Physiological and nutritional biochemistry

lbral2102  2019-2020  Louvain-la-Neuve

Physiological and nutritional biochemistry
Note from June 29, 2020
Although we do not yet know how long the social distancing related to the Covid-19 pandemic will last, and regardless of the changes that had to be made in the evaluation of the June 2020 session in relation to what is provided for in this learning unit description, new learnig unit evaluation methods may still be adopted by the teachers; details of these methods have been - or will be - communicated to the students by the teachers, as soon as possible.
5 credits
45.0 h
Debier Cathy; Larondelle Yvan (coordinator);
The set of competences, abilities and knowledge acquired during a bachelor degree in the area of Bioscience engineering.
Main themes
- A detailed description of the processes of digestion and absorption
- A review of the main aspects of the metabolism of glucides, lipids and protides, with a special focus on the regulation and on the fate of the dietary constituents
 - An integrated view of the main metabolic pathways via the analysis of some specific physiological situations (fasting, diabetes, exercise, pregnancy, lactation)
- A detailed analysis of the dietary requirements of humans (energy, nitrogen, amino acids, essential fatty acids, vitamins, water, minerals, dietary fibre), including the biochemical, metabolic and physiological justifications for them
- A detailed presentation of the concept of 'healthy food' in relation with some chronic diseases such as type-II diabetes, cardiovascular diseases, metabolic syndrome, osteoporosis, obesity, neurodegenerative diseases, intestinal diseases.

At the end of this learning unit, the student is able to :

1 a. Contribution de l'activité au référentiel AA (AA du programme)
1.1 ; 1.2 ; 1.4 ; 2.5
b. Formulation spécifique pour cette activité des AA du programme
At the end of the course, the student will be able :
- to make to links between the major pathways of the energetic and nitrogen metabolism,
- to expose the metabolic relationships between the different organs and physiological functions of the organism,
- to discuss the impact of food items, specific nutrients, and feeding behaviours on human metabolism,
- to give a justification for the nutrient requirements of humans,
- to comment on the concept of « healthy food »,
- to give a sound opinion on the industrial developments in the frame of the « healthy food » concept,  
- to make practical and innovative proposals for the  development of food items.

The contribution of this Teaching Unit to the development and command of the skills and learning outcomes of the programme(s) can be accessed at the end of this sheet, in the section entitled “Programmes/courses offering this Teaching Unit”.
1 – Digestion and absorption
2 – Post-absorptive nutrient utilization
  • Nutrient utilization during the absorptive phase
  • Nutrient utilization during the postabsorptive phase
  • Nutrient utilization during prolonged energy malnutrition or complete food deprivation
3 – Physiological and pathophysiological situations
  • Sport
  • Lactation
  • Cancer
  • Obesity and metabolic syndrome
4 – Introduction to nutrition
5 – Vitamin and mineral needs
6 –Macronutrient needs
7 - Seminars (and food industry visits)
Teaching methods
Coordinated package of lectures given by the teachers and seminars given by invited experts
Food industry visits
Most of the activity requires the presence of the students.
Evaluation methods
Ongoing evaluation with written tests organized throughout the quarter (no exam during the session in January)
Other information
This course can be given in English.
Online resources
Notes de cours données par les professeurs (dias disponibles sur Moodle)
Livres de référence conseillés mais non imposés
Slides used by the professors are available on Moodle
Several references books are recommended (but not mandatory)
Faculty or entity

Programmes / formations proposant cette unité d'enseignement (UE)

Title of the programme
Master [120] in Biomedical Engineering

Master [120] in Chemistry and Bioindustries

Master [120] in Agricultural Bioengineering

Advanced Master in Brewing Engineering