吕飞，工学博士，教授，博士生导师，食品加工新技术与营养安全研究中心主任。第三届肉、禽、水产制品国家评委，浙江省151第三层次人才。2009年获浙江大学食品安全专业博士学位，2014年至2015年在美国马萨诸塞大学Amherst分校食品科学系访学。
主要从事食品酶学、食品毒理学、食品感官评定等课程的教学工作。长期致力于食品加工新技术应用基础研究、食品功能评价及营养与安全调控技术研究，迄今在国内外核心刊物已发表学术论文60余篇。

Chapter 1 Enzymes in Food Technology-Introduction
1.1 Important terms to understand enzymes
1.2 History
1.3 Characteristics of enzyme
1.4 Industrial enzymes
1.5 Food enzymes
Chapter 2 Basic Theory of Enzymology
2.1 Classification and nomenclature of enzymes
2.2 Composition and structure of enzymes
2.3 Enzyme kinetics
2.4 Factors affecting enzyme activity
2.5 Enzyme assay
Chapter 3 Extraction,Purification and Production of Enzymes
3.1 Extraction and purification of proteins
3.2 Production of industrial enzymes
Chapter 4 Enzyme Immobilization
4.1 Backgrounds and bried history
4.2 Methods of enzyme immobolization
4.3 Properties of immobilized enzymes
4.4 Novel immobilization techniques
Chapter 5 Modification of Enzyme Molecules
5.1 Backgrounds
5.2 Modification of enzyme molecules
5.3 Directed evolution of enzymes
5.4 Properties of modified enzymes
Chapter 6 Enzymes in Food Analysis and Detection
6.1 Introduction
6.2 Enzyme linked immunosorbent assay (ELISA)
6.3 Polymerase chain reaction (PCR)
6.4 Enzyme biosensor
6.5 Enzyme inhibition-based detection
Chapter 7 Enzymes in Fish and Seafood Processing
7.1 Desired enzymes for seafood processing
7.2 Undesired enzymes to be controlled
7.3 Control methods against the proteolysis
Chapter 8 Enzymes in Meat Processing
8.1 Enzymes used for meat processing
8.2 Meat tenderization with added enzymes
8.3 Enzymatic generation of flavour in meat products
8.4 Structure engineering by cross-linking enzymes
8.5 Other applications
8.6 Future prospects
Chapter 9 Brewing with Enzymes
9.1 Introduction
9.2 Malting : the transformation of raw barley to an enzymerich package
9.3 Brewhouse processing
9.4 Adjunct brewing
9.5 Enzyme applications and their role during fermentation
9.6 Beer stabilization
9.7 The future of enzymes in brewing
Chapter 10 Enzymes in Fruit and Vegetable Processing and Juice Extraction
10.1 Introduction
10.2 Fruit composition
10.3 Pectin degrading enzymes
10.4 Commercial pectinases
10.5 Enzymes for fruit processing
10.6 Fruit firming
10.7 Vegetable processing
10.8 New trends and conclusion
Reference