The aim of this course is to teach students the fundamental principles of food biochemistry, to examine the structure and functions of the main components that make up food, and to help them understand how these components are metabolized in the body. Additionally, it is designed to provide students with knowledge in food science and nutrition by enabling them to comprehend the processes of digestion, absorption, and metabolism of food components from a biochemical perspective.

This course aims to examine the basic principles of food biochemistry. Students will learn the structure, properties, and functions of the main components of food, including carbohydrates, proteins, lipids, vitamins, minerals, and nucleic acids. The course also provides a biochemical examination of the digestion, absorption, and metabolism processes of these components, giving students a comprehensive understanding of their role in the body. It covers the biochemical reactions that take place in the organism, the production of energy, cellular functions, and the relationships with nutrition. Ultimately, the course aims to provide students with a foundational understanding of the metabolic pathways of food components and the biochemical changes they undergo in the body.