Enzymes in Food and Feed Industry detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme. For Professional Elective-II scheme and its subjects refer to Food Tech Professional Elective-II syllabus scheme. The detailed syllabus of enzymes in food and feed industry is as follows.
Course Objectives:
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Unit I
INTRODUCTION TO ENZYMES 9
Classification of enzymes. Mechanisms of enzyme action; concept of active site and energetics of enzyme substrate complex formation. Kinetics of single substrate reactions; estimation of Michaelis – Menten parameters, multisubstrate reactions- mechanisms and kinetics; turnover number; types of inhibition & models -substrate, product.
Unit II
ENZYMES IN FOOD INDUSTRY 9
Introduction to enzymes used in Food industry, Objectives of using enzymes in food processing and in food product development, Merits and demerits of using enzymes, Sources of enzymes, Microbial enzymes and their advantages/ disadvantages, Commercially important enzymes used in Food industry and their mode of action, Overview of applications of enzymes in the Food industry, Newer enzymes and their actual and potential applications, Fermentative production of enzymes used in food industry by SSF or SmF, Recovery and purification of enzymes.
Unit III
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Unit IV
APPLICATIONS OF ENZYMES IN FEED INDUSTRY 9
The benefits of supplementation of exogenous enzymes to feed. Use of enzymes in poultry and animal feed.
Unit V
ADVANCES IN UTILIZATION OF ENZYMES 9
Enzymes in biosensors, Enzymes as additives e.g. antioxidant or antimicrobial, Novel food applications of enzymes, Enzymes in active packaging and in edible coatings and films, safety of enzymes used in foods, food grade enzymes, Immobilization of enzymes for food applications, Recombinant enzymes from GMO.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Highlight the action and mechanism of microbial enzymes and fermentative production of enzymes followed by isolation and purification.
- Analyze the role of specific enzymes in the processing of dairy, bakery, brewery, fruit and vegetable products, plantation crops.
- Analyze the role of specific enzymes in starch industry, confectionary, protein hydrolysis, extraction of oil.
- Analyze the role of specific enzymes in processing of meat, seafood and poultry products, waste management, animal feed industry.
- Analyze the role of specific enzymes as biosensors, additives, in packaging, and describe the concept of recombinant enzymes and safety of enzymes.
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.