ABOUT THIS COURSE

  • Solve Common Issues

    Address challenges such as dough stickiness, snap properties, and shelf life with enzyme-based solutions.

  • Understand Enzyme Functions

    Learn how enzymes like amylases, proteases, and lipases influence dough performance and product characteristics.

  • Validate Your Expertise

    Earn a certificate recognizing your advanced knowledge of enzyme applications, guided by industry expert Lutz Popper.

COURSE CURRICULUM

  1. 1

    • Welcome to SternEnzym's Course - Share Your Motivations

    • Introduction

    • Optimizing Your Learning Experience
  2. 2

    • Important Enzymes For Biscuits, Crackers And Wafers
  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.