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課程名稱 |
食品酵素學
Food Enzymology |
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開課學期 |
110-2 |
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授課對象 |
生物資源暨農學院 食品科技研究所 |
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授課教師 |
貝格爾 |
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課號 |
FOOD7215 |
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課程識別碼 |
641EM3260 |
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班次 |
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學分 |
2.0 |
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全/半年 |
半年 |
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必/選修 |
選修 |
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上課時間 |
星期二6,7(13:20~15:10) |
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上課地點 |
食研222 |
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備註 |
本課程以英語授課。與呂廷璋合授
總人數上限：30人 |
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Ceiba 課程網頁 |
http://ceiba.ntu.edu.tw/1102FOOD7215_ |
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課程簡介影片 |
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核心能力關聯 |
核心能力與課程規劃關聯圖 |
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課程大綱
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為確保您我的權利,請尊重智慧財產權及不得非法影印
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課程概述 |
1. This course will provide an introduction to enzymes in food science.
2. This module is a general introduction to the basic concepts of Enzymes and their functions. The module also gives insight to importance of Enzymes and their real world applications.
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課程目標 |
By the end of this course, the students will:
1. Have fundamental knowledge of chemistry, behavior, and physicochemical properties of enzymes
2. Understanding methods of enzyme purification, characterization, isolation, and identification
3. Have knowledge to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products.
4. Equip the capability to understand aspects of enzymology and the biotechnological strategies for enzyme discovery and development.
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課程要求 |
待補 |
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預期每週課後學習時數 |
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Office Hours |
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指定閱讀 |
1. Principles of Enzymology for the Food Sciences by John R. Whitaker, Marcel Dekker. 1994
2. Enzymes in Food Technology by Robert J. Whitehurst and Maarten van Oort, Wiley. 2010.
3. Enzymes. In: Principles of Food Chemistry. John M. deMan, John Finley, W. Jeffrey Hurst, Chang Yong Lee, Springer. 2018.
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參考書目 |
• Handouts-Review articles, book chapters and references on current research topics will be provided during the semester.
• Recent articles (reviews and textbooks) from internet.
• Enzymes and Food by Shahina Naz, Oxford University Press. 2002.
• Handbook of Food Enzymology by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong, Marcel Dekker. 2003.
• Enzymes in Food Processing by Tilak Nagodawithana, Gerald Reed, Academic Press. 1993.
• Enzymes in Industry: Production and Applications by Wolfgang Aehle, Wiley-VCH. 2004.
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評量方式
(僅供參考) |
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週次 |
日期 |
單元主題 |
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第1週 |
2/15 |
Introduction to enzymology |
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第2週 |
2/22 |
Classification and Nomenclature of enzymes
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第3週 |
3/01 |
Structure and function of enzymes |
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第4週 |
3/08 |
Chemical catalysis/enzyme mechanisms |
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第5週 |
3/15 |
ENZYME KINETICS
Factors affecting enzyme activity- Part I |
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第6週 |
3/22 |
ENZYME KINETICS
Factors affecting enzyme activity- Part II |
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第7週 |
3/29 |
Immobilization of Enzymes- Part I |
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第8週 |
4/05 |
Immobilization of Enzymes- Part II |
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第9週 |
4/12 |
Enzyme engineering |
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第10週 |
4/19 |
Mid-term exam- Open book examination |
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第11週 |
4/26 |
ENZYMES IN FOOD INDUSTRY
•Enzymes in Baking-Part I |
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第12週 |
5/03 |
ENZYMES IN FOOD INDUSTRY
Enzymes in cereals- Part II |
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第13週 |
5/10 |
Enzymes in alcohol fermentation - Part III |
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第14週 |
5/17 |
Enzymes in fruits and vegetables processing |
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第15週 |
5/24 |
Enzymes in meat and feed processing |
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第16週 |
5/31 |
Enzymes in food analysis/food quality management |
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第17週 |
6/07 |
New applications in foods and future prospectus |
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第18週 |
6/14 |
Final examination |
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