| Chemistry and biochemistry of agricultural products |
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Code
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118945 |
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Language
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ITA |
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Type of certificate
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Profit certificate
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| Module: Chemistry of agricultural products |
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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4
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Scientific Disciplinary Sector Code
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AGR/13
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Contact Hours
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32
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Type of Activity
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Related or supplementary learning activities
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| Module: Biochemistry
(objectives)
TRAINING OBJECTIVES
This teaching course aims to provide students with fundamentals of biochemistry and, with them, the knowledge of the biological, chemical and nutritional properties of the main classes of compounds that form the basis of agricultural products.
The main objectives of this course are:
- provide a basic understanding of the chemical-physical and biological properties of the main compounds (amino acids, proteins, carbohydrates, lipids, vitamins) contained in food, or food-derived;
- illustrate the basic concepts of enzymatic kinetics and bioenergetics in order to explain, on a scientific basis, the way in which the metabolic reactions can take place in living organisms, at very high rate.
- understand the logic of the main metabolic pathways, the interconnections between them, their regulation and the relative energy balance.
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Language
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ITA |
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Type of certificate
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Profit certificate
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Credits
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5
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Scientific Disciplinary Sector Code
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BIO/10
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Contact Hours
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40
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Type of Activity
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Basic compulsory activities
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Derived from
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118945_2 Biochemistry in Food and Wine Technologies L-26 IMPERLINI ESTHER
(syllabus)
STRUCTURAL AND FUNCTIONAL PROPERTIES OF AMINO ACIDS, PROTEINS AND ENZYMES.
Amino acids and peptide bond. Levels of protein structures. Globular, fibrous and membrane proteins.
Basic concepts of enzymology: transition states theory and activation energies; reaction rate; Michaelis-Menten equation. Enzyme inhibition. Allosteric enzymes and regulation. Chemical and functional properties of the most common coenzymes/prostetic groups. Coenzymes and vitamins.
Protein turnover and digestion of food proteins. Proteolytic enzymes and their specificity.
NUTRITIONAL ASPECTS OF FOODS.
General features of metabolism. Catabolism and anabolism. Metabolisms and enzyme catalysis. Enzymes: common names, systematic names and E.C. classification. Basic/general concepts of bioenergetics: ATP and other so-called “high energy compounds”. General overview on energetic catabolism.
CARBOHYDRATES AND THEIR ROLE IN HUMAN NUTRITION.
D-Glucose, other D-Monosaccharides and oligosaccharides. Polysaccharides: starch and glycogen. Oral and intestinal digestion of starch and glycogen present in foods.
Glycolysis: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Phosphogluconate pathway: aims and cellular localization; reactions, metabolic intermediates and final products; energy balance; regulatory aspects.
Gluconeogenesis: aim and cellular localization; precursors of D-Glucose; energy balance and regulatory aspects.
Fate of Pyruvate under aerobic conditions: the multienzyme Pyruvate Dehydrogenase Complex (PDH); pyruvate uptake into mitochondria; energy balance and regulatory aspects.
Krebs cycle (or Citric acid cycle): aims and cellular localization; reactions; enzymes; metabolic intermediates; energetics and regulatory aspects. Krebs cycle: Amphibolic aspects.
Lactic acid fermentation. Alcoholic fermentation.
Cellular respiration: electron transport from reduced coenzymes to oxygen; membrane complexes I-IV; oxidative phosphorylation: ATP synthase (complex V).
(reference books)
Titolo: PRINCIPI DI BIOCHIMICA. Autori: D. Voet, J.G. Voet e C.W. Pratt. Editore: Zanichelli (2017); questo testo è un estratto dalla quarta edizione (2017) del testo di FONDAMENTI DI BIOCHIMICA (degli stessi Autori e dello stesso Editore).
In alternativa, può anche essere adottato il seguente testo:
Titolo: INTRODUZIONE ALLA BIOCHIMICA DI LEHNINGER. Autori: D.L. Nelson e M.M. Cox. Editore Zanichelli (V edizione 2015).
Per approfondimenti/integrazioni:
Titolo: BIOCHIMICA DELLA NUTRIZIONE. Autori: U. Leuzzi, E. Bellocco, D. Barreca (Zanichelli Editore, 2013).
Tutti i testi elencati sono disponibili nella biblioteca del Campus Riello dell’Ateneo della Tuscia.
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Dates of beginning and end of teaching activities
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From 28/02/2022 to 10/06/2022 |
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Delivery mode
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Traditional
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Attendance
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not mandatory
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Evaluation methods
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Oral exam
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