Industrial Enzymes
Manufacturing, stability and detection
March 26 - 28, 2025

At Hotel Ottilia Copenhagen
Near Carlsberg Brewery in Copenhagen,Denmark

OutcomeThrough presentations, exercises and plenary discussions participants
will acquire solid knowledge of enzyme activity, structure and function
as well as understanding of the industrial manufacturing of enzymes,
from expression and fermentation to recovery and formulation. The
course enables participants to better understand enzymes and enzyme
product stability, thereby enabling the participants to utilise enzymes inthe optimal way in their own applications and processes.

Main subjects taught at the course(see also last pages of flyer for the detailed program)•What is an enzyme?
•
Understanding enzymes - activity, structure and stability•
Enzyme classification•
Expression hosts used for industrial production of enzymes•
Fermentation and recovery•
Enzyme formulation•
Product stability•
Enzyme screening and detection•
Enzyme application - a case study

Target group

The course addresses chemical engineers, technicians, product and process engineers as well as all others working with enzyme products, e.g.
in the food, feed, detergent industry, who would like to understand thefundamentals of enzymes as well as the manufacturing process, productstability and enzyme detection in their own applications.

Form

The course runs for three consecutive days with alternating presentations, exercises and plenary discussions. The course is held in English.

Course dinner

On the evening of the first day the participants are invited to a course
dinner at a nearby restaurant in Copenhagen.

Registration and further information: Please see the next pages

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Possibility tojoin onlineIndustrial Enzymes
Manufacturing, stability and detection
March 26 - 28, 2025

Teachers
Peter Dybdahl Hede, M.Sc. (Chem. Eng.), Ph.D.

Pernille Ollendorff Hede, M.Sc. (Biochem.), Ph.D.

• Master of science in Chemical and Bio-chemical engineering, Ph.D.
• Teaching experience from The Danish
Society of Engineers, Technical University of Denmark and numerous training
courses in enzyme technology• Co-founder of seydlitz.dk• Contact: pthd@seydlitz.dk

Venue• +10 years experience within industrial Enzyme Engineering• Teaching experience from the Uni-versity of Copenhagen and numerous
training courses in Industrial Biotechnology• Master of science in Biochemistry,Ph.D.
• Contact: pohe@seydlitz.dk

Guest speakers:
Hotel Ottilia is located in the middle ofthe Carlsberg City, once the industrial
area of the world-famous Carlsberg beer,
now an upcoming area in Copenhagenkicking and buzzing with creative energy.
Carlsberg City is nestled between Vesterbro, Frederiksberg, and inner city - andwith easy access from CPH airport via
train or metro - so when staying at Hotel
Ottilia, you are just moments away
from… well everything!
Hotel Ottilia Copenhagen

FeeAddress: BRYGGERNES PLADS 7,

The course fee is payable in advance and includes course materials, coffee& refreshments, lunch all three days and dinner on the first evening.

Telephone: +45 33 38 70 30
Booking & service: info@hotelottilia.dk

DK-1799 COPENHAGEN, DENMARK

Physical presence: Per person EUR 2325,- plus VAT. VAT is reclaimable.
Online Presence: Per person EUR 2075,- (No VAT is charged)
Overnight stay at the delegates own expense can be arranged at the course
venue or elsewhere nearby. Please contact Hotel Ottilia Copenhagen at:+45 33 38 70 30 or info@hotelottilia.dk.
Kindly note that Copenhagen is very popular in spring time and that Copenhagen hotels may be fully booked well in advance.

Registration

Aalstrupvej 27
DK - 2500 ValbyDenmark
Tel + 45 44 10 87 00
CVR/VAT no. 34727082

Binding registration at www.seydlitz.dk under “Courses” no later thanFebruary 15th 2025. In case of any questions please contact:
info@seydlitz.dk or phone +45 44 10 87 00.
The course may be subject to cancellation in case of too few participants

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info@seydlitz.dk
www.seydlitz.dk

Industrial Enzymes
Manufacturing, stability and detection
March 26 - 28, 2025

Course contents
CET time zone

Day 1:
10.00 - 10.15

Subject

10.15 - 12.00

Understanding enzymes
Definition of an enzyme
Activation energy
Specificity and activity
Structure and stability
Cofactors

12.00 - 13.00

Lunch

13.00 - 14.30

Enzyme kinetics
Enzymatic reaction rate
Michaelis–Menten kinetics
Single-substrate reactions

14.30 - 16.00

Enzyme classification
Enzyme classes and families
What enzyme classes are used industrially?

18.00 - 21.30

Course dinner

Day 2:

Subject

9.00 – 10.30

Industrial production of enzymes
Using single cells as small protein factories
Fungal expression
Bacterial expression
Safety and Regulatory

10.30 – 12.00

Fermentation and recovery
Cultivation of enzymes
Recovery of enzymes
Granulation of enzymes
Sampling, sensor technology and data analysis

12.00 – 13.00

Lunch

13.00 – 14.30

Enzyme formulation
Solid product formulation
Liquid product formulation

14.30 – 16.00

Product stability
Per se and in application enzyme stability
Real time stability studies
Modelling
Examples of application studies focussing on stability

Course introduction

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Industrial Enzymes
Manufacturing, stability and detection
March 26 - 28, 2025

Course contents - continued
CET time zone

Day 3:

Subject

9.00 – 10.30

Enzymatic activity
Activity screening
Enzyme detection

10.30 – 12.00

Enzyme analysis
New enzyme assay technologies for industrial use
Guest Speaker from GlycoSpot

12.00 – 13.00

Lunch

13.00 – 14.15

A proprietary platform technology to rapidly develop novel enzyme application
Guest speaker from Allozymes

14.15 – 15.45

Enzyme application - Case study from the Detergent industry

15.45 – 16.00

Final remarks and wrap-up

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