Food Biochemistry


Course Contents

  • Water, structure, hydrogen bonding and special properties, weak interactions in aqueous systems, weak acids and bases, buffers, the Henderson-Hasselbalch equation.
  • Amino acids, acid-base properties, characteristic titration curves, peptides. Proteins, protein structure, primary structure, secondary structure, a helix and β conformation, protein tertiary and quaternary structures, the role of proteins, protein denaturation, some special proteins, hemoglobin and myoglobin, myosin and actin.
  • Enzymes, catalytic power and specificity, classification by reaction, enzyme kinetics, the Michaelis-Menten equation, reversible and irreversible inhibition, regulatory enzymes.
  • The structure of carbohydrates, monosaccharides and polysaccharides, glycosidic bond, cyclic structure, hexose derivatives, starch and cellulose. Carbohydrate metabolism, glycolysis and glyconeogenesis, pentose phosphate pathway.
  • The structure of lipids, triacylglycerols,  glycerophospholipids, sphingolipids, cholesterol and other lipids, lipid metabolism oxidation of fatty acids, β oxidation.
  • Nucleotides, and related molecules, principles of metabolism, electron carriers function in multienzyme complexes, adenine nucleotides as components of enzyme cofactors, ATP synthesis by photophosphorylation.
  • Reactions of the citric acid cycle, the energy of oxidations in the cycle, oxidative phosphorylation.
  • Vitamins, their structure, classification and function as cofactors and antioxidants.

Educational Goals

  • Introduction to the chemical and biochemical characteristics of food molecules.
  • Chemical structure and function of proteins, carbohydrates and lipids.
  • Enzymes and enzyme kinetics.
  • Introduction to metabolism.

General Skills

  • Work in an interdisciplinary environment.
  • Generation of new research ideas.
  • Promote free, creative and inductive thinking.
  • Search, analyze and synthesize data and information using the necessary technologies.
  • Independent work.

Teaching Methods

  • Face to face.

Use of ICT means

  • Teaching with Power point presentations.

Teaching Organization

ActivitySemester workload
Independent Study50

Students Evaluation

  • Writing exams in the end of the semester.

Recommended Bibliography

  1. Γεωργάτσος Ι. (2005) Εισαγωγή στη Βιοχημεία, Γιαχούδης & Σία ΟΕ, Θεσσαλονίκη.
  2. Διαμαντίδης Γ., (2017) Εισαγωγή στη Βιοχημεία, University Studio Press, Θεσσαλονίκη.
  3. Καλογιάννης Σ., (2018) Εισαγωγή στη Βιοχημεία, Εκδόσεις Τζιόλα, Θεσσαλονίκη.
  4. Nelson D.L. , M.M. Cox (2011) Lehninger’s, Βασικές Αρχές Βιοχημείας, Eκδόσεις Πασχαλίδης, Broken Hill Publishers, Αθήνα.
  5. Stryer L., (2017) Βιοχημεία, Πανεπιστημιακές Εκδόσεις Κρήτης.
  6. Tymoczko J., J. Berg, L. Stryer (2018) Βιοχημεία, βασικές αρχές, Eκδόσεις Πασχαλίδης, Broken Hill Publishers, Αθήνα.
  7. Voet D., J. Voet, Pratt Ch., Θ. Χολή-Παπαδοπούλου, Δ. Κυριακίδης (2018) Βιοχημεία, βασικές αρχές, Εκδόσεις Τζιόλα, Θεσσαλονίκη.

Related Research Journals

  1. Journal of Food Biochemistry, Biochemistry.