KJB210 Experimental and Applied Biochemistry
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Showing course contents for the educational year 2018 - 2019 .
Course responsible: Vincentius Gerardus Henricus Eijsink
Teachers: Heidi Østby, Tora Asledottir, Ellen Cathrine Hasle Kokkim, Anne Cathrine Bunæs, Tove Gulbrandsen Devold, Silje Benedicte Lorentzen, Marianne Slang Jensen, Tina Rise Tuveng, Irene Comi
ECTS credits: 10
Faculty: Faculty of Chemistry, Biotechnology and Food Science
Teaching language: NO
Limits of class size:
108 (including students on the course KJB201)
Teaching exam periods:
This course starts in Spring parallel. This course has teaching/evaluation in Spring parallel, .
Course frequency: Annually
First time: Study year 2005-2006
B-MAT. B-BIOTEK. M-KB.
The course consists of lectures and laboratory practice. The course will deal with food chemistry, applied biotechnology, and experimental biochemical methods used in research and in more applied settings. The theory behind the methods will be discussed in the lectures and will be illustrated in the laboratory exercises.
Writing laboratory reports is emphasised and the quality of the reports will influence the final grade given for the course. The lectures will deal with the most important topics in applied biochemistry and food chemistry (e.g. vitamins and food additives, gels, viscosity), and this will be coordinated with the courses KJM110 and KJB200.
The theoretical part: The student will learn about the structures and functions of important molecules in living cells and biological raw materials, with emphasis on food components (carbohydrates, proteins, fats, DNA, vitamins, minerals and additives). The student will learn important biochemical-analytical techniques which are central in food science and biotechnology. The student will also learn how enzymes catalyse and control biological processes. There is a strong focus on laboratory exercises where the student will learn elementary biochemical techniques such as:
- pipetting small volumes
- standard curves
- determining protein, carbohydrate and fat contents
- measuring enzyme activities (including enzyme kinetics)
- chromatography of proteins
- electrophoresis of proteins
- determination of vitamins and colorants
There will be emphasis on learning how to report experimental results. After completing the course, students should be capable of reporting on their research in a professional manner.
Lectures. Exercises in laboratories (with intensive guidance). Writing of journals. Colloquia and individual study.
Close guidance in the laboratory. Question hours.
The curriculum will be made available at the start of the semester. Written course material includes a laboratory manual written by the teachers and parts of a book on Food Chemistry.
General chemistry equivalent to KJM100. Biochemistry equivalent to KJB200 (can be taken the same semester).
Organic chemistry equivalent to KJM110.
All lectures about the laboratory course (14 hours).The laboratory exercises.Handing in laboratory journals.
Laboratory journals counts 25 %. Written examination (3.5 hrs) counts 75 %. Both parts must be passed.
Lectures: 50 hours. Laboratory exercises with journals and questions hours: 120 hours. Individual study: 130 hours.
Special requirements in Science
Reduction of credits:
Students can not receive credits for both KJB201 and KJB210 because KJB201 is incorporated in KJB210.
Type of course:
Lectures: 4 hours per week for 12,5 weeks. Laboratory lectures: 6 hours per week for 9 weeks (1 x 6 hours per week). Question hour every week (12 weeks).
The course KJB210 equals KJB201 + MVI202.
An external examiner approves the examination questions and marks 25 selected examination papers. Laboratory journals are evaluated by an internal examiner only.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: Continuous exam: A - E / Ikke bestått