Welcome to Food Enzymology NB20502!
Food Enzymology is the study of enzymes and their roles in food systems, including their biochemical properties, mechanisms of action, sources, technological applications, and effects on food quality and safety. The course integrates principles of biochemistry, food chemistry, microbiology, and food processing to explain how enzymes influence raw materials and processed foods.
Food Enzymology is the study of enzymes and their roles in food systems, including their biochemical properties, mechanisms of action, sources, technological applications, and effects on food quality and safety. The course integrates principles of biochemistry, food chemistry, microbiology, and food processing to explain how enzymes influence raw materials and processed foods.
- Teacher: SITI NUR EZZATI BINTI YAZID Dr.
- Teacher: Seah Young Ng
Mod Kursus: PTG