课时目标：本章主要介绍食品生物化学理论与食品营养、健康的内在联系与密切关系，以及在食品工业、食品科学研究中的重要意义与应用。This chapter mainly introduces the inherent and close relationship between food biochemistry theory and food nutrition and health, as well as its significance and application in the food industry and food science research.

课时目标：本章主要介绍氨基酸、蛋白质的结构、分类、性质、以及它们的重要生理功能、分析方法和应用等。This chapter is mainly about the introduction to the structure, classification, and properties of amino acids and proteins, as well as their important physiological functions, analytical methods, and applications.

课时目标：本章主要介绍酶的特性、应用及酶反应动力学，包括酶的性质和分类、影响酶反应速度的因素、维生素与辅酶、酶的作用原理及酶工程、酶在食品工业中的应用。This chapter mainly introduces the characteristics and applications of enzymes and the kinetics of enzyme-catalyzed reactions, including the properties and classification of enzymes, Vitamins and Coenzymes、factors affecting the speed of enzymatic reactions, the working principles of enzymes, enzyme engineering, and the application of enzymes in the food industry.

课时目标：本章主要介绍糖的组成及分类；单糖、寡糖、多糖的基本概念；葡萄糖的分子结构；多糖（淀粉、纤维素、糖原）的基本结构和化学连接键；要求学习者掌握寡糖及多糖的化学键连接方式及其部分寡糖的功能特性。This chapter is mainly an introduction to the composition and classification of carbohydrates; the basic concepts of monosaccharides, oligosaccharides and polysaccharides; the molecular structure of glucose; the basic structure and chemical linkages of polysaccharides (starch, cellulose, and glycogen). Learners are required to master the chemical bonding of oligosaccharides, polysaccharides and the functional characteristics of some oligosaccharides.

课时目标：脂类广泛存在于所有生物体中，是维持生命所必须的营养物质。脂类包括的范围很广，这些物质在化学成分和化学结构上也有很大差异，脂类的生物功能也多种多样。脂类是构成生物膜的重要物质，几乎细胞所含有的全部磷脂类都集中在生物膜中。脂类是机体代谢所需燃料的贮存形式和运输形式。脂类作为细胞表面物质，与细胞的识别、种特异性和组织免疫等有密切关系。本章主要讨论不同类脂的结构和功能。Lipids are found in all organisms and are essential nutrients to life. Lipids include a wide range of substances, differing in composition and structure, and have diverse functions. Lipids are important part of biomembrane and almost all phospholipids in cells are concentrated in biomembrane. Lipids serve as storage and transport fuels for metabolism. Being widely distributed among cell membrane, lipids are closely related to cell recognition specificity and immunity. This chapter focuses on the structure and function of different lipids.The composition and classification of nucleotides and nucleic acids

课时目标：本章主要介绍核酸的重要生理功能；核酸的结构；脱氧核糖核酸（DNA）的结构；DNA双螺旋结构；碱基组成规律（Chargaff 规则；核糖核酸（RNA）的结构。This chapter mainly introduces the important physiological functions of nucleic acids, including the structure of nucleic acids, the structure of deoxyribonucleic acid (DNA), DNA double helix and rule of base composition (Chargaff rule, the structure of RNA).

课时目标：本章主要介绍糖类在机体中的重要代谢途径，包括糖酵解途径、三羧酸循环、磷酸戊糖途径以及糖异生途径、糖原代谢途径等。This chapter mainly introduces the important metabolic pathways of sugars, including glycolysis pathway, tricarboxylic acid cycle, pentose phosphate pathway, gluconeogenesis pathway and glycogen metabolic pathway.

课时目标：本章主要介绍生物氧化过程及机制，包括生物氧化概述、高能化合物、呼吸链以及氧化磷酸化等。This chapter mainly introduces the process and mechanism of biological oxidation, including overview of biological oxidation, high-energy compounds, respiratory chain and oxidative phosphorylation.

课时目标：由于脂类的主要成分是脂肪酸，所以脂类代谢实际上是脂肪酸的分解代谢和生物合成。脂肪酸对正常膳食的人约提供所需全部能量的40％。对于饥饿或冬眠动物以及候鸟迁移时，脂肪酸则更是主要的能量来源。本章重点介绍了脂类的代谢和生物合成。Since fatty acids are the main components of lipid, lipid metabolism is actually the catabolism and biosynthesis of fatty acids. Fatty acids provide approximately 40% of the total energy required for a normal diet. For hungry, hibernating animals or migrating birds, fatty acids play a major role of energy support. In this chapter, we will focus on the catabolism and biosynthesis of lipids.

课时目标：本章主要介绍蛋白质的合成及分解代谢，包括氨基酸的生物合成、蛋白质的生物合成、蛋白质的生物降解以及氨基酸的分解等。This chapter is mainly about the catabolism and biosynthesis of proteins, including the catabolism and biosynthesis of both amino acids and proteins.

课时目标：本章主要介绍机体中核酸的分解和合成代谢途径，包括核苷酸的分解、嘌呤核苷酸的生物合成途径、嘧啶核苷酸的生物合成途径以及DNA的复制、RNA的生物合成等。This chapter is mainly about the catabolism and biosynthesis of nucleic acids, including the catabolism of nucleotides, the biosynthesis of purine nucleotides and pyrimidine nucleotides, DNA replication, RNA biosynthesis, etc.

课时目标：本章主要介绍食物活性成分。This chapter is mainly about bioactive food ingredients.