Physical-biochemical methods

Subject description

Students will meet with the basics of physical-chemistry of biological molecules, interactions between molecules, binding of small molecules (antibiotics, additives, antioxidants, metal ions, etc..) to macromolecules. To study the stability, interactions and molecular structure, students will be introduced to differential scanning calorimetry and spectroscopic techniques, which have wide applicability in the food industry, pharmacy, biochemistry, medicine and other fields. Surface plasmon resonance (SPR) is a technique that has been shown in recent years as a very important tool in the pharmaceutical and food industry. It can be included in all phases of drug discovery, improve their properties, it is possible to very easily and quickly scan a large number of binding partners for potential therapeutic target. SPR is becoming an important tool in the food industry, which can be used for quality control. Complementary methods for studying molecular interactions, such as isothermal microcalorimetry and thermophoresis, will also be presented. Students will learn about the different types of biosensors. The ones, which for their detection are using enzyme-antibody immunological, cell structure, as well as whole organisms. The students will learn the basics of different detection methods (electrochemical, optical, and thermal). Special emphasis will be on the use of biosensors for food analysis and monitoring of biotechnological processes. Lately, techniques such as electron spin resonance (EPR) and nuclear magnetic resonance (NMR) and used in the food industry to study the structure and interactions between molecules. The emphasis of the subject is on the techniques and their applications in food science and industry. Students will work on these instruments and expand the application of these techniques into new areas of food science and technology.

The subject is taught in programs

Objectives and competences

Students will learn about the physical laws that determine the properties of biological macromolecules in food. Understanding the physical-chemical methods (instrumental methods) that have recently been increasingly used for the study of food.

Students will meet in the lab to practical application of some of these instrumental techniques in the food industry, and biotechnology.

Teaching and learning methods

Lectures, seminars, project workshops, laboratory work.

Expected study results

Knowledge and understanding:

The course provides the knowledge necessary to develop new methods in research work in the food science and technology.

Basic sources and literature

  • Pare J.R.J., Belanger J.M.R. 1997. Instrumental methods in food analysis Elsevier, chapters: 4, 5
  • Landbury J.E., Doyle, M.L. 2004. Biocalorimetry 2. Aplication of Calorimetry in the Biological Sciences, chapters: 1, 2, 10
  • Belton P.S. 2003. Magnetic resonance in food science, Royal Society of Chemistry
  • Malkhotra B.D., Turner A.P. 2003. Advances in Biosensors: Perspectives in Biosensors, JAI Press.
  • Jeong-Yeol Yoon, Lonnie J. Lucas, 2013. Introduction to Biosensors, Springer-Verlag New York Inc.

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