B. Sc. Food Engineering

Course Code: BMB 2103

Course Title: Metabolism and Nutritional Biochemistry

Credit: 2 (Two)

Contact Hours: 2 Hours per week

Level: 2 Semester: 1

Course offering Department:  Department of Biochemistry and Molecular Biology

 

Rationale:

This course covers the metabolism of different biomolecules in food stuffs and their nutritional aspects

Course Learning Outcomes (CLO):

1. Describe various metabolic processes (cycles / pathways), energy kinetics, enzymatic processes and enzyme kinetics
2. Compare, contrast and construct relationship between different metabolic processes
3. Calculate ATP, BMR, BMI, NPU, PER, BV, DC, PDCAAS, Chemical score, glycemic index and RQ
4. Interpret biochemical functions and deficiency symptoms of micronutrients

 

Mapping CLO with PLO 

CLO/PLO	PLO1	PLO2	PLO3	PLO4	PLO5	PLO6	PLO7	PLO8	PLO9	PLO10
CLO1	××			××
CLO2	××	××
CLO3	××	××	××			××		××
CLO4	××	××	××

 

Summary of Course Content

Sl No.	Content	Aligned CLO	No. of Lectures
1	Overview of Digestion and Absorption and Metabolism of food stuffs.	CLO1	2
2	Carbohydrate Metabolism: Glycolysis and alcoholic fermentation. Krebs cycle. Electron transport chain.  Shuttle systems. Pentose phosphate pathway. Gluconeogenesis, Biosynthesis of sucrose and starch.	CLO1 & CLO2	7
3	Protein metabolism: Basic processes of amino acid catabolism. Assimilation of ammonia in plants. Nitrogen cycle. Urea cycle.	CLO1 & CLO2	4
4	Fat Metabolism: Lipolysis, oxidation of fatty acids, ketone bodies and their fates, glyoxylate cycle, fatty acid biosynthesis.	CLO1 & CLO2	4
5	Nucleic acid metabolism: Replication, transcription and translation: modification and regulation.	CLO1 & CLO2	3
6	Food protein quality evaluation: Biological value, PER, NPU, PDCAAS.	CLO3	2
7	Nutrient contents and availability of basic food groups: Cereals, legumes, oil seeds, fruits, vegetables etc., role of nutrition in growth and health, anti-nutritional factors, dietary fiber.	CLO3	3
8	Energy: Requirement according to age, sex and weight; BMR, BMI, RQ, balanced diet, role of diet in the development of lifestyle diseases (CVD, DM and cancer)	CLO3	2
9	Nutrition and agriculture: Crop diversification in relation to human nutrition, Nutritional enhancement of plant food.	CLO3	3
10	Vitamins and minerals: Occurrence, biochemical functions and deficiency symptoms, RDA	CLO4	2
Total No. of Lectures			32

Teaching Strategy

• Lecture
• Group discussion
• Exercise
• Assignment
• Video clip

Assessment Strategy

• Multiple Choice Question
• Short question
• Essay type question
• Assignment
• Gap filling

 

Books Recommended:

1. Applied Human Nutrition by F. Ann Walker, 1990. Ellis Horwood Limited, West Sussex, England,
2. Lehninger Principles of Biochemistry by David L. Nelson, 2008. 5^th W. H. freeman and company. New York.
3. Textbook of Biochemistry by Thomas M. Devlin, 2002. 5^th John Wiley and Sons, Inc. Printed in USA.
4. Biochemistry by Donald Voet, 1995. 2^nd edition, John Wiley and Sons, New York.
5. Outlines of Biochemistry by Eric E. Conn and Paul K. Stumpf, 1987. 5^th John Wiley and Sons, New York.
6. Biochemistry by Albert L Lehninger, 1982. 2^nd edition Kalyani Publishers. Ludhiana, New Delhi.
7. Harper’s Biochemistry by Robert K Murray, 2002. 25^th McGraw Hill. Printed in Singapore.
8. Biochemistry by LubertStryer, 1995. 4^th W. H. freeman and company. New York.
9. Hand Book of Food and Nutrition by M. Swasminathan Ganesh and Company, 1977. Madras, India.
10. Nutrition in Health and Disease by S. Helen Mitchell, 1976. J.B. Lippincott Company, Philadelphia.
11. TextBook of Biochemistry by Edward S. West, Wilber R. Todd, Haward S. Mason and John T. Van Bruggan. 4^th Edition, 1966. The MaCmillan Company. Collier-MaCmillan Ltd. London.

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Course Code: BMB 2104

Course Title: Metabolism and Nutritional Biochemistry

Credit: 1

Contact Hours: 2 Hours per week

Level: 2 Semester: 1

Course offering Department:  Department of Biochemistry and Molecular Biology

 

Rationale:

This course facilitates to acquire skills on various biochemical methods and techniques for future analytical research related to food industries

 

Course Learning Outcomes (CLO):

1. Determine pH, IpH, protein content (soluble and total), saponification value, iodine value, acid value, vitamin C
2. Identify unknown biomolecules in food stuffs
3. Analyze enzymatic activity (salivary amylase)
4. Prepare various types of solutions

 

Mapping CLO with PLO

CLO/PLO	PLO1	PLO2	PLO3	PLO4	PLO5	PLO6	PLO7	PLO8	PLO9	PLO10
CLO1	××	××	××	××		××	××	××
CLO2	××	××		××			××
CLO3	××	××		××				××
CLO4	××	××		××			××

 

Summary of Course Content

Sl No.	Content	Aligned CLO	No. of Lectures
1	Preparation of buffer solutions and determination of pH	CLO1 & CLO4	2
2	Identification of carbohydrates and proteins in different food stuffs	CLO2	4
3	Activity of salivary amylase	CLO3	1
4	Fat quality evaluation in food stuff	CLO1	2
5	Detection of food adulteration.	CLO1	1
6	Estimation of anti-oxidant (vitamin C) in food stuff	CLO1	3
7	Estimation of soluble and total protein in food stuffs	CLO1	3
Total No. of Lectures			16

Teaching Strategy

• Lecture
• Group discussion
• Demonstration
• Assignment
• Practice

Assessment Strategy

• Multiple Choice Question
• Short question
• Assignment
• Gap filling
• Viva-Voce

Books Recommended: 

1. David T. Plummer 1995.An introduction to practical Biochemistry. Tata McGraw-Hill Publishing Company Limited, New Delhi.
2. Irwin H.Segel 1968. Biochemical Calculations. How to Solve Mathematical Problem in General Biochemistry. John Wiley and Sons, Inc. New York.
3. M. Strong 1965.Biochemistry Laboratory Manual. WM.C. Brown Company Publishers, USA.
4. Sterling Chaykin 1970. Biochemistry Laboratory Technioques. Wiley Eastern Private Limited, New Delhi.
5. Gerald Litwack 1960. Experimental Biochemistry. A Laboratory Manual. John Liley and Sons. Inc, New York.
6. Official Methods of Analysis. Association of Official Analytical Chemists (AOAC), Washington D.C., 1990.
7. Verley, H.; Gowelock, A.H. and Bell, M. 1980. Practical Clinical Biochemistry. Vol. 1. William Heinemann Medical Books Ltd. London, U.K.