■ 課程目標及內涵 (Course Objectives and Contents)
學習酵素的性質、結構、活性、動力學、反應機構、和調控等基本理論，以及酵素分離純化與工業化製備的技術，並瞭解酵素應用於食品工業之實務。


■ 主要參考書籍/資料 (Textbooks and References) (教科書遵守智慧財產權觀念不得非法影印)
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (期刊)
■ 本課程是否有使用原文書
是

■ Course Objectives and Contents
Learn the basic theories of enzyme properties, structure, activity, kinetics, reaction mechanism, and regulation, as well as enzyme separation, purification, and industrial preparation technologies, and understand the practical application of enzymes in the food industry.


■ Main reference books/materials (Textbooks and References) (Textbooks comply with the concept of intellectual property rights and may not be illegally copied)
1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (Journal)
■ Is the original text used in this course?
yes

1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (期刊)

1.fundamentals of enzymology.(2nd ed). 1989. Nicholase C. Price, and Lewis Stevens.
2.Handbook of Food Enzymology,2002.John R. Whitaker, Alphons G. J. Voragen, Dominic W.S. Wong
3.Methods in Enzymology (Journal)