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Lecturer(s)
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Komenda Josef, prof. RNDr. CSc., DSc.
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Course content
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The main topics (outline) of the course by individual weeks (13 weeks per semester) of teaching: Introduction to Enzymology, history, nomenclature, data sources Enzyme catalysis, kinetics and thermodynamics od enzymatic reactions Enzyme structure, folding and assembly, Production and purification of enzymes, methods for assessment of catalytic activities Characteristics of the most important technological enzymes Enzymes in baking, fruit processing, brewing, dairy applications and in other food applications Enzymes in animal feeds, household detergents and dishwashing, textile production, paper processing and in other non-food applications Enzymes in organic synthesis and biotransformations Enzymes in analytical chemistry and diagnostics Enzymes in pharmacology and medicine, enzymes as drug targets and drug design Enzyme Safety and Regulatory Considerations
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Learning activities and teaching methods
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- Class attendance
- 26 hours per semester
- Preparation for exam
- 30 hours per semester
- Preparation for classes
- 19 hours per semester
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Learning outcomes
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The course is supposed to provide a broadened knowledge on utilization of enzymes in various industrial applications including food processing, textile industry, analytical and organic chemistry, biotransformations and pharmacology.
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Prerequisites
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unspecified
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Assessment methods and criteria
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unspecified
Examination: written and oral (min. 50 %)
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Recommended literature
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Aehle W. (ed.): Enzymes in Industry. WILEY-VCH Verlag GmbH & Co. KGaA 2007, ISBN: 978-3-527-31689-2.
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Bisswanger H.: Practical Enzymology, Second, Completely Revised Edition, WILEY-VCH Verlag GmbH & Co. KGaA 2011, ISBN: 978-3-527-32076-9.
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Blackwell Publishing Ltd, 2010, ISBN: 9781405183666.
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Poliana J. and MacCabe A.P. (eds.) Industrial Enzymes Structure, Function and Applications., Springer 2007, ISBN: 978-1-4020-5376-4.
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Price N.C., Stevens L.: Fundamentals of enzymology. The cell and molecular biology of catalytic proteins,.
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