BIOCHEMISTRY
cod. 08699

Academic year 2016/17
1° year of course - Second semester
Professor
Academic discipline
Biochimica (BIO/10)
Field
Discipline biologiche
Type of training activity
Basic
28 hours
of face-to-face activities
4 credits
hub:
course unit
in

Integrated course unit module: Biology

Learning objectives

KNOWLEDGE AND UNDERSTANDING
The course will provide students with fundamental notions regarding cells, genetics, evolution of living organisms, structure and function of plants and animals, metabolism of carbohydrates, lipids and aminoacids, energy extraction from nutrients.

APPLYING KNOWLEDGE AND UNDERSTANDING
The course aims at providing students with the tools needed to analyze the biological and biochemical processes underlying the preparation of foods from animal and plant sources and the absorption and utilization of food nutrients.

Prerequisites

To deal with the topics of the Biochemistry course, students should possess a basic knowledge of Chemistry and Organic Chemistry.

Course unit content

Protein structure; folding and unfolding of proteins. Antibodies: structure and function. Structural proteins,muscle contraction proteins and transport proteins. Enzymes: overview of the mechanism of action of enzymes and enzyme kinetics. Lipids with energy reserve function. Overview of Bioenergetics. “High energy” compounds. Glycolysis. Alcoholic and lactic acid fermentation. Glycogenolysis and glycogenosynthesis. Krebs cycle. Gluconeogenesis. Overview of lipid metabolism. Fatty acid beta-oxydation. . Overview of amino acid metabolism. Degradation of amino acids. Correlation of amino acid metabolism with carbohydrate and lipid metabolism. Respiratory chain and oxidative phosphorylation. DNA and gene information. DNA replication and transcription. Ribosomal, transport and messenger RNA. The genetic code. Protein synthesis: translation.

Full programme

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Bibliography

Introduzione alla Biochimica di Lehninger. Nelson e Cox, Zanichelli Editore
Le Basi della Biochimica. Champe, Harvey and Ferrier. Zanichelli Editore

Teaching methods

Oral lessons, with the use of multimedia means.

Assessment methods and criteria

Written and oral exam.

Other information

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