Biochemistry and Biochemical Analysis of Foods

The course aims to provide students with the basic notions of the structure and function of proteins and basic knowledge of the main metabolic pathways of animal organisms. It also aims to provide the methodological principles of the biochemical approaches that can be used for the characterization and analysis of foods: enzymatic methods, immunochemical methods, separative techniques and molecular biology techniques.

At the end of the course the student will be able to understand the functioning of the main biological processes and the biochemical transformations that the main nutrients undergo in metabolism, also depending on the state of nutrition. Furthermore, the student will be able to critically evaluate, both in quantitative and qualitative terms, the results obtained by the main biochemical methodologies suitable for the characterization of foods.