Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters. Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.

• 1. Introduction2. Factors affecting enzyme activityPart One Separation, Preparation and Biosynthesis of Enzyme Sources3. Traditional enzyme separation and preparation4. Microbial biosynthesis of enzymes for food applicationsPart Two Enzyme Processing, Packaging, Analysis, and Valorization5. Current and future uses of enzymes in food processing6. Enzymes for food waste remediation and valorisation7. Detection of pesticides in foods by enzymatic biosensors8. Enzymes for food-packaging applicationsPart Three: Applications of Enzymes in Foods9. Enzymes in breadmaking10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications12. High pressure effects on enzyme catalysis and enzyme stability13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters. Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.

• 1. Introduction2. Factors affecting enzyme activityPart One Separation, Preparation and Biosynthesis of Enzyme Sources3. Traditional enzyme separation and preparation4. Microbial biosynthesis of enzymes for food applicationsPart Two Enzyme Processing, Packaging, Analysis, and Valorization5. Current and future uses of enzymes in food processing6. Enzymes for food waste remediation and valorisation7. Detection of pesticides in foods by enzymatic biosensors8. Enzymes for food-packaging applicationsPart Three: Applications of Enzymes in Foods9. Enzymes in breadmaking10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications12. High pressure effects on enzyme catalysis and enzyme stability13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production

Professor Rickey Yada is Dean of The University of British Columbia, Canada, and specializes in the structure-function relationships of food and non-food related enzymes using molecular biology and various physico-chemical techniques, carbohydrate metabolism as it related to process quality as well as various applications of food-related nanoscale science and technology. Prior to his appointment at UBC, he was a Professor in the Department of Food Science, Chair of the Department of Food Science, Assistant Vice President Research, a Canada Research Chair in Food Protein Structure, the Scientific Director of the Food Institute at the University of Guelph and the Vice Chair of the Canadian Institutes of Health Research, Institute of Nutrition, Metabolism and Diabetes. Prof. Yada is the EiC for Trends in Food Science and Technology (Elsevier Food Science journal), and is on the editorial boards for several journals. He is the author of over 200 refereed journal publications and several book chapters. Professor Derek Dee is an Assistant Professor in the Food, Nutrition and Health Program, University of British Columbia, Canada. His research seeks to understand the forces that govern protein structure and function, with an emphasis on potential applications in food, biomaterials and medicine.

• 1. Introduction2. Factors affecting enzyme activityPart One Separation, Preparation and Biosynthesis of Enzyme Sources3. Traditional enzyme separation and preparation4. Microbial biosynthesis of enzymes for food applicationsPart Two Enzyme Processing, Packaging, Analysis, and Valorization5. Current and future uses of enzymes in food processing6. Enzymes for food waste remediation and valorisation7. Detection of pesticides in foods by enzymatic biosensors8. Enzymes for food-packaging applicationsPart Three: Applications of Enzymes in Foods9. Enzymes in breadmaking10. Enzymes in meat and fish11. Enzyme engineering (immobilization) for food applications12. High pressure effects on enzyme catalysis and enzyme stability13. Proteolytic enzymes for functional protein hydrolysates and bioactive peptides production