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The content of this subject is intended for Master's level students in the following specialties: Biochemistry, Applied Biochemistry, Applied Microbiology, Microbial Biotechnology, Industrial Biotechnology, Food Science, Agri-Food Engineering, Process Engineering and Chemical Engineering. This course aims to provide the scientific and technical bases necessary for understanding and exploiting enzymes in an industrial setting (the structure, functioning, properties of enzymatic reactions and the determination of kinetic parameters in the presence or absence of the effectors of the enzymatic reaction), and to improve their knowledge of the different techniques for extracting, purifying and using enzymes for industrial purposes.