BASIC FOOD BIOCHEMISTRY (2/2 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: Explain how ATP is synthesized via glycolysis, the TCA cycle, and mitochondrial electron transport and explain how macronutrients and micronutrients in food are synthesized and degraded; Breakdown how the properties and interactions of different food components modulate the specific quality attributes of food, and breakdown the general concepts of biotechnology, what enzymes are, how they allow for metabolism and its regulation and what are their advantages in food processing; Identify biochemical alterations in food components during handling, processing and storage and perform various biochemical/enzymatic techniques used in food analysis.

Topics:

1. Introduction to Food Biochemistry and Biochemistry;
2. Principles of Human Metabolic Regulation;
3. Carbohydrate and Glycobiology of Foods;
4. Amino acids, Oligopeptides, Polypeptides and Protein;
5. Lipids, Fats and Oils;
6. Dietary Supplements: Vitamins and Minerals;
7. Natural Food Pigments;
8. Food Additives, Allergens and Toxicants;
9. Biotechnology and Enzymology;
10. Application of Enzymes in Food Technology;
11. Biochemistry of Food Processing: Browning Reactions;
12. Biochemical Alteration in Food Components During Handling, Processing and Storage;
13. Principles of Analytical Techniques in Food Biochemistry;
14. Introduction to Food Biochemistry Laboratory;
15. Water Biochemistry;
16. Enzyme Activity;
17. Carbohydrates;
18. Proteins;
19. Lipids;
20. Vitamins;
21. Minerals;
22. Pigments and Flavonoids;
23. Food Safety and Food Allergens;
24. Biochemical Alteration in Food Components During Processing;
25. Column Chromatography;
26. Evaluation and Final Project.