Introduction
1.1) Introduction to Biochemistry
1.2) The Uses of Biochemistry

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

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

Enzymes: Biological Catalysts
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

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

Carbohydrate
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)

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

Q1 : Who is suitable to enroll in this MIC180 MOOC?
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.