FST 60293 Food Biochemistry

Overview and Importance of Biochemistry in Natural Foods and their Synthesis; Cellular structure and functions; Chemical Principles involved in biological processes; Water properties and importance in Food and Biological Systems.

Carbohydrates: Structure and Classification; Formation of Glyosidic bond;, Hydrolysis and breakdown of Carbohydrates; Biological Importance of Carbohydrates; Isomerization; Functional Properties and Uses in Food Industry.

Carbohydrate Metabolism: Glycolysis; Glycogenesis and Glycogenolysis; Citric Acid Cycle; Pentose Phosphate Pathway; Gluconeogenesis; Hormonal Regulation (Insulin, Glucagon); Carbohydrate Digestion and Absorption; Dietary Carbohydrates and Nutrition. 

Proteins, Amino Acids and Peptides: Structure and Classification; Formation of Peptide bonds; Protein Structure (Primary, Secondary, Tertiary and Quaternary); Protein folding and stability; Proteins, Enzymes and their Functions. 

Protein metabolism: Nitrogen Metabolism and Amino Acid Degradation; Urea Cycle and Ammonia Detoxification; Biosynthesis of Amino Acids, Protein Synthesis: Central Dogma of Molecular Biology (DNA → RNA → Protein); Transcription and Translation Processes; Post-Translational Modifications (Phosphorylation, Glycosylation, Methylation).

Lipids: Definition and classification of lipids; Structure and properties of fatty acids; Saturated vs unsaturated fatty acids; Phospholipids, glycolipids, and sterols; Types of Lipids: Simple lipids (fats and oils); Complex lipids (phospholipids, glycolipids, lipoproteins); Derived lipids (fatty acids, glycerol, steroids); Lipid Metabolism: Beta-oxidation of fatty acids; Fatty acid biosynthesis; Regulation of lipid metabolism; Ketogenesis and ketolysis; Cholesterol synthesis and metabolism; Lipid transport and storage.

Nucleic Acids: Definition and importance of nucleic acids; Overview of genetic material (DNA and RNA); Structure and Chemistry of Nucleic Acids;  Nucleotides and Nucleosides; Phosphodiester bonds and nucleic acid polymerization; Differences between DNA and RNA (structure and function). 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.