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
• spectrophotometry
• 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.

Close guidance in the laboratory. Question hours.

Canvas.