Biochemistry

Lectures and seminars cover reproductive and vegetative development, genome analysis and gene regulation, light and hormone signaling, environmental stress & disease, and applied plant biotechnology. Laboratory exercises cover plant development, anatomy and mutants, transgenics and genotyping, gene cloning, DNA and protein bioinformatics and model organism genome databasing, and protein expression.

This course is an introduction to laboratory practices in analytical and either biochemistry or inorganic chemistry. Students develop laboratory skills, safe handling of substances, measurement, observation, and data analysis, using theory as conceptual support. 

In this advanced research course, students are placed in small research groups of 2 students and complete research in analytical, organic, inorganic, and biochemistry. Each group is part of an active research project led by University of Alicante faculty, providing hands-on lab experience and close faculty mentorship. 

Food biochemistry is concerned with the principles of biochemistry which underlie the structure and behavior of substance and matter in food. This course provides an overview of Food biochemistry leaving out the complex microbial derivations which usually accompany the one-semester course. The course covers updated information on fundamental topics such as sugars, polysaccharide, lipids, proteins, colors, flavors, preservatives, enzymes, functional foods, and dietary supplements. Each of these areas is directly related to the current effort of commercializing food products and adding new value to them. The successful application of this knowledge is ultimately essential to the development and growth of major aspects of food science, including production, processing, preservation, distribution, safety, and engineering and technology.  

As a result of this course students obtain in-depth knowledge of the major macro-nutrients and micro-nutrients in food. Students also gain deeper insights into consumer perspectives and preferences regarding issues such as genetically modified foods, nano-materials in foods, functional foods and nutraceuticals, and food safety. Assessment: Midterm exam (30%), final exam (30%), presentation (20%), participation (20%). 

Please note: This course is non-calculus-based survey of food biochemistry designed for B.S. degree students with a major in Chemistry, Nutrition, Biology, Biochemistry, Microbiology, pre-professional studies, or students in general. A fair amount of chemical and biochemical background is required to understand food biochemistry. 

This course covers the basic principles of Pharmacology. Topics include: Receptors & cell signaling; Neurotransmitters; Pharmacodynamics (drug action, specificity, agonism & antagonism); Pharmacokinetics (drug absorption, distribution, metabolism and excretion) and pharmacokinetic modelling; Dose response. Autonomic pharmacology, neuropharmacology; Application of pharmacological principles in management of metabolic and cardiovascular disease.

The course introduces the fundamental principles of biochemistry that are essential for all life science disciplines. It covers the importance of water, structure-function relationships of biomolecules (including amino acids, proteins, carbohydrates, lipids and nucleic acids), the biochemical logic of the metabolic pathways, and an overview of metabolism with emphasis on how biomolecules interconvert into each other.