TPN 1241 Basic Food Biochemistry

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Questions and Answers

What is the primary function of enzymes in food processing?

To enhance the flavor of food

To aid in the digestion of nutrients

To preserve food for longer periods

To accelerate chemical reactions (correct)

Which process directly involves the breakdown of glucose during glycolysis?

Anaerobic respiration

Hydrolysis

Fermentation

Catabolism (correct)

Which statement best describes the TCA cycle?

It is a part of aerobic respiration. (correct)

It occurs in the cytoplasm of cells.

It converts glucose into lactic acid.

It occurs only in plant cells.

What characteristic distinguishes genetically modified food?

Altered DNA for specific traits Signup and view all the answers

What role does the pyruvate dehydrogenase complex play in metabolism?

It converts pyruvate into acetyl-CoA. Signup and view all the answers

What is a key feature that distinguishes prokaryotic cells from eukaryotic cells?

Prokaryotic cells are typically unicellular. Signup and view all the answers

In biochemical reactions, what is the significance of free energy?

It determines if a reaction is spontaneous or requires energy input. Signup and view all the answers

Which statement correctly describes tertiary structure in proteins?

It involves the folding of a single polypeptide chain into a 3D shape. Signup and view all the answers

Which of the following best describes enzymes?

They enhance the rate of chemical reactions by lowering activation energy. Signup and view all the answers

What role do functional groups play in biomolecules?

They influence the reactivity and properties of biomolecules. Signup and view all the answers

What is the primary focus of the course TPN 1241 Biokimia Pangan Dasar?

Basic principles of biochemistry and molecular biology related to food Signup and view all the answers

Which of the following is NOT a expected learning outcome of the course?

Mastering food chemistry applications in marketing Signup and view all the answers

Who is the coordinator of the course TPN 1241 Biokimia Pangan Dasar?

Dr.Puspo Edi Giriwono Signup and view all the answers

How many credits is the course TPN 1241 Biokimia Pangan Dasar worth?

3 credits Signup and view all the answers

In relation to food biotechnology, which topic is covered in the course?

Principles of genetic engineering Signup and view all the answers

What role do food macromolecules play according to the course outline?

Facilitating biochemical processes Signup and view all the answers

What is emphasized in the cognitive level for each topic in the course outline?

Theoretical understanding and cognitive skills Signup and view all the answers

What is the primary focus of the electron transport chain in oxidative phosphorylation?

Generation of ATP Signup and view all the answers

Which term refers to the theory explaining how a proton gradient leads to ATP production?

Chemical osmotic theory Signup and view all the answers

In the context of food biochemistry, which aspect is particularly important for post-harvest physiology?

Biochemical changes during post mortem Signup and view all the answers

What will students focus on in the PBL case study breakout rooms?

Solving food issues from a biochemistry perspective Signup and view all the answers

What is covered in week 12 of the course outline?

Insights on application of food biochemistry in the food industry Signup and view all the answers

Which grading scale corresponds to a grade of B?

70-74% Signup and view all the answers

Study Notes

Course Introduction

The course is titled "TPN 1241 Biokimia Pangan Dasar"
The course is offered by the Department of Food Science and Technology, Faculty of Agricultural Technology, IPB University
The course is accredited by ASIIN, IFT, and IUFoST

Course Description

The course is worth 3 credits
Instructors: Dr.Puspo Edi Giriwono (PEG), Prof.Dr.Sedarnawati Yasni (SYA), Ir.Sutrisno Koswara, M.Si (SKO), Dr.Saraswati (SAR)
The course covers basic biochemistry and molecular biology principles, post harvest physiology and food biotechnology

Course Objectives

Students will learn fundamental biochemistry and molecular biology
Students will learn characteristics of food, food enzymology, food bioenergetics, food biotechnology
Students will learn about cell compartments and macromolecules in food
Students will learn about biochemical processes, ATP generation, role of foods, and basic genetics in relation to food biotechnology

Course Outline

Week 1
- Course Introduction
- Rules
- Specific learning outcomes
- Cognitive levels by topic
- Cell: Prokaryotic cells, Eukaryotic cells, Cell compartment and their characteristics
Week 2
- Water and Biomolecules: Polarity and hydrogen bond, Non covalent interactions in biomolecule, Functional groups in biomolecule, Building blocks of biomolecule
Week 3
- Energetics in Biochemical Reactions: Basic terminologies, Redox, free energy, thermodynamic laws, Case study and example
Week 4
- Amino Acid and Proteins: Structure and classification of amino acid, Primary, Secondary, Tertiary, and Quaternary structure, Protein in Action; Meat Protein and Hemoglobin
Week 5
- Enzymology: Definition and classification of enzyme, Catalytic mechanism; Chymotrypsin, Enzyme activity and kinetics, Enzymes in Food, Enzymes in Food Processing
Week 6
- DNA, Protein Synthesis: Nucleic acid and its building block, Replication, transcription, and translation
Week 7
- Food Biotechnology: Gene technology, Genetically modified food, Applications
Week 8
- Metabolism of Macromolecules: Digestion of macromolecules, Catabolism and anabolism, Glycolysis: Steps and pathways of glycolysis, Energy balance, Downstream process, Pyruvate dehydrogenase complex
Week 9
- TCA Cycle: Precursor of TCA cycle, Fatty acid and AA deamination, Step and pathway, Energy Balance, Electron Transport Chain: Compounds in oxidative phosphorylation, Electron transport chain complex, Proton gradient and chemical osmotic theory, ATP generating system
Week 10
- Food Biochemistry in Plants: Important reactions in post harvest physiology, Biochemical changes during post harvest, Biochemical changes during post mortem, Implication on quality of food
Week 11
- Food Biochemistry in Animals: Important reactions in post harvest physiology, Biochemical changes during post harvest, Biochemical changes during post mortem, Implication on quality of food
Week 12
- Studium Generale: Insights on application of food biochemistry in the food industry
Week 13
- Project Based Learning: Case Study - Solving food issues/problems from biochemistry aspect.
Week 14
- Project Based Learning: Group Presentations of group papers based on case study

Grading

Grading Criteria
- Midterm Exam
- Final Exam
- Other assessments (details not provided)
Weighting
- Midterm Exam (25%)
- Final Exam (25%)
- Other assessments (50%)
Grading Scale (based on score and letter grade)
- A (4.0): 80-100
- AB (3.5): 75-79
- B (3.0): 70-74

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Description

Explore the essentials of biochemistry and molecular biology as they relate to food science in this foundational course. Covering topics from food enzymology to ATP generation, this course provides a comprehensive understanding necessary for food biotechnology. Ideal for students in the Food Science and Technology field.