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Welcome to the webpages of the Division of Glycoscience in the KTH School of Biotechnology!

BB2420 - Glycobiology and Carbohydrate Technology

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Welcome to Glycobiology and Carbohydrate Technology!
The KTH Carbohydrates Course

"Carbohydrates…are the last frontier of molecular and cell biology" - Nathan Sharon

Introduction :: Course description (Kurs PM) :: Detailed syllabus :: Lecturers :: On-line resources


Ever wondered about the biochemistry behind all the fuss surrounding the "bird" and "swine" flu? Do "H1N1" and "H5N1" mean anything special to you? The answers are all in your sugars...

Special issue of the journal Science devoted to carbohydrates & glycobiology.

Glycobiology and Carbohydrate Technology gives a detailed introduction to carbohydrates and the key roles these biomolecules play in diverse fields, ranging from large-scale industrial products to important biomedical applications. Special attention is also paid to the proteins & enzymes which bind and modify carbohydrates in Nature. The course provides students with the basic tools necessary to understand the importance of sugars in a range of biotechnological application areas, including:

  • Biofuels
  • Protein folding & maturation
  • Pharmaceutical protein stability and efficacy
  • Processing of natural, cellulose-based plant fibers
  • Improving food quality and production
  • Blood-type interconversion and xenotransplantation
  • Immune responses
  • Hereditary diseases
  • Pathogen infection, including influenza
  • Carbohydrate-based drug design

Glycobiology and Carbohydrate Technology is organized in the fall semester by Dr Henrik Aspeborg of the School of Biotechnology, Royal Institute of Technology (KTH), Stockholm.

The KTH code for the course is BB2420. Other practical information about the course can be found through the links below, and on the official KTH course page. All lectures and course material will be given in English.

Note: BB2420 Glycobiology and Carbohydrate Technology replaces the previous course, BB2190 Enzyme Technology.