One of the following is required: (1) 60 credits of which at least 40 credits in chemistry including 15 credits in biochemistry, or (2) 60 credits of which at least 40 credits in biology, and 15 credits in biochemistry.
The course builds on basic knowledge and practical skills obtained from earlier studies in biochemistry. It covers chemical methods and biological processes for production, modification and degradation of peptides and proteins. Theoretical strategies and experimental methods for determining and characterizing structural and functional properties of proteins are included in the course, as well as processes for natural evolution and engineering of proteins with new properties. Current examples of how protein science is applied in research and industrial contexts are presented in the course.
