{"id":2324,"date":"2023-07-24T18:43:41","date_gmt":"2023-07-24T15:43:41","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2324"},"modified":"2024-09-12T12:06:00","modified_gmt":"2024-09-12T09:06:00","slug":"276-190204","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190204\/","title":{"rendered":"Food Biochemistry"},"author":6,"template":"","meta":[],"semester":[11],"course_type":[74],"acf":{"code":"276-190204","semester":11,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":2,"ects":3},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek (English for Erasmus students)","erasmus":"\u039d\u03b1\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=234","prerequisites":"","instructors":[1488],"coordinator":"","content":"<ul>\r\n \t<li>Water, structure, hydrogen bonding and special properties, weak interactions in aqueous systems, weak acids and bases, buffers, the Henderson-Hasselbalch equation.<\/li>\r\n \t<li>Amino acids, acid-base properties, characteristic titration curves, peptides. Proteins, protein structure, primary structure, secondary structure, a helix and \u03b2 conformation, protein tertiary and quaternary structures, the role of proteins, protein denaturation, some special proteins, hemoglobin and myoglobin, myosin and actin.<\/li>\r\n \t<li>Enzymes, catalytic power and specificity, classification by reaction, enzyme kinetics, the Michaelis-Menten equation, reversible and irreversible inhibition, regulatory enzymes.<\/li>\r\n \t<li>The structure of carbohydrates, monosaccharides and polysaccharides, glycosidic bond, cyclic structure, hexose derivatives, starch and cellulose. Carbohydrate metabolism, glycolysis and glyconeogenesis, pentose phosphate pathway.<\/li>\r\n \t<li>The structure of lipids, triacylglycerols,\u00a0 glycerophospholipids, sphingolipids, cholesterol and other lipids, lipid metabolism oxidation of fatty acids, \u03b2 oxidation.<\/li>\r\n \t<li>Nucleotides, and related molecules, principles of metabolism, electron carriers function in multienzyme complexes, adenine nucleotides as components of enzyme cofactors, ATP synthesis by photophosphorylation.<\/li>\r\n \t<li>Reactions of the citric acid cycle, the energy of oxidations in the cycle, oxidative phosphorylation.<\/li>\r\n \t<li>Vitamins, their structure, classification and function as cofactors and antioxidants.<\/li>\r\n<\/ul>","goals":"<ul>\r\n \t<li>Introduction to the chemical and biochemical characteristics of food molecules.<\/li>\r\n \t<li>Chemical structure and function of proteins, carbohydrates and lipids.<\/li>\r\n \t<li>Enzymes and enzyme kinetics.<\/li>\r\n \t<li>Introduction to metabolism.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Work in an interdisciplinary environment.<\/li>\r\n \t<li>Generation of new research ideas.<\/li>\r\n \t<li>Promote free, creative and inductive thinking.<\/li>\r\n \t<li>Search, analyze and synthesize data and information using the necessary technologies.<\/li>\r\n \t<li>Independent work.<\/li>\r\n<\/ul>","teaching_methods":"<ul>\r\n \t<li>Face to face.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Teaching with Power point presentations.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":25},"activity_2":{"description":"Independent Study","workload":50},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"<ul>\r\n \t<li>Writing exams in the end of the semester.<\/li>\r\n<\/ul>","bib_textbooks":"<ol>\r\n \t<li>\u0393\u03b5\u03c9\u03c1\u03b3\u03ac\u03c4\u03c3\u03bf\u03c2 \u0399. (2005) \u0395\u03b9\u03c3\u03b1\u03b3\u03c9\u03b3\u03ae \u03c3\u03c4\u03b7 \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, \u0393\u03b9\u03b1\u03c7\u03bf\u03cd\u03b4\u03b7\u03c2 &amp; \u03a3\u03af\u03b1 \u039f\u0395, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>\u0394\u03b9\u03b1\u03bc\u03b1\u03bd\u03c4\u03af\u03b4\u03b7\u03c2 \u0393., (2017) \u0395\u03b9\u03c3\u03b1\u03b3\u03c9\u03b3\u03ae \u03c3\u03c4\u03b7 \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, University Studio Press, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>\u039a\u03b1\u03bb\u03bf\u03b3\u03b9\u03ac\u03bd\u03bd\u03b7\u03c2 \u03a3., (2018) \u0395\u03b9\u03c3\u03b1\u03b3\u03c9\u03b3\u03ae \u03c3\u03c4\u03b7 \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n \t<li>Nelson D.L. , M.M. Cox (2011) Lehninger\u2019s, \u0392\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u0391\u03c1\u03c7\u03ad\u03c2 \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1\u03c2, E\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c3\u03c7\u03b1\u03bb\u03af\u03b4\u03b7\u03c2, Broken Hill Publishers, \u0391\u03b8\u03ae\u03bd\u03b1.<\/li>\r\n \t<li>Stryer L., (2017) \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, \u03a0\u03b1\u03bd\u03b5\u03c0\u03b9\u03c3\u03c4\u03b7\u03bc\u03b9\u03b1\u03ba\u03ad\u03c2 \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u039a\u03c1\u03ae\u03c4\u03b7\u03c2.<\/li>\r\n \t<li>Tymoczko J., J. Berg, L. Stryer (2018) \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, \u03b2\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u03b1\u03c1\u03c7\u03ad\u03c2, E\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a0\u03b1\u03c3\u03c7\u03b1\u03bb\u03af\u03b4\u03b7\u03c2, Broken Hill Publishers, \u0391\u03b8\u03ae\u03bd\u03b1.<\/li>\r\n \t<li>Voet D., J. Voet, Pratt Ch., \u0398. \u03a7\u03bf\u03bb\u03ae-\u03a0\u03b1\u03c0\u03b1\u03b4\u03bf\u03c0\u03bf\u03cd\u03bb\u03bf\u03c5, \u0394. \u039a\u03c5\u03c1\u03b9\u03b1\u03ba\u03af\u03b4\u03b7\u03c2 (2018) \u0392\u03b9\u03bf\u03c7\u03b7\u03bc\u03b5\u03af\u03b1, \u03b2\u03b1\u03c3\u03b9\u03ba\u03ad\u03c2 \u03b1\u03c1\u03c7\u03ad\u03c2, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\u03c3\u03b1\u03bb\u03bf\u03bd\u03af\u03ba\u03b7.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Journal of Food Biochemistry, Biochemistry.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2324"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":21,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2324\/revisions"}],"predecessor-version":[{"id":5465,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2324\/revisions\/5465"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1488"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/11"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2324"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2324"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}