"Food Biochemistry" is a national excellent course in 2009 and a national excellent resource sharing course in 2013. The course relies on South China University of Technology-a national key university directly under the Ministry of Education. The university is affiliated with the 985, 211 project and the "Double First Class" university project. This course is the core main course of food science and engineering-a national key first-level discipline. Since the course began in 1983, it has developed for nearly 40 years. The course was scheduled to be launched in 2017 and officially launched in 2018. The teaching team includes the Distinguished Professor of Changjiang Scholars of the Ministry of Education, the Distinguished Professor of Zhujiang Scholars of Guangdong Province, etc. The course also invited several professors (Including College of Chemical Engineering and Biotechnology, University of Cambridge UK; Stanford University School of Medicine U.S.; University of California, Davis U.S.; Lincoln University, New Zealand; Putra University, Malaysia; University of Cassette, Thailand etc.) to take videos together.
This course focuses on the relationship between people and food (nutrients such as protein, carbohydrates, lipids, etc.) from the perspective of food science. It teaches the metabolic pathways and regulatory mechanisms of nutrients in the human body, and explores the relationship between food and nutrition & food and health. With the development of the economy, the "social attributes" of the food industry are constantly changing in the 21st century. The breakthrough in basic research and industrial application of food nutrition will become a new engine for food development. Especially in the new era of food science, how to meet the nutritional needs of food includes molecular biology and the fusion of molecular biology research strategies and methods.
In this case, we invite professors of food science, food engineering, medicine and biology to introduce food biochemistry. We hope to introduce new knowledge from interdisciplinary fields to expand the field of food chemistry.
1.1 Importance of Food Biochemistry
1.2 Food Biochemistry & Nutrition
1.3 Food Biochemistry & Health
Chapter 2 Biochemistry-An Evolving Science
2.1 Biochemistry-An Evolving Science
2.2. The Properties of Biological Molecules
Chapter 3 Protein Composition & Structure
3.1 Key Properties about Proteins
3.2 Primary Structure
3.3 Secondary Structure
3.4 Tertiary and Quaternary Structure
Chapter 4 Exploring Proteins & Proteomes
4.1 Purification of Proteins
4.2 Immunology Techniques in Investigating Proteins
4.3 Mass Spectrometry in the Indentification of Proteins
4.4 X-ray and NMR for Determination of Protein Structure
Chapter 5 The Flow of Genetic Information
5.1 Genome and Gene
5.2 DNA Replication
5.3 RNA Transcription
5.4 Protein Translation
Chapter 6 Exploring Genes and Genomes
6.1 PCR and Gene Cloning
6.2 Gene Manipulation
Chapter 7 Enzymes
7.1 Enzymes and Its Thermodynamics-Gibbs Free Energy
7.2 Transition State in Enzyme Catalysis
Chapter 8 Carbohydrates
8.1 Monosaccharides: The Simplest Carbohydrates
8.2 Complex Carbohydrates
8.3 Glycoproteins
Chapter 9 Lipids and Cell Membranes
9.1 Fatty Acids and Common Types of Membrane Lipids
9.2 Membrane Formation and Membrane Proteins
Chapter 10 Glycolysis & Gluconeogenesis
10.1 Overview of Glycolysis
10.2 Metabolic Fates of Pyruvate
10.3 Overview of Gluconeogenesis
Chapter 11 Citric Acid Cycle
11.1 The Citric Acid Cycle
11. 2 The Regulation of the TCA Cycle
Chapter 12 Oxidative Phosphorylation
12.1 Overview of Oxidative Phosphorylation
12.2 The Respiratory Chain Consists of Four Complexes
Chapter 13 Glycogen Metabolism
13.1 Glycogen Breakdown
13.2 Glycogen Metabolism
Chapter 14 Fatty Acids Metabolism
14.1 The Physiological Roles of Fatty Acids
14.2 Fatty Acids Metabolism
Chapter 15 Immune System
15.1 Overview of Immunology
15.2 Antibody Structures
15.3 Food Nutrition & Immunology
Chapter 16 Food Bioactive Components and Metabolism
16.1 Bioactive Food Component
16.2 Polyphenols-Structure, Classification and Sources
16.3 Flavonoids
16.4 Non-Flavonoids: Phenolic Compounds
16.5 Polyphenol-Metabolism,Bioavailability and Health Benefits
16.6 Polyphenols and Obesity
16.7 Carbohydrate-Water Interactions
Final test