Food Biotransformations

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Course teacher

Associate teachers

Status of the course

Course objectives

To acquire knowledge about natural way of food biotransformation in production processing (improvement of food: flavour, digestibility and/or shelf life etc.)

Course enrolment requirements and entry competences required for the course

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

After successful completion of this course students should:
- Acquire knowledge about enzyme roles in metabolic and biotransformation processes
- Be able to explain the general principles of biotransformations
- Be able to estimate the characteristics of natural ways to improve the flavour, digestibility and/or shelf life of food products as well as their possible effects and modes of action in biological systems.
- Be able to estimate the effect of well-known processes of biotransformations

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introduction to biotransformations and biocatalysis
2nd week: Basic principles of enzymes: classification
3rd week: Basic principles of enzymes: activity and regulation
4th week: Metabolic reactions and metabolic products
5th week: Metabolic reactions and metabolic products
6th week: Microorganisms in food transformations
7th week: Other sources of enzymes
8th week: Biotechnologically important enzymes
9th week: Fermentation
10th week: Probiotics
11th week: Benefits of biotransformations
12th week: Enhancement digestibility, bioavailability and shelf life
13th week: Enhancement of flavours
14th week: Practical applications of enzymes in food biotransformation
15th week: Law regulations

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.