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Biochemistry

Course Code:

2.1

Semester:

2nd Semester

Specialization Category:

CGB

Course Hours:

2 Θ+ 2 Ε

ECTS:

5


Lesson Code: 2.1

Semester: 2nd Semester

Category: Compulsory

Hours: 2h Theory + 2h Laboratory

ECTS credits: 5

 

LEARNING OUTCOMES

Upon completion of the course, students will be able to:

  • Understand the structure and organization of biological macromolecules, with emphasis on proteins, lipids, and carbohydrates.
  • Understand the basic principles of biochemical pathways in living organisms, the major metabolic routes, their regulation and control, as well as their interdependence and integration.
  • Comprehend the fundamental biochemical processes occurring in plants (with emphasis on vines) and microorganisms during the production of wines and beverages.
  • Investigate through biochemical methods the effect of various factors on the course of alcoholic fermentation.
  • Utilize biochemical and enzymatic methods for the determination of various products of alcoholic fermentation.
  • Possess the basic background knowledge in Biochemistry necessary to understand other courses of the Department where this basic background is essential.
  • General Skills
  • Research, analyze, and synthesize elements and information for the use of necessary techniques and technology.
  • Promote critical, creative, and inductive thinking.
  • Autonomous work.
  • Decision making.

 

COURSE CONTENT

Theoretical Part

  • Introduction to Biochemistry.
  • Biological Macromolecules: Carbohydrates.
  • Biological Macromolecules: Amino Acids and Proteins.
  • Biological Macromolecules: Lipids and Nucleic Acids.
  • Enzymes: Mechanism of catalysis, specificity, classification.
  • Cofactors and prosthetic groups.
  • Metabolism: Basic concepts and stages.
  • Carbohydrate metabolism: Glycolysis/Fermentation.
  • The Citric Acid Cycle (or Krebs Cycle).
  • Nitrogen metabolism during fermentation.
  • Sulfur metabolism.

 

Laboratory Part

  • The laboratory part of the course includes exercises on the function of enzymes and their use in Enology, as well as exercises exploring factors influencing alcoholic fermentation.

 

Evaluation Method

  • Theoretical part of the course: Final written examination.
  • Laboratory part: Combination of assignments, attendance in the laboratory, and final written examination.

 

RECOMMENDED BIBLIOGRAPHY

  • M., Berg et al. “Biochemistry”, University of Crete Publications (2017 or 2021).
  • B. Boulton et al. “Enology. Basic principles and winemaking methods.” Paschalidis Publications (2018).
  • A. Dimopoulos, S. Antonopoulou. “Basic Biochemistry”, Kostakis Dim. Athanassios Publications (2020).