1.1) Introduction to Biochemistry
1.2) The Uses of Biochemistry

2.1) Definition, Functions and Classification
2.2) Peptides and Polypeptides

3.1) Definition and function
3.2) Types of Chemical Bonds
3.3) Primary, Secondary, Tertiary and Quaternary Structure
3.4) Protein Denaturation

4.1) Role of Enzymes
4.2) Classification of Enzymes
4.3) Enzymes as Catalysts: Principles and Examples
4.4) Enzymes Cofactor: Structure and Function
4.5) Isozymes, Multienzymes, Allosteric Enzymes

5.1) Fatty Acids (Essential Fatty Acids)
5.2) Physical and Chemical Properties of Fatty Acids
5.3) Classification of Lipids

6.1) Monosaccharide (Structure and stereochemistry, Fischer and Haworth Projections & Reducing and Non-reducing Sugars)
6.2) Disaccharides (Stability and Formation of Glycosidic bonds, disaccharides structures)
6.3) Polysaccharides (Structural Polysaccharides & Storage Polysaccharides)

7.1) Definition
7.2) Purines, Pyrimidines, Nucleosides and Nucleotides
7.3) Phosphate Diester Bond
7.4) Structure and Functions of DNA and RNA

A1 : Anyone looking for a beginner level knowledge of biochemistry having some prior learning of secondary school level chemistry and biology. However the MOOC version of this course is designed to be suitable for all with Science background and those whom have a strong interest in Biochemistry.