Table of Contents

ABSTRACT

Enzymes, substances act as catalysts in living organisms, regulate the rate at which chemical reactions proceed without being altered in the process. The catalytic properties of enzymes have long been exploited in many industrial sectors to carry out efficient and cost-effective bioconversions for biotechnological applications. In enzymes biotechnology, microbial enzymes are utilizing as biocatalysts for production of valuable products. Enzymes are used in the environmental processes or for analytical and diagnostic purposes. Safety regulations of foods associated with enzymes focus on allergenic properties and differ among countries. Food safety regulations must be ensured especially with the availability of enzymes with new and unusual properties. Application of nanotechnology and nanoparticles in food has gained great importance in recent years. Nanotechnology has the potential to improve the nutritional value of food and generate new safe-food packaging to extend shelf-life. However, this new technology also raises concern about risk assessment. Nanotechnology risks include environmental risks due to the release of nanoparticles into the environment and safety risks from nanoparticles for workers and consumers.

Keywords: microbial enzymes, food industry, dairy, meat, bakery, beverages