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 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.
Content of the course
This course 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.
The master 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 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.
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.
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 - Proteases, Lipases & Bioreactors (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).