本课程结合现代生物科学和食品科学发展趋势，对食品酶学的内容进行系统介绍。包括酶的结构和功能、酶的纯化和鉴定、非水介质酶催化与酶的改造、酶的有理设计和定向进化,典型食品工业过程中酶应用,酶在食品检测中的应用,食品中酶安全性论述。希望学生能够掌握酶学研究的基本方法，了解酶学研究的动态和热点，将来能自觉应用酶学知识解决食品工业中的实际问题。
    This course combined with modern biological science and food science trends, we will present the structure and function of enzymes, purification and identification of enzymatic, non-aqueous enzymatic reactions, the transformation of the enzyme, the enzyme rational design and directed evolution, a typical application of enzymes in food industry process,and  detection, and food enzymes security discourse. 
We expect our students can guide their own work by consciously use these technical methods, especially the thought, in the future graduations and works. And we also want to motivate students’ professional enthusiasm.