BASIC FOOD BIOCHEMISTRY (2/1 Credit)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain basic concepts of biochemical structure-function relationships; Explain bioenergetic and ATP synthesis via carbohydrate, lipid, and protein metabolism; Explain the general concepts of food enzyme, food biotechnology and “Central Dogma”; how they allow for metabolism and its regulation, and what are their advantages in food processing; Explain the basic concepts of natural products, biofuels and materials, and their relationship to food technology; Illustrate biochemical alterations in food components during handling, processing, and storage; Apply various biochemical techniques in food analysis.

Topics:

1. Cell, Biological Membranes and Transport
2. Biosignaling
3. Bioenergetic and Human Metabolic Regulation
4. Carbohydrate Metabolism (Glycolysis, Gluconeogenesis, and the Pentose Phosphate Pathway)
5. TCA Cycle and Electron Transport Chain
6. Lipid Metabolism
7. Protein, Amino Acid, and Nitrogen Metabolism
8. Enzymology and Food Enzyme
9. DNA (Replication, Repair, Transcription and Translation)
10. Biosynthesis of natural products, biofuels, and biomaterials
11. Food Additives, Allergens,Toxicants and Drugs
12. Biochemical Alteration in Food Components During Handling, Processing, and Storage
13. Principles of Analytical Techniques in Food Biochemistry
14. Qualitative Assay of Carbohydrate
15. Qualitative Assay of Protein
16. Lipid
17. Enzyme Activity
18. Enzyme Kinetic
19. DNA Isolation
20. Natural Product