Food molecular biology is an interdisciplinary professional basic course focused on the study of food science with molecular biology theory. The purpose of food science research is to improve human health, by focusing on the nutritional characteristics of food functional components. The course aims to enable students majoring in food science and engineering to fully understand the cellular biological mechanisms and related biological effects of food functional nutrients, and explore the molecular mechanism of absorption, metabolism and assimilation. Food molecular biology mainly introduces the molecular mechanism of food nutritional components, and systematically introduces the basic knowledge of molecular biology from the perspective of food science. The course put the knowledge of food molecular biology in simple terms to enable students to understand the basic theory and the cutting-edge molecular biology technologies from a new perspective, and master the molecular biological mechanism of food nutrients.
Overview
Syllabus
- Chapter1 The Flow of Genetic Information
- 1.1 Genome and Gene
- 1.2 DNA replication
- 1.3 RNA Transcription
- 1.4 Protein Translation
- Chapter2 Exploring Genes and Genomes
- 2.1 PCR and Gene Cloning
- 2.2 Gene Maniuplation
- Chapter3 Exploring Proteins & Proteomes
- 3.1 Purification of Proteins
- 3.2 Immunology Techniques in Investigating Proteins
- 3.3 Mass Spectrometry in the Indentification of Proteins
- 3.4 X-ray and NMR for Determination of Protein Structure
- Chapter4 Molecular metabolic mechanism of nutrients
- 4.1 The Interplay between Food nutrients and Intestinal System
- 4.2 Nutrient Metabolism in Liver
- 4.3 Food-derived nutrient in muscle metabolism
- 4.4 Studying Nutrients Absorption and Metabolism Base on bioengineering model
- 4.5 Nutritional Function of Food-derived Amino Acids in Health
- 4.6 Glycogen Metabolism
- 4.7 Fatty Acids Metabolism
- Chapter5 The physiological activity of bioactive food components
- 5.1 Food-derived Antioxidants in Redox Homeostasis
- 5.2 Polyphenol-Metabolism, Bioavailability and Health Benefits
- Chapter6 Immune System
- 6.1 Overview of Immunology
- 6.2 Antibody Structures
- 6.3 Food Nutrition & Immunology
- 6.4 Food-derived bioactive polysaccharides mediating human immunity
- Chapter7 Extending learning
- 7.1 Importance of Food Biochemistry
- 7.2 Food Biochemistry & Nutrition
- 7.3 Food Biochemistry & Health
- 7.4 Bioactive Food Component
- 7.5 Polyphenols-Structure, Classification and Sources
- 7.6 Polyphenols and Obesity
- 7.7 Flavonoids
- 7.8 Non-Flavonoids: Phenolic Compounds
- 7.9 Carbohydrate-Water Interactions
- Final test
Taught by
Jiaoyan Ren and Maojin Yao
