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FPEN 311: Introduction to Food Biochemistry

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Credits: 
3

 

Objectives: To study and understand the important biochemical conversion pathways of food macromolecules. To introduce students to the implication of biochemical reactions on safe and efficient food handling practices.

Description: The course will cover the structure, function and associated biochemical conversion pathways of food macromolecules; specifically, carbohydrates (monosaccharides, oligosaccharides, polysaccharides), lipids (acyl glycerides, fatty acids, waxes, complex and derived lipids) and proteins (amino acids, primary, secondary, tertiary and functional structures of protein). Additionally, it will provide an overview of the biochemical characteristics, regulation and impact of components in raw and processed foods from plant and animal origin. The presence and role of enzymes in foods particularly as related to food spoilage will be discussed. Students will be briefly introduced to the concept of Bioenergetics.