Subject Code & Name: FD25302 – Biochemistry and Human Nutrition
Regulation: R-2025
Semester: III (Third Semester)
Branch: B.Tech. Food Technology (Food)
Credits / L-T-P: 5 Credits | L-T-P: 3-0-4
Course Objectives
- • The course aims to give students a solid foundation in biomolecules with their metabolic pathways and the roles of each nutrient in metabolism and growth.
Full Unit-wise Syllabus
Unit I – Introduction To Biomolecules
Basic principles of organic chemistry, isomers, and stereoisomers, types of functional groups in biomolecules, types of bonds and interaction in biomolecules, chemical nature of water, pH, and mechanism of action of buffers in biological system.
Practical: Preparation of buffer – titration of a weak acid and a weak base.
Activities: Chemistry Hidden in Food Molecules
Unit II – Structure And Properties Of Important Biomolecules
Carbohydrates mutarotation, glycosidic bond, reactions of monosaccharides and reducing sugars, starch, glycogen, cellulose, and chitin. Proteoglycans, glycosaminoglycans. hyaluronic acid, chondroitin sulfate. Lipids – fatty acids, glycerol, triacylglycerol, phospholipids, glycolipids, sphingolipids. Inherited metabolic disorders of lipid metabolism – Tay-Saach’s disease, Niemann- Pick’s disease, and Gaucher’s disease. Cholesterol, steroids, bile acids and salts, gluco- and minerals- corticosteroids. Prostaglandins and their functions. Lipoproteins. Cardiovascular disease and correlation with circulating lipid and lipoprotein concentration. Amino acids, peptides, and proteins. Classification based on side-chain properties. Structures, hierarchy of organization – primary, secondary, tertiary, and quaternary structures, glycoproteins, lipoproteins. Nucleic acids – purines, pyrimidines, nucleosides, nucleotides, Chargaff’s rules. Base pairing, A-T and G-C, mRNA, rRNA, and tRNA. Watson-Crick structure of DNA, reactions, properties, Tm and hypochromicity, measurement of DNA and RNA. Nucleoprotein complexes
Practical: Qualitative tests for carbohydrates – distinguishing reducing from non-reducing sugars and keto from aldo sugars Quantitative method for amino acid estimation using ninhydrin Protein estimation by Biuret, Lowry’s, Bradford, and spectroscopic methods. Extraction of lipids and analysis by TLC Nutritional anthropometry - Standards for reference – WHO, Body Mass Index and Reference Value. Techniques of measuring height, weight, head, chest, and arm circumference, waist-to-hip ratio, and skin-fold thickness. Calculation of the calories from nutrient composition of foods.
Activities: Biomolecule to Disease – Group activity on case-linked, model and data interpretation An Overview of Nutrition And Energy Balance: Definition, six classes of nutrients, calculating energy values from food, using the RDA, nutritional status, nutritional requirement, malnutrition, nutritional assessment of individuals and populations, dietary recommendations, Balanced diet planning, dietary guidelines, glycemic and non-glycemic carbohydrates, health effects of fiber and starch intake food groups, exchange lists, personal diet analysis, digestion, absorption and transport – anatomy and physiology of the digestive tract, and absorption of nutrients. Energy balance, body weight and body composition, health implications, obesity, BMR, and BMI calculations. Dietary assessment studies in India.
Unit III – Vitamins & Minerals
Nutritional and biochemical roles of vitamins and minerals. Food sources, daily requirements, absorption, biochemical & physiological roles, deficiencies, and toxicity. Water Soluble Vitamins – vitamin C, B complex vitamins, fat-soluble vitamins – A, D, E, and K – function, recommended intakes, toxicities, food sources of vitamin A, D, E, and K, and vitamin E. Water balance and recommended intakes, fluid/electrolyte balance, food sources, absorption, biochemical function, recommended intakes, deficiencies of minerals, sodium, potassium, phosphorus, calcium, iodine, iron, zinc, selenium, copper, fluoride, and chromium. Losses of vitamins and minerals during processing, restoration and fortification.
Practical: Quantitate estimation of vitamin C
Activities: Demographic analysis of nutrient deficiencies in India.
Unit IV – Intermediary Metabolism and Regulation
Enzymes, introduction to biocatalysts, metabolic pathways, primary and secondary metabolites. Glycolysis, TCA cycle, gluconeogenesis, pentose phosphate shunt, glyoxalate shunt. Fatty acid synthesis and oxidation, reactions of amino acids, deamination, transamination, and decarboxylation, urea cycle, Bioenergetics – high energy compounds, the electronegative potential of compounds, respiratory chain, ATP cycle, calculation of ATP yield during oxidation of glucose and fatty acids.
Practical: Enzymatic assay – phosphatase from potato
Activities: Understanding the Metabolic Pathway Integration (Large Integrated Metabolic Map)
Course Outcomes (COs)
- CO1: Understand the structure, classification, and functions of biomolecules in living systems.
- CO2: Apply the concepts of biomolecular structure to explain the properties and functions of carbohydrates, lipids, amino acids, and nucleic acids.
- CO3: Analyze energy balance, nutritional requirements, and dietary assessment for maintaining health and metabolic activities.
- CO4: Evaluate the nutritional significance of vitamins, minerals and other nutrients in human health, disease prevention and dietary planning.
- CO5: Demonstrate the understanding of metabolic pathways and their regulation through problem solving, case analysis, and interpretation of biochemical processes.
Assessment Pattern (Quick Note)
- Weightage: Continuous Assessment 50% | End Semester Examinations 50%
- Internal methodology: Quiz (5%), Assignments (5%), Flipped Class (10%), Practical (20%), Internal Examinations (60%)
Source: Official Anna University – B.Tech. Food Technology R-2025 Curriculum
Last Updated: September 2026
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