People Innovation Excellence

BASIC FOOD BIOCHEMISTRY (2/2 Credits)

Learning Outcomes:

Students are expected to understand the basic concepts of biochemistry and molecular biology in relation to food science and technology, post-harvest physiology, and basic understanding of food biotechnology.

Topics:

  1. This course will review the biochemical cell and function of biochemical, enzyme (mechanism of action of enzymes, naming, classification, enzyme inhibitors), Glycolysis, Kreb Cycle’s, compounds Bioorganic such as carbohydrates, fats, proteins, vitamins, enzymes, nucleic acids and compounds high energy.
  2. Principle extract and store energy from the sun through the material and anabolism pathway.
  3. Energy use, especially for biosynthetic processes carbohydrates, proteins and fats, including the calculation of the energy catabolism.
  4. Biosynthesis and major biorganic compounds (carbohydrates, protein and fat).

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