Integrated course, 2.00 ECTS
• Aminoacids and analysis of aminoacids using HPLC
• Peptide bonds, protein structure
• Functions of proteins
• Enzymatic cleaning, chromatography
• Transport through membranes
Students will obtain an overview of the molecular structure of microorganisms (bacteria, archaea, fungi and viruses), the reproduction and growth of microorganisms, fundamental processes of microbial metabolism, as well as select microorganisms. Upon completion of the course students should have acquired grounding in microbiological work techniques. Further, they have knowledge about ingredients of food, their biochemical functions, the synthesis and decomposition in cells as well as katabolism and anabolism.
Recommended or required reading and other learning resources / tools
Literature will be announced at the beginning of the course.
Mode of delivery
Prerequisites and co-requisites
Module Fundamentals of Chemistry and Metrology
Assessment methods and criteria