Course code PārZ4034

Credit points 1.50

Natural Substances in Food Systems I

Total Hours in Course60

Number of hours for lectures24

Independent study hours36

Date of course confirmation12.10.2011

Responsible UnitDepartment of Chemistry

Course developer

author Kokapstrādes katedra

Andris Morozovs


Course abstract

Master course students will obtain extended knowledge, skills and competence on enzyme structure, kinetics and regulation of activity in the view of their practical application in solving problems of food products technology, and scientific research by the by disputs on scientific publications and studies of the course “Natural Substances in Systems of Food Staffs I” the first part that is required for the further studies of master course and for the further professional activities.

Learning outcomes and their assessment

KNOWLEDGE. Is able to demonstrate an in-depth knowledge and understanding of the use of enzymes in the development and production of food products in line with the latest developments in food science. Be able to demonstrate the understanding of the concepts of food science and its relationships by implementation them into practice. Test. Enzyme Structure, Characteristics and Kinetics.
SKILLS. Be able to carry out a professional, innovative activity, to formulate and analyse information, problems and their solutions, and to explain and reasoned discuss about the use of enzymes and their impact on food quality, both with specialists and with non-specialists. Be able to self-structure professional self-development, direct own and his subordinates further theoretical and professional development. Can demonstrate a scientific approach to solving problems, take responsibility and initiative by working individually, in a team or by managing other people's work. Be able to take decisions and find creative solutions in changing or uncertain circumstances. Test Application of Enzymes in Food Production and Optimization.
COMPETENCE. Be able to independently and competently obtain, select and analyse information and use it, take decisions and address problems in the use of enzymes in food, show understanding of professional ethics, assess the impact of the use of enzymes on the environment and on the society. Can competently participate in the development of the food science. Independent work. An Overview of the Independent Study of Scientific Literature on the Given Topic and Its Public Discussion.

Course Content(Calendar)

1. Structure and properties of enzymes
2. Higher organisational structure of enzymes in cells
3. Enzyme action mechanisms
4. Enzyme kinetics
5. Application of enzyme kinetics in food production
6. Enzyme inhibitors and its application
7. Methods of enzymes extraction and purification
8. Enzyme immobilisation
9. Application of immobilised enzymes
10. Enzymatic reactions optimisation
11. Application of enzymes in food analysis. Biosensors
12. Application of enzymes in the food industry and their residues in food.

Requirements for awarding credit points

2 tests must be written and credited. An estimate of up to 50 points. Prepared and reported a review on the use of enzymes in food technology, following at least 20 publications in scientific journals and Internet resources in relation to the subject of lectures and the selected subject of Master's work. An estimate of up to 75 points. Activity in the discussions of colleagues' reports, it is up to 16 points. Pass if the sum of the accumulated points is not less than 98.

Description of the organization and tasks of students’ independent work

Preparation to the tests, review at least 20 publications and/or patents, on the applications of enzymes in food technology in scientific journals according an individual topic.

Criteria for Evaluating Learning Outcomes

The overall assessment of studies shall consist of results of 2 tests assessment of individual work and the participation and activity in the discussions of the coliques independent works:
• 2 tests up to 50 points;
• evaluation of the independent work (literature and report) up to 75 points;
• activity in the discussion of individual works and attendance of up to 16 points;
The test pass if the sum of the accumulated points is not less than 98.

Compulsory reading

1. Belitz H.-D., Grosch W., Schieberle P. Lehrbuch der Lebenmittelchemie. 6. Aufgabe. Berlin etc: Springer Verlag, 2008. 1118 S. 2. Morozovs A., Jākobsone I., Mekšs P. Pārtikas ķīmija. Rīga: LU Akadēmiskais apgāds, 2008. 208 lpp. 3. Baltess V. Pārtikas ķīmija. Rīga: Latvijas Universitāte, 1998. 478 lpp. 4. Handbook of food enzymology. Edited by J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong. New York; Basel: Marcel Dekker, 2003, 1108 p.

Further reading

1. Enzymes in food technology. Ed. by R.J.Whitehurst, M. van Oort. 2nd ed. Chichester; Ames, Iowa : Wiley-Blackwell, 2010. 368 p. 2. Bisswanger H. Enzyme kinetics: principles and methods. 2nd. ed. Weinheim Wiley-VCH, 2008. 301 p 3. Enzymes in the environment: activity, ecology, and applications. Ed. by R.G. Burns, R.P. Dick. New York ; Basel: Marcel Dekker, 2002. 614 p. 4. Handbook of food enzymology. Edited by J.R. Whitaker, A.G.J. Voragen, D.W.S. Wong. New York; Basel: Marcel Dekker, 2003, 1108 p.

Periodicals and other sources

1. Food Chemistry. Published by Elsevier Science. ISSN: 0308-8146 Pieejams LLU FB datubāzē ScienceDirect. 2. LWT - Food Science and Technology. Online, . (Lebensmittel-Wissenschaft und -Technologie). Published by Elsevier Science. ISSN (printed): 0023-6438. ISSN (electronic): 1096-1127 Pieejams LLU FB datubāzē ScienceDirect. 3. Food Quality and Preference. Published by Elsevier Science. ISSN: 0950-3293. Pilni teksti Science Direct datubāzē.


Natural Substances in Systems of Food Staffs I