Course Description
Advanced nutrition and food metabolism in relation to the biochemistry and physiology of the human body. Details of enzymology, macronutrient metabolic pathways, genetic function, with special emphasis on hormonal, allosteric, and transcriptional regulation of enzymes.
Athena Title
Food and Nutritional Biochem
Prerequisite
Permission of department
Semester Course Offered
Offered fall
Grading System
A - F (Traditional)
Course Objectives
Students will integrate enzymology with Food and Nutrition Science. Students will enhance acquisition, retention and use of knowledge of carbohydrate, lipid, and protein biochemistry. Students will illustrate and assimilate polyphenol synthesis, metabolism, and mechanism of action. Students will develop a rationale for the molecular basis of free radicals and anti-oxidants in human foods, nutrition, and health. Students will incorporate the role of nutrient-gene interactions to communicate the concepts and significance of nutrigenomics in food and nutritional sciences.
Topical Outline
1. Course Introduction- Biochemistry Review 2. ENZYMOLOGY -Non-covalent Regulation -Posttranslational Modifications 3. CARBOHYDRATE METABOLISM -Glycolysis and Gluconeogenesis -Glycogenolysis and Glycogen Synthesis 4. CHEMIOSMOTIC COUPLING -TCA Cycle -Electron Transport Chain -Oxidative Phosphorylation 5. LIPID METABOLISM -Lipogenesis -Lypolysis 6. PROTEIN METABOLISM -Protein Synthesis -Amino Acid Metabolism 7. BIOCHEMISTRY OF NUCLEIC ACIDS -Epigenetic Control of Metabolism -DNA Replication 8. VITAMINS AND MINERALS -Vitamins as Co-factors -Minerals as Co-factors 9. Synthesis of Plant Polyphenols and their Activities 10. Free Radicals and Anti-oxidants 11. Nutrient-Gene Interactions
Syllabus