course-details-portlet

TBT4107

Biochemistry 2

Choose study year
Credits 7.5
Level Intermediate course, level II
Course start Spring 2025
Duration 1 semester
Language of instruction Norwegian
Location Trondheim
Examination arrangement School exam

About

About the course

Course content

  • Glycobiology (glycoconjugates and the sugar code)
  • Biosynthesis and degradation of amino acids and nucleotides
  • Biosynthesis and degradation of glycogen
  • Biosynthesis of: ketone bodies, triglycerides, phospholipids and isopentenyl derived lipids.
  • Some enzyme mechanisms
  • Regulation of enzyme activities on different levels: regulation of transcription and protein synthesis, allosteric and covalent modifications, degradation.
  • Signal transduction and hormonal control of the carbon metabolism.
  • The interplay between the metabolism in the whole body and in single organs.

Learning outcome

After finishing this course the students are expected to:

  • Have an overview of the metabolisms of the most important groups of biomolecules (reactions and coenzymes).
  • Have a basic understanding of the mechanisms that regulate these processes on different levels.
  • Have knowledge about some basic biochemical methods/techniques.
  • Have developed the ability to use this knowledge and understanding to solve relevant problems.

Learning methods and activities

Guided pre-lecture preparations. Lectures with discussions. Mandatory exercises with approved reports. Self-study. The expected number of hours spent on organized activities (lectures and exercises) + self-study is 210 hours.

Compulsory assignments

  • Exercises

Further on evaluation

If there is a re-sit examination, the examination form may be changed from written to oral.

Course materials

D. L. Nelson, & M.M. Cox: Lehninger. Principles of Biochemistry, 8th edition. W.H. Freeman, 2021, with the e-learning tool Achieve.

Credit reductions

Course code Reduction From
TBT4105 7.5 sp Autumn 2008
This course has academic overlap with the course in the table above. If you take overlapping courses, you will receive a credit reduction in the course where you have the lowest grade. If the grades are the same, the reduction will be applied to the course completed most recently.

Subject areas

  • Technological subjects

Contact information

Course coordinator

Lecturers

Department with academic responsibility

Department of Biotechnology and Food Science