Biochemistry

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.

This course is designed to give an in-depth knowledge of structure and function of neurons, neuronal communication and muscle. Major topics include a) The detailed structure of neurones and muscle cells, b) The biophysical membrane properties of these cells, c) Ion fluxes and permeabilities, d) Synaptic transmission, e) Excitation/contraction coupling and cell signalling. Parallel computer simulated assignments complement the lecture material in addition to an assignment on muscle function and EMG measurements.

This course introduces the principles of 3D structures of proteins, which underlie all protein function, as well as the techniques used to obtain and analyze protein structures. The course strongly emphasizes protein dynamics as well; i.e. how protein structural flexibility permits enzymatic/receptor/structural activity. Finally, the course provides hands-on experience for all students, with in-silico analysis of protein structure, motion, and activity. 

The course provides an overview of the field of protein biophysics and structure, with a strong emphasis on practical analysis and structural evaluation. 

This course explores the chemistry and biochemistry of fermentation and microbial metabolism, with a focus on their applications in metabolic engineering and enzymatic conversion. Students examine current trends and industrial examples involving the production of food biomaterials, biofuels, chemicals, and bioplastics through microbial fermentation. Emphasis is placed on both fundamental principles and applied strategies for microbial process development. Students gain a comprehensive understanding of fermentation chemistry and acquire applied knowledge in microbial metabolic engineering for the production of value-added products such as food additives, industrial chemicals, and renewable biofuels. 

Prerequisites: Prior coursework in biochemistry and microbiology is strongly recommended. 

This course studies the fundamentals and recent progress in molecular biology, cell biology, and physiology with plants, animals, and microbes, as well as chemistry of biologically active natural products.  The class features weekly lectures from professors and associate professors, providing an introduction to their specific research fields. The course aims to provide the background knowledge in the life sciences for agricultural and industrial applications, as well as the basic principles of biochemistry and biotechnology.

This course provides research training for exchange students. Students work on a research project under the guidance of assigned faculty members. Through a full-time commitment, students improve their research skills by participating in the different phases of research, including development of research plans, proposals, data analysis, and presentation of research results. A pass/no pass grade is assigned based a progress report, self-evaluation, midterm report, presentation, and final report.