Course Name: Biochemistry and Nutrition

Haldia Institute of Technology

Department of Food Technology

COURSE INFORMATION

Course Code: FT401

Course Name: Biochemistry and Nutrition

Contacts: 4 hours (3 lectures & 1 tutorial)

Credits: 4

COURSE OUTCOME

At the end of this course, the incumbent will be able to:

FT401.1 Apply principles of mathematical, natural science, and engineering science to identify, research, analyze,and formulate substantiated solution of complex practical food & biochemical technology problems.

FT401.2 Design and develop solutions for practical engineering problems related to food, chemical & biochemical industries, and design system components or processes that meet specified needs with appropriate consideration for public health and safety, societal, and environmental considerations.

FT401.3 Design basic engineering processes along with products to meet societal needs within realistic constraints such as economic, environmental, ethical, cultural, human nutrition, feasibility, and sustainability.

FT401.4:Ability to create, select, and apply appropriate knowledge, techniques, resources with a view of modern engineering, instrumental and computational tools, including prediction and modeling to different Biochemical reactions, with an understanding of the limitations

FT401.5: Ability tocommunicateeffectively on professional activities with the engineering community tofunctioneffectively as an individual or leader in diverse teams in multi-disciplinary settings

FT401.6: Apply principles related to complex food solutions, its structural & functional stability and other parameters to ensure its safety in different processing treatments, as an industrial professional fulfilling principles of professional ethics, responsibilities, and norms of engineering practice

PREREQUISITES

To understand this course, the incumbentmust have idea of:

Basic elemental knowledge in biochemistry
Basic understanding of structure and bonding
Knowledge on principles related to structure, function and metabolism of protein, carbohydrate and fat derived different food products
Basic knowledge on human nutrition and biochemical/metabolic pathway

SYLLABI

Module I (10L): Introduction to Biochemistry. Proteins and protein structures; Essential amino acids. Metabolism of proteins (digestion and absorption); Nitrogen balance and nitrogen pool; Evaluation of quality of proteins

Module II (10L): Enzymes; Definition, function, classification, nomenclature & structure; Co-enzymes and its function; Mechanism of enzyme action, enzyme kinetics & environmental effects; Enzyme inhibition.

Module III (10L): Carbohydrates; Definition & classification; General chemistry of carbohydrates; Metabolic pathways for breakdown of carbohydrates: glycolytic pathway, pentose phosphate pathway, citric acid cycle, electron transport chain, ATP balance, gluconeogenesis; General chemistry of lipids; Essential fatty acids; Digestion & absorption of lipids.

Module IV (10L): Vitamins & minerals: occurrence, physiological function of vitamins and minerals. Introduction to human nutrition; Nutritive values of foods; Basal metabolic rate; Techniques for assessment of human nutrition, Dietary requirements and deficiency diseases of different nutrients

BEYOND SYLLABI COVERAGE

Basic idea about the human digestive system
Advanced instrumental methods and its applications for food analysis
Importance of instrumental techniques for food industries
Case study based on stability of Proteins, enzymes including basic knowledge of its stability and energy calculation
Relative thermodynamic stability of different Biochemical compounds

LECTURE PLAN

LectureNo. / Details of coverage / Handout, Lecture Notes, Links etc.
1 / Orientation lectures: Why do the students need to study the course, what are the outcomes after studying the course and how these outcomes correlate with the expected outcome of the programmed they enrolled in / Slide Presentation
2 / Syllabus and teaching modules / Handout
3 / Basic things related to biochemistry / Handout
4 / History, Definition and function of proteins / Lecture notes and book chapter
5 / Proteins classification and their structure: primary, secondary and tertiary / Lecture notes
6 / Essential and non essential amino acid / Lecture notes and book chapter
7 / Digestion of proteins / Handbook prepared from Biochemistry book
8 / Absorption of proteins / Lecture notes
9 / Nitrogen balance and nitrogen pool / Lecture notes and book chapter
10 / Ornithine cycle, Different nitrogenous end product / Handout from Biochemistry book, Lehingers
11 / Evaluation of protein / Lecture notes and book chapter
12 / History, Definition and function of enzymes, Isoelectric points / Lecture notes and book chapter
13 / Classification of enzymes / Lecture notes
14 / Nomenclature, EC code and Structure of enzymes / Lecture notes
15 / Coenzyme, prosthetic groups, cofactor and its function / Lecture notes
16 / Mechnism of enzyme action like Lock and key hypothesis / Lecture notes and book chapter
17 / Induced fit model / Handout from Biochemistry book, Voet and Voet
18 / Enzyme kinetics , Transition theory, MME, WH plot / Lecture notes
19 / LB plot, EH plot / Lecture notes
20 / Environmental effect on enzyme activity / Lecture notes
21 / Competitive and noncompetitive inhibition by enzyme and their effects on enzyme activity / Handout from Biochemistry book, Voet and Voet
22 / Uncompetitive inhibition by enzyme and their effects on enzyme activity / Lecture notes
23 / History, definition and classification of carbohydrates / Handout
24 / Physical and chemical properties of carbohydrate / Handout
25 / Metabolic pathway for breakdown of carbohydrate like glycolytic pathway / Slide presentation
26 / Pentose phosphate pathway and citric acid cycle / Lecture notes
27 / Electron Transport System and ATP balance / Slide presentation
28 / Inhibitors of different metabolic pathway / Handout from Biochemistry book, Voet and Voet
29 / Gluconeogenesis / Slide presentation
30 / Glucose-Alanine cycle, Cori cycle and their importance / Handout from Biochemistry book, Voet and Voet
31 / History, definition and classification of Lipids / Handout
32 / Essential and non essential lipids / Handout
33 / General physical and chemical properties of lipid / Handout
34 / Classification of lipids and their function / Lecture notes
35 / Digestion of lipid by enzymes in digestive system / Lecture notes
36 / Absorption of lipids in intestine / Lecture notes
37 / β-oxidation of lipids / Slide presentation
38 / Discussion about different derivatives of lipid and their function / Handout
39 / Occurrence and source of Vitamines and Minerals / Handout
40 / Physiological functions of Vitamines and Minerals / Lecture notes
41 / Human Nutrition and Nutritive values of foods / Handout
42 / Basal Metabolic Rate / Handout
43 / Techniques for assessment of human nutrion like NPU, PER, RQ etc. / Handout
44 / Dietary Requirement of nutrition / Lecture notes
45 / Deficiency diseases different nutrients / Lecture notes
*Minimum 36 lectures for 3 contact courses and 48 lectures for 4 contact courses