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Course Code: 
FDE 350
Course Period: 
Spring
Course Type: 
Core
Theoric: 
3
Practice: 
0
Credits: 
3
ECTS: 
5
Course Language: 
English
Course Objectives: 
To be able to calculate the reaction rates of enzymes that play an important role in food production and spoilage and to transfer the necessary information to characterize the parameters affecting enzyme properties; to be able to transfer the necessary information to make the necessary kinetic calculations for the operation, yield and feasibility of cell or product production through fermentation; to be able to transfer the necessary information to calculate the enzyme inactivation during heat treatment, decreases in microbiological load and nutritional value; to be able to transfer the necessary information for the calculations required for shelf life and accelerated shelf-life studies.
Course Content: 

Reaction rate. Kinetics of food reactions. Applications in food systems. The kinetics of enzymatic reactions. Kinetics of biomass formation, substrate consumption and product formation in cell cultures. Fermenter design and analysis. Effects of heat treatment on biological and chemical reactions in foods. Shelf life and accelerated shelf life calculations.

Course Methodology: 
1: Lecture by instructor, 2: Lecture by instructor with class discussion
Course Evaluation Methods: 
A: Written exam

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