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Haldia Institute of Technology
Department of Food Technology
COURSE INFORMATION
Course Code: FT401
Course Name: Biochemistry and Nutrition
Contacts: 4 hours (3 lectures & 1 tutorial)
Credits: 4
COURSE OUTCOME
At the end of this course, the incumbent will be able to:
FT401.1 Apply principles of mathematical, natural science, and engineering science to
identify, research, analyze, and formulate substantiated solution of complex
practical food & biochemical technology problems.
FT401.2 Design and develop solutions for practical engineering problems related to
food, chemical & biochemical industries, and design system components or
processes that meet specified needs with appropriate consideration for public
health and safety, societal, and environmental considerations.
FT401.3 Design basic engineering processes along with products to meet societal
needs within realistic constraints such as economic, environmental, ethical,
cultural, human nutrition, feasibility, and sustainability.
FT401.4: Ability to create, select, and apply appropriate knowledge, techniques,
resources with a view of modern engineering, instrumental and computational
tools,
including prediction and modeling to different Biochemical reactions,
with an understanding of the limitations
FT401.5: Ability to communicate effectively on professional activities with the
engineering community to function effectively as an individual or leader in
diverse teams in multi-disciplinary settings
FT401.6: Apply principles related to complex food solutions, its structural & functional
stability and other parameters to ensure its safety in different processing
treatments, as an industrial professional fulfilling principles of professional
ethics, responsibilities, and norms of engineering practice
PREREQUISITES
To understand this course, the incumbentmust have idea of:
 Basic elemental knowledge in biochemistry
 Basic understanding of structure and bonding
 Knowledge on principles related to structure, function and metabolism of protein,
carbohydrate and fat derived different food products
 Basic knowledge on human nutrition and biochemical/metabolic pathway
SYLLABI
Module I (10L): Introduction to Biochemistry. Proteins and protein structures; Essential
amino acids. Metabolism of proteins (digestion and absorption); Nitrogen balance and
nitrogen pool; Evaluation of quality of proteins
Module II (10L): Enzymes; Definition, function, classification, nomenclature &
structure; Co-enzymes and its function; Mechanism of enzyme action, enzyme kinetics
& environmental effects; Enzyme inhibition.
Module III (10L): Carbohydrates; Definition & classification; General chemistry of
carbohydrates; Metabolic pathways for breakdown of carbohydrates: glycolytic
pathway, pentose phosphate pathway, citric acid cycle, electron transport chain, ATP
balance, gluconeogenesis; General chemistry of lipids; Essential fatty acids; Digestion &
absorption of lipids.
Module IV (10L): Vitamins & minerals: occurrence, physiological function of vitamins
and minerals. Introduction to human nutrition; Nutritive values of foods; Basal
metabolic rate; Techniques for assessment of human nutrition, Dietary requirements
and deficiency diseases of different nutrients
BEYOND SYLLABI COVERAGE
 Basic idea about the human digestive system
 Advanced instrumental methods and its applications for food analysis
 Importance of instrumental techniques for food industries
 Case study based on stability of Proteins, enzymes including basic knowledge of
its stability and energy calculation
 Relative thermodynamic stability of different Biochemical compounds
LECTURE PLAN
LectureNo.
Details of coverage
Handout, Lecture Notes, Links
etc.
Slide Presentation
2
Orientation lectures: Why do the students
need to study the course, what are the
outcomes after studying the course and
how these outcomes correlate with the
expected outcome of the programmed they
enrolled in
Syllabus and teaching modules
3
Basic things related to biochemistry
Handout
History, Definition and function of
proteins
Proteins classification and their structure:
primary, secondary and tertiary
Essential and non essential amino acid
Lecture notes and book chapter
1
4
5
6
Handout
Lecture notes
Lecture notes and book chapter
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
Digestion of proteins
Absorption of proteins
Nitrogen balance and nitrogen
pool
Ornithine cycle, Different nitrogenous end
product
Evaluation of protein
History, Definition and function of
enzymes, Isoelectric points
Classification of enzymes
Nomenclature, EC code and Structure of
enzymes
Coenzyme, prosthetic groups, cofactor and
its function
Mechnism of enzyme action like Lock and
key hypothesis
Induced fit model
Enzyme kinetics , Transition theory, MME,
WH plot
LB plot, EH plot
Environmental effect on enzyme activity
Competitive and noncompetitive
inhibition by enzyme and their effects on
enzyme activity
Uncompetitive inhibition by enzyme and
their effects on enzyme activity
History, definition and classification of
carbohydrates
Physical and chemical properties of
carbohydrate
Metabolic pathway for breakdown of
carbohydrate like glycolytic pathway
Pentose phosphate pathway and citric acid
cycle
Electron Transport System and ATP
balance
28
Inhibitors of different metabolic pathway
29
30
Gluconeogenesis
Glucose-Alanine cycle, Cori cycle and their
Handbook prepared from
Biochemistry book
Lecture notes
Lecture notes and book chapter
Handout from Biochemistry
book, Lehingers
Lecture notes and book chapter
Lecture notes and book chapter
Lecture notes
Lecture notes
Lecture notes
Lecture notes and book chapter
Handout from Biochemistry
book, Voet and Voet
Lecture notes
Lecture notes
Lecture notes
Handout from Biochemistry
book, Voet and Voet
Lecture notes
Handout
Handout
Slide presentation
Lecture notes
Slide presentation
Handout from Biochemistry
book, Voet and Voet
Slide presentation
Handout from Biochemistry
importance
book, Voet and Voet
History, definition and classification of
31
Handout
Lipids
32
Essential and non essential lipids
Handout
General physical and chemical properties
33
Handout
of lipid
34
Classification of lipids and their function
Lecture notes
Digestion of lipid by enzymes in digestive
35
Lecture notes
system
36
Absorption of lipids in intestine
Lecture notes
37
β-oxidation of lipids
Slide presentation
Discussion about different derivatives of
38
Handout
lipid and their function
Occurrence and source of Vitamines and
39
Handout
Minerals
Physiological functions of Vitamines and
40
Lecture notes
Minerals
Human Nutrition and Nutritive values of
41
Handout
foods
42
Basal Metabolic Rate
Handout
Techniques for assessment of human
43
Handout
nutrion like NPU, PER, RQ etc.
44
Dietary Requirement of nutrition
Lecture notes
45
Deficiency diseases different nutrients
Lecture notes
*Minimum 36 lectures for 3 contact courses and 48 lectures for 4 contact courses
RECOMMENDED READINGS
TEXT
1. NCERT class XII
2. Fundamental of Biochemistry by Voet and Voet
3. Aakash Institute material
4. Principles of Biochemistry by Lehinger
5. Chemistry, O.P.Agrawal
REFERENCES
1. Modern Experimental Biochemistry, Boyer, Pearson Education
2. Organic Chemistry, Vol-2 by I.L.Finar
3. Lubert stryer, Biochemistry, Freeman & Co, N.Y
4. HamesNutrition and dietetics by Rose