Malt is a grain product, mostly barley, used in beverages and foods as a basis for fermentation and to add flavour. The malt is obtained in barley grain germinating process under controlled conditions that enables the synthesis of amylase enzymes which are used later by plant embryo in order to breakdown starch molecules. Amylases are enzymes that catalyze hydrolysis of starch into smaller carbohydrate molecules. Two main subtypes of amylases can be found in barley malt, alpha and beta, that differ in the way they breakdown the starch molecules. The level of alpha-amylase in malt is a key quality parameter for grains and flour in food industry, mainly in beer production and fermentation. Furthermore, variable concentrations of alpha-amylase are used to modify dough properties, thus influencing the quality of the baked products. The proposed electrochemical method in this paper is based on direct potentiometric determination of levels of triiodide ion released from the starch–triiodide complex after starch degradation by barley malt amylases. A platinum redox electrode is proposed as a detector of triiodide ions. When compared to other available methods, this principle is simple, rapid, inexpensive and doesn't require specific reagents and apparatus. In the teaching part of the thesis a preparation lecture on enzymes for the elementary school chemistry class is proposed. The lecture includes some relevant experiments, questionnaires and handouts.