applications of Enzymes

2.1. Applications of enzymes in non-food industries

2.2. Applications of enzymes in the food industry

3. Enzyme regulation, safety and quality assurance

B. Practical Component

Use of enzymes in laboratory practical work. Determination of enzymatic activity and kinetic constants of enzyme-catalysed reactions. Assessment of optimal conditions to enhance enzymatic activity and experimental identification of inhibition and immobilisation mechanisms.

NAO