KJB210 Experimental and Applied Biochemistry
There may be changes to the course due to to corona restrictions. See Canvas and StudentWeb for info.
Showing course contents for the educational year 2021 - 2022 .
Course responsible: Vincentius Gerardus Henricus Eijsink
Teachers: Heidi Østby, Fredrik Gjerstad Støpamo, Ole Golten, Bjørge Westereng, Anne Cathrine Bunæs, Tove Gulbrandsen Devold, 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: 2005V
B-MAT. B-BIOTEK. M-KB.
The course consists of lectures and nine laboratory excersices. 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.
Wrting of a total of six journals (8-15 pages), filling out of schemes for the remaining excersices.
The students work in groups of 2-3 persons.
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 course provides high-level academic education and thus contributes to achieving almost any of the UN's sustainability goals. The course is related to food production (Goal 2), clean energy for all (Goal 7 & 13), biotechnology (Goal 8 & 9 & 12), better resource utilization (Goal 13), and understanding of life under and above water ( Goal 14 & 15).
In the course's theoretical part, students will learn about the structure and function of important molecules in living cells and biological raw materials, with focus on the main components of food (carbohydrates, fats and proteins, DNA, vitamins, minerals and relevant additives). The focus is on the more applied aspects of these components and, thus, this course complements the basic course in biochemistry, KJB200. We discuss biochemical processes and analytical methods that are central to food science and biotechnology. The students will also learn about how enzymes help to assist and control biological processes. In addition to the theoretical part, the course emphasizes laboratory exercises where the student will learn about elementary biochemical techniques such as electrophoresis and chromatography and get a theoretical introduction to the principles on which these techniques are based. The course also provides some specialization in parts of KJB200, including enzyme kinetics.
Students will learn how to perform a variety of laboratory techniques, including:
- Pipetting small volumes
- Elemental spectrophotometry
- Standard curves
- Measurement of protein concentration
- Measurement of enzyme activity, including enzyme kinetics
- Chromatography (purification) of proteins
- Gel electrophoresis of proteins
- Measurement of antioxidants and vitamin C
- Studies of viscosity and gels.
Apart from technical skills, one learns to critically evaluate methods and own research results.
Journal writing is an important part of the course and after completing the course one should be able to report research results in a scientific manner.
General laboratory skills - How to work in a laboratory.
Critical evaluation and professional reporting of methods and own research results.
Because the work is done in groups the course gives training in doing research in teams.
Lectures with elements of student active learning strategies. Laboratory excecises (with intensive guidance). Writing of journals. Other learning strategies, e.g. peer review of lab journals, may occur.
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.
Approved mandatory activities are valid for 5 years.
Portfolio assessment: Two laboratory journals count 25 %.
Written exam (3,5 hrs) counts 75 %.
Both parts must be passed.
Lectures: 50 hours.
Laboratory exercises, with preparation and writing of laboratory journals: 99 hours.
Individual study: 101 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).
An external examiner approves the examination questions and marks all examination papers. Laboratory journals are evaluated by an internal examiner only.
Allowed examination aids: B1 Calculator handed out, no other aids
Examination details: Combined Assessment: A - E / F