Biochemistry

A.Y. 2017/2018
10
Max ECTS
88
Overall hours
SSD
BIO/10
Language
Italian
Learning objectives
To provide the basic knowledge required to understand at a molecular level the properties of biological materials, in terms of structure, interactions among components, and the transformations occurring in mteabolism. To acquire basic knowledge on how individual food components - with a particular focus on macromolecules - relate to the quality and safety of foods, also with reference to the peculiar needs of specific consumers.To provide the basic knowledge required to understand at a molecular level the properties of biological materials, in terms of structure, interactions among components, and the transformations occurring in mteabolism. To acquire basic knowledge on how individual food components - with a particular focus on macromolecules - relate to the quality and safety of foods, also with reference to the peculiar needs of specific consumers.
Expected learning outcomes
To understand the main features of biological components in terms of their structure and of their role in metabolism. To define the main aspects of the metabolism and of its regulation, also in terms of their relevance to human nutrition. A general understanding of the molecular issues and of the molecular interactions that are relevant to quality and safety issues in foods.To understand the main features of biological components in terms of their structure and of their role in metabolism. To define the main aspects of the metabolism and of its regulation, also in terms of their relevance to human nutrition. A general understanding of the molecular issues and of the molecular interactions that are relevant to quality and safety issues in foods.
Course syllabus and organization

Single session

Responsible
Lesson period
year
General biochemistry
Course syllabus
First part: Organization in biological systems: flow and interconversion of energy, materials, and information. Role and functions of water towards small molecules and macromolecules: water as a solvent and as a structuring agent Proteins: composition and primary structure, motifs; high-order structures: secondary structure elements, domains and tertiary structure. Structural basis and physiological relevance of quaternary structures. Functional and structural relevance of post-translational modifications. Structural and storage polysaccharides; glycoproteins and glycopeptides, Lipids: classes, organizzation, functions; lipoproteins; biological membranes and cross-membrane transport Enzymes and catalysis, regulation of enzyme activity and of metabolic pathways. Second part: thermodynamics in biology: energy interconversion, high-energy bonds, coupled reactions. Metabolism: glycolysis and fermentation; Krebs cycle and mitochondrial electron transport; lipid metabolism; nitrogen metabolism; anaplerotic routes and, gluconeogenesis; metabolic interconversions; food catabolism; nitrogen excretion. Metabolic diseases: diabetes, chetosis, genetic-based pathologies Integrating and regulating metabolic pathways Third part: biochemical aspects of the information flow in biological systems. Nucleic acids: structure and function, information transfer. Practical labs: Assessing the activity of food-related enzymes Effects of physical treatments on the activity of food-related enzymes
Teaching methods
Suggested textbooks Campbell/Farrel, Biochimica, EdiSES Nelson & Cox, Introduzione alla biochimica di Lehninger, Zanichelli For further information Ritter, Fondamenti di biochimica, Zanichelli Voet, Voet, Pratt, Fondamenti di biochimica, Zanichelli Duranti & Pagani, Enzimologia, Piccin
Food biochemistry
Course syllabus
First part: food macromolecules and their food processing

Molecular approaches for investigating food macromolecules and their process-induced modifications
Role and meaning of interactions among macromolecules and macro/micro components in food
Structural modifications induced by physical treatments
Structural modifications induced by chemical treatments
Structural modifications induced by enzymatic treatments
Structural modifications of protein in complex system

Secon part: biochemical basis for food quality and safety

Properties of macromolecules relevant to the definition of food quality and safety (antinutritionals, allergens; sources of food intolerance)
analytical and nutritional meaning of process-induced modifications; molecular determinants of shelf-life
Fundamental and applications of molecular-based approaches to food quality issues
Teaching methods
Il materiale presentato nelle singole lezioni viene distribuito in copia agli allievi, a cura del docente. Articoli monografici su riviste di settore indicati durante il corso.
Ricerche autonome e guidate su siti internet.
¿Campbell/Farrel: Biochimica, EdiSeS
Food biochemistry
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Professor: Iametti Stefania
General biochemistry
BIO/10 - BIOCHEMISTRY - University credits: 6
Laboratories: 8 hours
Lessons: 44 hours
Professor: Bonomi Francesco