Biocatalysis pp 233-253 | Cite as

Enzymes in Food and Feed Industries: Where Tradition Meets Innovation

  • Pedro FernandesEmail author


Enzymes have been used for millennia in food applications, well before the nature of these catalysts was even hinted. The increasing knowledge on structure and function of enzymes, together with high throughput screening methods and genetic engineering coupled to an increasing demand for greener production methods and healthy food, has significantly propelled the use of enzymes in food and also in feed. Developments have focused on increasing the efficiency in the production/processing of well-established goods but also in the development of processes for manufacturing new goods. The present work aims to give a brief overview of the historic background, provide insight on the current applications and recent developments of enzymes in food and feed, the rationale underlying such use, and the prospective advances in this area. This encompasses: a comprehensive description of the role played by enzymes in key processes and goods production in food and feed; the requirements on the enzyme properties and formulations assigned for such role; insight on the strategies undertaken towards the design and inception of improved or novel enzymes leading to more effective processes and/or new goods. The multidisciplinary nature of these strategies currently used will be highlighted.


Enzymes Food industry Animal feed Additives Bioprocessing 


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Authors and Affiliations

  1. 1.Department of Bioengineering and IBBInstitute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de LisboaLisbonPortugal
  2. 2.Faculty of Engineering and DreamsUniversidade Lusófona de Humanidades e TecnologiasLisbonPortugal

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