• Must know and understand the basic biochemical concept and
processes in the cell
• Must understand how pathways are connected and regulated
• Must know and understand basic techniques used to synthesize,
purify, and characterize proteins
• Must understand the basic nanostructure forming processes in the
cell
• Must have knowledge about communication and transport between
inside and outside of cells
• Must be able to understand interconnections of pathways and
their relevance in cellular processes
• Must be able to apply the techniques to novel problems
• Must be able to understand biochemical and biological principles
and regulations of cells
• Must be able to apply knowledge in order to explain some health
problems based on their biochemistry
• Must have a deeper understanding of biochemical principles and
biological nanostructures
• Must be able to understand and apply the knowledge to real
problems
• Must be able to reflect over biochemical concepts and processes
in order to design and understand biological nanostructures
See § 17 in study curriculum.
This is a 5 ECTS course module and the work load is expected to be 150 hours for the student.
| Name of exam | Kemi af biologiske nanostrukturer |
| Type of exam | Written or oral exam |
| ECTS | 5 |
| Assessment | 7-point grading scale |
| Type of grading | Internal examination |
| Criteria of assessment | The criteria of assessment are stated in the Examination Policies and Procedures |
| Danish title | Kemi af biologiske nanostrukturer |
| Module code | F-NAN-B6-3 |
| Module type | Course |
| Duration | 1 semester |
| Semester | Spring
|
| ECTS | 5 |
| Language of instruction | Danish and English |
| Empty-place Scheme | Yes |
| Location of the lecture | Campus Aalborg |
| Responsible for the module |
| Education owner | Bachelor of Science (BSc) in Engineering (Physics and Technology) |
| Study Board | Study Board of Mechanical Engineering and Physics |
| Department | Department of Materials and Production |
| Faculty | The Faculty of Engineering and Science |