BIOCHEMISTRY

Biochemistry is the science dealing with the molecular basis of life. Biochemistry deals with composition, structure and function of molecules typical of living organisms and with the chemical reactions that occur in these organisms. The course aims to make students able to understand fundamental concepts regarding: the relationship between structure and function in biological macromolecules, including globular and fibrous proteins, antibodies, enzymes and nucleic acids; metabolic transformations of nutrients; bioenergetics; properties of biological membranes; primary mechanisms of preservation, transmission and translation into protein of the information contained in genes.
In particular, the expected learning outcomes are:
1) Knowledge and understanding:
knowledge of the structure and function of biological macromolecules; knowledge of the fundamental concepts that regulate nature, and in particular chemical and biological systems; knowledge of digestion and absorption processes and quality of nutrients, knowledge of the chemical aspects of food composition and the effect of transformation processes on food components; understanding how specific proteins affect food quality; understanding of the molecular mechanisms underlying the use of nutrients; understanding of microbial physiology, understanding of enzyme activity in food production, understanding of the effect of nutrients / foods / diets on physiology, metabolism and human health.
2) Application skills:
Use and manipulate formulas and equations, easily managing their relative units of measurement; apply methodologies, techniques and tools for the biological analysis of food; evaluate the role of foods and diets in meeting food requirements.
3) Independent judgment:
Evaluation and interpretation of experimental data; development of a scientific approach to bioethical problems (GMOs); evaluation of teaching.
4) Communication skills
Ability to communicate aspects of human nutrition for health prevention with the world of medicine.
5) Ability to learn
Ability to develop a scientific approach in the execution of experiments and in the mathematical formalization of their results; ability to critically consult food-related websites; ability to autonomously expand one's scientific-cultural background and keep updating on the most recent scientific and technological developments connected to the world of food; ability to successfully carry out the Master's Degree courses of the LM70 class and in particular the Master's Degree course in Food Science and Technologies.