COURSE DESCRIPTION:

Students will gain a basic understanding of nutrients (Protein, Carbohydrate, Lipid) metabolic pathways, and concepts of Biochemical Engineering for Sustainable Food production, including cultured meats and fermented products

친환경 식품의 주소재들인 단백질 탄수화물 지방, 식품 첨가물에 대해서 배우고, 이들이 인간신체내에서 대사되는 경로, 그리고 이를 생산하기 위한 식품생물공학 관련 기본개념을 강의할 예정임

COURSE GOAL:
To understand the theoretical principles of sustainable food biotechnology.

GRADING POLICY:
The following gives the relative importance of each factor in calculating your final grade; Midterm Exams - 50%
Final Exam - 50%
Total - 100%

(1) Class Handouts
(2) Molecular Biotechnology 4th, Glick/Pasternak/Pattern
(3) Biochemistry, L. Stryer, Freeman

SYLLABUS
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Lecture Class Topics
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1 Carbon trend in food technology
2 Water & pKa
3 Digestion
4 Carbohydrate
5 Protein
6 Lipid
7 Food additives
8 Midterm
9 Metabolic controls
10 Carbon metabolism
11 Nitrogen metabolism
12 Food microbes
13 Bacterial Fermentations
14 Animal Cell culture for cultured Meat
15 Final Exam