First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
AGO2044600, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
AG0064, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 6.0
Type of assessment Mark
Course unit English denomination APPLIED ENZYMOLOGY
Website of the academic structure
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Teacher in charge ANNA LANTE AGR/15

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/15 Food Sciences 6.0

Course unit organization
Period Second semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 4.0 32 68.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Prerequisites: Prerequisite: Background knowledge in Chemistry, Biochemestry, Food science and technology courses.
Prerequisites are also computer skills refer to the ability to search scientific information and references.
Target skills and knowledge: The course aims to provide knowledge, from fundamentals to application, necessary for understanding the role of enzymes during food production, processing and storage. In this respect will be considered both the endogenous enzymes present in raw material, both exogenous ones used as additives.
The knowledge gained can be useful:
-to recognize the mechanism of action of different enzyme classes
-to apply this knowledge to specific enzymes for food quality
-to control the endogenous enzyme activity with traditional and innovative methods
-to design, conduct and evaluate the results of enzymatic treatments for production, processing and storage of food.
-to add value to traditional products
-to develop competence in enzyme analytical assay
Examination methods: Interview and exercises on the subjects listed on the Course "Contents" section
Assessment criteria: Skills in researching and communicating scientific knowledge in relation to food enzyme

Ability to troubleshoot and solve technical problems using enzymes

Critical thinking skills to address the needs of efficient utilization of ingredients, by-products and processing water using enzymes
Course unit contents: 1° Credit
Introduction to Applied Enzymology. General characteristics of enzymes. The world market. Food and enzymes: a food technologist's point of view

Immobilized enzymes and their application. Enzymes for biosensors

Application of enzymes in starch conversion. Enzyme and acrylamide.

4° Credit
Protein Hydrolysates.
Transglutaminase and modification of protein function

5° Credit
Enzyme applications in fruit processing. Debittering of juices
Specific enzyme inhibitors for the improvement of food quality

6° Credit
Lipase to produce flavours and Cocoa Butter Replacer
Enzymes and by-products of food industry. Urease. Phytase.
Planned learning activities and teaching methods: The course consists of both lectures and experimental.

Lectures provide the necessary theoretical background to carry out the experimental work.

Experimental include:
1)practical laboratory experiences with various applications of food enzymes
2)learning by cases method
3)educational visit to industry
Additional notes about suggested reading: Slides used in the lectures will be ​​available along with bibliographic material of open access journals.
Link online for the study of specific topics will be suggested.

link where to find teaching materials(
Textbooks (and optional supplementary readings)
  • Gigliotti C., Verga R., Biotecnologie alimentari. Padova: Piccin, 2007. Cerca nel catalogo
  • Whitaker J. Voragen A. Wong D., Handbook of Food Enzymology. --: Marcell Dekker Inc., 2003. capitoli selezionati Cerca nel catalogo

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Problem based learning
  • Case study
  • Working in group

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Good Health and Well-Being Clean Water and Sanitation Industry, Innovation and Infrastructure Responsible Consumption and Production