ABOUT THIS COURSE

  • STUDY PROGRAM

    This online course offers a meticulously crafted curriculum designed by Dr. Lutz Popper. Learn more about enzyme diversity, production, and their importance for biscuits, crackers, and wafers.

  • AUDIO CONTENT

    Through immersive audio presentations, Dr. Popper demystifies enzyme functionality, empowering participants to harness the power of enzymes for optimal biscuit quality and flavor development.

  • BROADLY ACCESSIBLE

    While accessible to everyone, this advanced course is recommended for individuals with prior experience in the industry.

COURSE CURRICULUM

    1. Welcome to SternEnzym's Course - Share Your Motivations

    2. Introduction

    3. Optimizing Your Learning Experience

    1. Enzyme Introduction And Basics

    1. Final Assignment

    1. Just one question stands between you and your certificate!

ABOUT THIS COURSE

  • Free
  • 6 lessons
  • Duration: 1 hour
  • Certificate of Completion

INSTRUCTOR

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.