Nutritional Energy Metabolism

The main aim of this module is to introduce students to how living cells (animal and plant) can extract energy from highly reduced organic molecules (i.e. carbohydrates, fats, proteins) and convert them to a usable form of energy suitable to the functions of the living cell. Selected metabolic pathways will be covered, as will the regulation mechanisms and interactions of the metabolic pathways operative in the cell. This module will contribute to the development of the following COMPETENCIES that are CORE to your development as a professional in Food Science:
? Understanding the structure and properties of food components, including water, carbohydrates, protein, lipids, other nutrients and food additives
? Knowledge of the chemistry of changes occurring during processing, storage and utilization
? Knowledge of the principles, methods, and techniques of qualitative and quantitative physical, chemical, and biological analyses of food and food ingredients.