| Department of Food Science
85 % Department of Mathematics and Physics (2003/2004) 15 % | |||||||||||||||
| Earliest Possible Year | 7 | ||||||||||||||
| Duration | 1 semester | ||||||||||||||
| Credits | 6 (ECTS) | ||||||||||||||
| Course Level | MSc offered to external Ph.D. students | ||||||||||||||
| 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 biotechnology students but can also 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 Fermented Food 076518 Dairy Microbiology 048071 Cell Biology and Gene Expression 048526 Theme: Microbial Biotechnology Basic knowledge about molecular biology is required | ||||||||||||||
| Restrictions | 20 | ||||||||||||||
| Course Objectives | |||||||||||||||
| The purpose of the course is to give the participants a theoretical and practical knowledge about how to apply genetic information 1) for DNA based detection methods of lactic acid bacteria 2) for classification and evolution. 3) simulate mutation and gene expression 4) for prediction of protein function, 2 and 3 dimensional structure (visualising) | |||||||||||||||
| Course Contents | |||||||||||||||
| Functional genetics is a discipline in fast growth, and we will apply this as a tool to explore natural and constructed functions in lactic acid bacteria. The course will show examples of applications of DNA recombinant technology on lactic acid bacteria as health promoting probiotics, food preservatives with antibiotics properties, vector for oral vaccine candidate, cell factories for in vitro delivery, or engineed for improved flavoring and fermenting properties. Bioinformatic tools will predict the link from gene to function. Theoretical exercises will include prediction of protein functions based on gene data, experimentally verified using the newest tools in genomics and proteomics. We will place the new disciplines in its practical connection with f.ex. real-time PCR, microarray gene expression, microfluidic DNA, RNA, protein and cell analysis, high-throughput screening, or use of reporter gene fusion protein. The course will comprise of genetic characterisation of genes from lactic acid bacteria by genotyping, subtyping, and DNA sequencing, mutation detection, repeats and frame shift in expression control, inserts and deletion in plasmids and chromosomal DNA. Comparative genetic studies will be visualized by genomic atlases, and through alignment studies. Finally various gene expression methods will be applied to quantify and visualise specific genes product. Both gene and protein functions are strongly link to molecular folding, which can be simulated by bioinformatic tools. Immunogenic properties can be prediction. | |||||||||||||||
| Teaching And Learning Methods | |||||||||||||||
| The course is an experimental and practical course. Theoretical exercise will promote the participants to utilize genetic data from lactic acid bacteria in databank for identification, classification and evolution. Furthermore, genetic information will be analyzed with bioinformatic web-tools for prediction of function, simulate mutation, protein folding and functional prediction, and control expression. Selected predicted results will be validated in practical excises. Theory will come from lectures and group-based journal clubs. | |||||||||||||||
| 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 | |||||||||||||||
| Course Coordinator | |||||||||||||||
| Jytte Josephsen, jyj@life.ku.dk, Department of Food Science/Food Microbiology, Phone: 35283232 Error. Person Not Found | |||||||||||||||
| Study Board | |||||||||||||||
| Study Committee AHJ | |||||||||||||||
| Course Scope | |||||||||||||||
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