Master's course

Enzymology for Food and Biorefinery - Carbohydrases & Kinetics

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's course we will study carbohydrases and the kinetics of these enzymes. Since this online course is part-time, you will be able to combine study and work and enhance your career.

Organised by Wageningen University

Mon 27 September 2021 until Thu 21 October 2021

Duration 4 weeks (20 hours per week).
Price EUR 1,230.00
Certificate 3 ECTS
Course Format Online
Credits ECTS

Content of the course

The online master's course Enzymology for Food and Biorefinery - Carbohydrases & Kinetics builds on the enzymatic aspects of starch and plant carbohydrate (e.g. cellulose, xylan, pectin) degradation. The focus will be on the mode-of-action of various glycoside hydrolases and non-hydrolytic cellulose cleaving enzymes, including the importance of 3D-structures. Examples of these enzymes in food and biorefinery processes are given. The catalytic mechanism, structure-function relations, mode of action under changing conditions, as well as enzyme kinetics will be extensively dealt with.

Online education

The online master's course consists of knowledge clips, textual explanations and animations, including exercises with feedback. Furthermore it includes a case study to learn to understand 3D-structures of enzymes and a lab simulation case on amylases including report writing. Information will be made available via Brightspace. 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.

You will learn to

  • Understand the mode of action of different classes of hydrolytic and oxidative carbohydrate degrading enzymes.
  • Understand 3D-structures of enzymes via a digital case study and internet databases.
  • Predict the course of an enzymatic process by kinetic calculations.
  • Design, evaluate and understand how to perform experiments with enzymes.

Combining courses

When you want to learn more about food biotechnology and processing, other online master's courses are interesting for you too! You can deepen your knowledge in a specific career field, without following a complete master's programme. You can register for any combination, but these are our suggestions:

Capstone project

After completion of two or more online master's 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. Price: €1,230,-.

Level of knowledge

Admission to the course requires a level of education in Food Science and Technology or related, such as Chemical Engineering, Biotechnology. Relevant work experience can be considered.

English proficiency

The language of instruction of this course is in English. Admission to the course requires a level of English as defined at the website for Dutch nationals, EU nationals or nationals outside EU/EFTA respectively.


You can complete the online master's course(s) with an exam (not obligatory). If you don’t complete the course with an exam or if you do not pass the exam successfully, you can ask for a certificate of attendance. When you successfully complete the course and the exam, you are entitled to a certificate of successful completion. The certificate is included in the course price.

Examination dates

  • Exam: 21 October 2021
  • Resit exam: between 28 February 2022 and 6 March 2022

Meet the instructor