To teach the importance of enzymes used in food industry, their usage and their mechanisms.

The historical development of enzymology, the difference between enzyms and catalisors in foof industry, placement of enzymes in the live cells, chemical structure of enzymes, enzyme kinetix and factors affecting enzyme kinetix (pH, substrat concentration, enzyme concentration, temperature, concentration of activator/inhibitor substances), temperature control in spoilage caused by enzymatic reactions, usage of enzymes in food industry, recombinant enzyme technology, genetical modification in enzymes used in food production)