Food Biochemistry & Biotechnology

Nomenclature, classification, sources and properties, mechanism of action, coenzyme and prosthetic groups.

• Regulation of enzymatic activity, enzyme kinetics, Michaelis Menten equation, effects of pH & temperature, Allosteric enzymes, Inhibition & specificity of enzymes.
• Application of enzymes in food processing: Functions, importance and role in food industry. Relevant examples.

• Endogenous enzymes and their, sources, conversions and specific applications. Role of endogenous enzymes in modification of foods
• Mechanism of Digestion, Absorption, Assimilation and Transport of nutrients in human beings Metabolism of carbohydrates, lipids & proteins: glycolysis and respiration, production of ATP, brief description of electron transport chain, β oxidation of long chain fatty acids, ketosis, biosynthesis of fatty acids, Breakdown of proteins, transamination, deamination, decarboxylation, nitrogen fixation, Urea Cycle.

• Physiological development; Growth, Maturation and senescence, Fruit ripening and associated biochemical changes, Effect of these developments on quality of fresh produce.
• Physiology & biochemistry of Respiration in fresh produce. Climacteric and non Climacteric fruits. Biochemical changes as a result of aerobic and anaerobic metabolism, during maturation / storage.

Structure and development of muscle. Biochemical changes associated during conversion of muscle to meat. Post Mortem Glycolysis and Rigor-Mortis. Ante-mortem and post-mortem factors affecting quality of meat Biochemical reactions leading to Quality changes in composition, color, flavour and texture of meat.