ABOUT THIS COURSE

  • Connect Theory to Practice

    Understand the basic science of enzymes and how it translates into practical applications in biscuit production.

  • Understand Enzyme Basics

    Explore the fundamental types of enzymes and their key functions in biscuit and cracker production.

  • Start Your Enzyme Journey

    Learn the foundational principles of enzymes and their essential role in food production processes.

COURSE CURRICULUM

  1. 1

    • Welcome to SternEnzym's Course - Share Your Motivations

    • Introduction

    • Optimizing Your Learning Experience
  2. 2

    • Enzyme Introduction And Basics
  3. 3

    • Final Assignment
  4. 4

    • Just one question stands between you and your certificate!

INSTRUCTOR

Dr. Lutz Popper

Lutz Popper read food technology at the Berlin University of Technology, followed by research and instruction activities at the Institute of Food Technology. In his Ph.D. thesis he treated the extraction and application of anti-microbial enzymes. Since December 1993, Popper is with Muehlenchemie and SternEnzym, as head of research and development, and since 2009 also as scientific director of the Stern-Wywiol Gruppe. He is an external lecturer for food technology at the Kiel University of Technology since 1997, at the University of Applied Sciences, Hamburg, since 2013 and at the Beuth University of Applied Sciences, Berlin, since 2015 and has contributed 190 articles, posters, lectures, patents and two books to the field of food science.