Course overview
This course provides an advanced introduction to the fundamental processes of plant, animal and microbial metabolism. Topics will include protein structure and function, mechanisms and control of enzyme action, the biochemistry of carbohydrate, fat and protein metabolism, energy generation, and the fundamentals of amino acid biochemistry. Examples of the application and context of key biochemical concepts to areas of science including plant and animal science, viticulture and oenology, veterinary medicine and food technology will be used to highlight the importance of biochemistry to all sectors of these sciences.
Course learning outcomes
- Describe the role of thermodynamics in the determination of biochemical reactivity and differentiate between the kinetic and thermodynamic factors influencing biochemical reactions.
- Explain how protein structure and function is derived from the constituent amino acids, and compare the features of structural and globular proteins.
- Describe the basic principles governing the rate of enzyme catalysed reactions and the forms of inhibition of enzyme-catalysed reactions.
- Describe the major pathways of carbohydrate and lipid metabolism and demonstrate how energy is stored and released through them.
- Demonstrate familiarity and competance with the practica skills and techniques used in biochemisal research and analysis. This will include experimental planning, the preparation of reagents and use of basic instrumentation (spectrophotmeters, centrifuges, chromatographic apparatus etc, the collection of biochemical data and its presentation, and most importantly the analysis and interpretation of the outcomes of biochemical investigations.
Degree list
The following degrees include this course