Are you a professional in the food industry and do you want to strengthen your expertise and knowledge about enzymatic processes for food production or biorefinery?
In this online master course we will study proteases, lipases and bioreactors. Since this online course is part-time, you will be able to combine study and work and enhance your career.
Content of the course
This course builds on the enzymatic aspects of protein and lipid conversion. Examples of these enzymes in food and biorefinery processes will be discussed. Matrix effects and properties of the enzyme play a role in predicting enzyme kinetics. For proteases, the focus will be on understanding important resulting parameters, such as degree of hydrolysis and peptide chain length. In order to be able to predict the enzymatic process in a bioreactor, enzymatic conversions will be discussed and mass balance calculations, including enzyme kinetics, will be done.
The master course consists of knowledge clips, textual explanations and animations, including exercises with feedback. Furthermore it included a calculation case to understand how to calculate protein hydrolysis parameters and a study case to apply enzyme kinetics in various reactor set-ups. Information will be made available via Blackboard. A handbook for additional background reading, but not necessary to buy: Handbook of Food Enzymology (2003), Whitaker et al. (Ed), Marcel Dekker Inc, New York, US.
What you will learn
- Understand the mode of action of protein and lipid degrading enzymes.
- Understand how to analyze and calculate protein hydrolysis parameters.
- Predict the course of an enzymatic process by kinetic calculations in various reactor set-ups (e.g. batch, CSTR, plug flow).
When you want to learn more about food biotechnology and processing, other courses are interesting for you too! You can deepen your knowledge in a specific career field, without following a complete Master programme. You can register for any combination, but these are our suggestions:
- Enzymology for Food and Biorefinery - Carbohydrases & Kinetics (strongly recommended)
- Sustainable Food and Bioprocessing - Flow and Pinch Analysis
- Sustainable Food and Bioprocessing - Exergy Analysis
After completion of two or more courses there is a unique opportunity to apply what you have learned. You can start a capstone project in consultation with a Wageningen expert in the field. It is a tailor-made project, where you will write a short paper about your results and conclusions. During this work you will be coached by the expert.
A completed BSc in Food Science and Technology or equivalent.
You can complete the course(s) with an exam (not obligatory) or a capstone project. When completed successfully this will be mentioned on your certificate (included in the price).