Course code Ķīmi4008
Credit points 7.50
Biochemistry
Total Hours in Course200
Number of hours for lectures32
Number of hours for laboratory classes48
Date of course confirmation16.02.2016
Responsible UnitInstitute of Land Management and Geodesy
Course developer
Velga Miķelsone
Dr. sc. ing.
Prior knowledge
Ķīmi1002, Inorganic Chemistry
Ķīmi1011, Organic Chemistry I
Ķīmi2001, Analytical Chemistry
Ķīmi2007, Organic Chemistry II
Ķīmi3001, Physical and Colloidal Chemistry I
Ķīmi4001, Physical and Colloidal Chemistry II
Course abstract
Biochemistry stydies the chemical composition of live organisms and the chemical processes of metabolism. Biochemical transformations of food components are considered in the course of biochemistry, the main accent is directed toward the exploration of the interconnection between processes of metabolism and its regulation in organism. Understanding of these processes is the necessary base of profesional activities in food technology and food-processing science.
Learning outcomes and their assessment
• Knowledge. Is able to demonstrate specific primary and specialized knowledge of the biochemistry and is able to apply critical understanding of this knowledge, corresponding the highest level of achievement in the biochemistry science. Understand the principles of scientific research.
• Skills. Able to use acquired theoretical foundations and skills of the biochemistry and manage innovative research activities, formulate and analytically describe the information, problems and solutions, connected with professional areas of food-processing science, able to explain and justify the discussion. Skills of scientific research.
• Competence. Able to access, select and analyze information independently and apply it in practice, make decisions and solve biochemical aspects of food-processing science, understand the influence of professional activity on environment and society, apply knowledge of the biochemistry to develop the scientific research and professional expertise
Compulsory reading
1. King M. W. Integrative Medical Biochemistry. Indiana University School of Medicine and Center for Regenerative Biology and Medicine. Indiana: Terre Haute, 2014. 1871 p.
2. Harper's Illustrated Biochemistry. R. K.Murray, D. A.Bender, K. M. Botham, P. J. Kennely, V. W. Rodwell, P. A. Weil. 29th edition. University of California, San Francisco, 2012. 1125 p.
3. Koolman J., Roehem K.H. Color Atlas of Biochemistry. Thieme, 2004. 467 p., 2005. 476 p.
4. Miķelsone V. Bioķīmija. Mācību līdzeklis. Jelgava: LLU, Rīga: Drukātava, 2008 197 lpp.
Further reading
1. Kūka M. Ogļhidrāti. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 58 lpp.
2. Kūka M. Lipīdi. Mācību līdzeklis organiskajā ķīmijā. Jelgava: LLU, Rīga: Drukātava, 2007. 46 lpp.
3. Belitz H.-D., Grosch W., Schieberle P. Food Chemistry. Berlin etc.: Springer – Verlag, 2009. 1070 lpp.
Periodicals and other sources
1. The Journal of Physiology and Biochemistry. Published by Springer. ISSN (printed): 1138-7548. ISSN (electronic): 1877-8755.
2. The International Journal of Biotechnology & Biochemistry. Published by Research India Publications. ISSN: 0973-2691. Pieejams arī: http://www.ripublication.com/ijbb.htm
3. he International Journal of Biochemistry & Cell Biology. Published by Elsevier Science. ISSN: 1357-2725. Pieejams LLU FB datubāzē ScienceDirect