Introduction to Biochemistry: Overview of Biochemistry, Importance of Biochemistry in Natural Foods and their Synthesis; Cellular structure and functions. Basic Chemical Principles: Molecules and Biomolecules; Chemical compounds, reactions and Bonds; Functional Groups; Solution and concentration; Acid, Base, pH and Buffers; Basics of Water and its importance in Food and Biological Systems. 

Carbohydrates: Definition and Importance, Structure and Classification, Simple Sugars (Monosaccharides), Complex Carbohydrates (Disaccharides, Polysaccharides), Carbohydrate Metabolism basics.

Proteins: Amino Acids and Peptides, Protein Structure (Primary, Secondary, Tertiary, Quaternary), Enzymes and Their Functions

Lipids: Definition and Importance, Types of Lipids (Fats, Oils, Phospholipids, Steroids), Fatty Acid Structure, Lipid Metabolism.

Nucleic Acids: DNA and RNA Structure, Genetic Information Storage and Transfer, Protein Synthesis (Transcription and Translation).

Vitamins and Coenzymes: Definition and Importance, Water-Soluble vs. Fat-Soluble Vitamins, Role in Metabolism, Coenzymes in Enzyme Function. Hormones: Properties of Hormones, Classifications of hormones, Mode of action of Hormones, Role of hormones in metabolism.

Metabolism and Energy Production: Cellular Respiration (Glycolysis, Krebs Cycle, Electron Transport Chain), Energy Storage and Utilization

Synthesis of Natural Compounds: Biosynthesis of Carbohydrates, Proteins, and Lipids, Natural Product Synthesis (e.g., Secondary Metabolites)