Biochemistry
A.Y. 2024/2025
Learning objectives
The educational objective of the course is to provide students 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. The course will provide students 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. Moreover, the course will provide students the 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
At the end of the course the student will understand the main features of biological components in terms of their structure and of their role in metabolism. The students will be able to define the main aspects of the metabolism, its regulation, also in terms of their relevance to human nutrition. At the end of the course the student will have acquired a general understanding of the molecular issues and of the molecular interactions that are relevant to quality and safety issues in foods.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
CHEMISTRY IN THE LIVING BEINGS. Organization of biological systems as related to the flow of materials and information, and to their interconversion. Water and its role as a solvent and structuring agent.
PROTEINS. Aminoacids and their features. Sequences, motifs, domains, occurrence and significance of post-translational modifications (chemical and biochemical).
The structure/function relationship. Protein folding and controlled unfolding (chemical, physical, enzymatic) and its significance in food processes. Proteins and interfaces in multi-phasic bio/food systems.
Enzymes and catalysis. Molecular determinants of enzyme stability, activity, specificity.
LIPIDS AND SUGARS. Sugars and polysaccharides: structural and energy storage significance. Glycoproteins and glycopeptides.
Lipids: classes, organization, functions. Lipoporoteins and lipid transport. Membranes and nutrients transport. The interplay among different macromolecules as relevant to food-related materials and processes and to human nutrition and welfare.
METABOLISM. Biochemical thermodynamics: cofactors, coupled reactions, kinetic control of individual steps.
Major metabolic pathways and their control: glycolysis, fermentation, gluconeogenesis and anaplerotic pathways; the Krebs cycle and oxidative phosphorylation, metabolism of lipids and aminoacids. Food catabolism and excretion. Cross-talk among metabolic pathways.
Biochemical basis of common metabolic diseases and of food intolerances. Understanding and managing adverse reactions to food, including food allergies.
INFORMATION FLOW IN BIOCHEMICAL SYSTEMS. Structure and function of nucleic acids. Mechanisms and control of gene expression in organisms of different complexity, with a focus on topics relevant to food science and human welfare.
PROTEINS. Aminoacids and their features. Sequences, motifs, domains, occurrence and significance of post-translational modifications (chemical and biochemical).
The structure/function relationship. Protein folding and controlled unfolding (chemical, physical, enzymatic) and its significance in food processes. Proteins and interfaces in multi-phasic bio/food systems.
Enzymes and catalysis. Molecular determinants of enzyme stability, activity, specificity.
LIPIDS AND SUGARS. Sugars and polysaccharides: structural and energy storage significance. Glycoproteins and glycopeptides.
Lipids: classes, organization, functions. Lipoporoteins and lipid transport. Membranes and nutrients transport. The interplay among different macromolecules as relevant to food-related materials and processes and to human nutrition and welfare.
METABOLISM. Biochemical thermodynamics: cofactors, coupled reactions, kinetic control of individual steps.
Major metabolic pathways and their control: glycolysis, fermentation, gluconeogenesis and anaplerotic pathways; the Krebs cycle and oxidative phosphorylation, metabolism of lipids and aminoacids. Food catabolism and excretion. Cross-talk among metabolic pathways.
Biochemical basis of common metabolic diseases and of food intolerances. Understanding and managing adverse reactions to food, including food allergies.
INFORMATION FLOW IN BIOCHEMICAL SYSTEMS. Structure and function of nucleic acids. Mechanisms and control of gene expression in organisms of different complexity, with a focus on topics relevant to food science and human welfare.
Prerequisites for admission
Basic knowledge of the structure and properties of simple chemical systems.
Basic knowledge of the macro- and microstructural features of living beings of various complexity.
Basic knowledge of the macro- and microstructural features of living beings of various complexity.
Teaching methods
The course is based on standard classroom presentations. All the material used for classes will be available immediately to students, and will be accompanied by a substantial number of questions. There will be also four appropriately timed "Question & Answer" classes, in which the teacher will discuss any of the questions the students found difficult or controversial.
Teaching Resources
SUGGESTED TEXTBOOKS
Campbell & Farrel, Biochimica, EdiSES
Nelson & Cox, Introduzione alla biochimica di Lehninger, Zanichelli
Abali/Cline/Franklin/Viselli, Le basi della biochimica, Zanichelli
SUGGESTED FOR FURTHER READING OR REFERENCE
Ritter, Fondamenti di biochimica, Zanichelli
Voet, Voet, Pratt, Fondamenti di biochimica, Zanichelli
Campbell & Farrel, Biochimica, EdiSES
Nelson & Cox, Introduzione alla biochimica di Lehninger, Zanichelli
Abali/Cline/Franklin/Viselli, Le basi della biochimica, Zanichelli
SUGGESTED FOR FURTHER READING OR REFERENCE
Ritter, Fondamenti di biochimica, Zanichelli
Voet, Voet, Pratt, Fondamenti di biochimica, Zanichelli
Assessment methods and Criteria
There will be two "intermediate" tests at mid-course and shortly after classes are finished. Both tests will be in written form, with open-answer questions. Tests will cover - according to their timing - two each of the four "conceptual blocks" that make up the course, that is: 1) structure of food materials and the effects of processes; 2) metabolism, metabolic diseases, information flow in the living matter.
Passing both tests will allow the student to be waived the final exams (monthly, always in written form with open questions covering all the topics). Registration through UNIMIA is mandatory for all tests and exams.
DSA and disabled students should contact the teacher at least 15 days before the test/exam to reach consensus about the most suitable form of support. The ame e-mail should be sent in c/c to the appropriate "Servizi di Ateneo": [email protected] (DSA students) or [email protected] (disabled students).
Passing both tests will allow the student to be waived the final exams (monthly, always in written form with open questions covering all the topics). Registration through UNIMIA is mandatory for all tests and exams.
DSA and disabled students should contact the teacher at least 15 days before the test/exam to reach consensus about the most suitable form of support. The ame e-mail should be sent in c/c to the appropriate "Servizi di Ateneo": [email protected] (DSA students) or [email protected] (disabled students).
BIO/10 - BIOCHEMISTRY - University credits: 8
Lessons: 64 hours
Professor:
Bonomi Francesco
Shifts:
Turno
Professor:
Bonomi FrancescoProfessor(s)