| Department of Food Science
85 % Department of Natural Sciences 15 % | |||||||||||||||
| Earliest Possible Year | 7 | ||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 6 (ECTS) | ||||||||||||||
| Course Level | MSc | ||||||||||||||
| Examination | evaluation of project report Aid allowed Description of Examination: 13-point scale, internal examiner Dates of Exam: individual oral examination of project report | ||||||||||||||
| Organisation of Teaching | The course is especially designed for students with interest in biotechnology but can be followed by others. English speaking guest teachers can be expected. (Tidligere titel på kursus: Funktional genetik og bioinformatik anvendt på mælkesyrebakterier) | ||||||||||||||
| Block Placement | 3-week course January | ||||||||||||||
| Teaching Language | English may be conducted in Danish | ||||||||||||||
| Optional Prerequisites | 018062 076124 076518 048071 048526 Theme: Microbial Biotechnology Basic knowledge about molecular biology is required | ||||||||||||||
| Restrictions | 20 | ||||||||||||||
| Course Objectives | |||||||||||||||
| The aim of the course is to give the participants a theoretical and practical knowledge of the possibilities that are available for molecular analysis of food-relevant microorganisms with respect to the following: 1. DNA: identification, genotyping, phylogeny, and evolution 2. RNA: gene expression and its regulation 3. Protein: expression, structure, and function | |||||||||||||||
| Course Contents | |||||||||||||||
| The term functional genomics covers the use of genomic, transcriptomic, and proteomic techniques to further the understanding of biological systems. As these techniques are being rapidly developed and the sizes of data sets as well as databases are expanding in parallel, bioinformatics (i.e. computer-aided analyses of biological data) is becoming an indispensable tool in molecular biology. The course will give an overview of currently available systems for analyses of food-related microorganisms, namely lactic acid bacteria, pathogenic bacteria, and yeasts, with examples covering e.g. response to food-processing or preservation, or flavour and fermentation properties. One week will be devoted to each of the three "-omic" approaches. The week on DNA analysis will cover methods for identification at the genus or species level and for genotyping. For these purposes, identification of conserved or variable regions, PCR primer design, and repetitive PCR will be described. Genotyping, phylogeny, and evolution will furthermore be studied by construction of genomic atlases and phylogenetic trees. The first week will also give the participants experience with basic bioinformatic methods as sequence alignment, characterisation of features or motifs, prediction of structure, etc. The week on RNA analysis will demonstrate three methods for studying gene expression: Northern blotting, real time PCR, and DNA microarray hybridisation. The microarray data interpretation will include the search for possible regulons or regulatory cascades. Finally, the week on protein analysis will cover analysis of protein expression by two-dimensional gel electrophoresis, protein structural analysis by X-ray crystallography, and bioinformatic methods for prediction of structure and function. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course comprises lectures, practical exercises, and project work including the writing of a final report. Several of the lectures will be given by external leading specialists from academia and industry. The exercises will relate to the chosen projects, and will include practical laboratory techniques (either as "hands-on" or as demonstration), subsequent data analyses, and the use of bioinformatic web-tools for example for database searches, alignments, search for specific features or motifs, or prediction of structure and function. The participants will write a final report based on the project results obtained during the course. | |||||||||||||||
| Course Litterature | |||||||||||||||
| 1. Functional Genomics: A Practical Approach (Practical Approach Series (Paper) by Stephen P. Hunt, Frederick J. Livesey, F. M. Livesey (Eds.), Oxford Press February 2001. 2. Data from GeneBank and a selection of bioinformatic software will be used: http://www.up.univ-mrs.fr/~wabim/english/logligne.html http://iubio.bio.indiana.edu:7780/archive/00000512/ http://www.biophys.uni-duesseldorf.de/local/POLAND/poland.html http://www.umass.edu/microbio/rasmol/index2.htm 3. http://www.genome.ad.jp/kegg/ | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Error. Person Not Found Jytte Josephsen, jyj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35283232 | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee NSN | |||||||||||||||
| Course Scope | |||||||||||||||
| |||||||||||||||