|Teaching method||Contact hours|
|Course coordinator(s)||dr. ir. HM Willemen|
|Lecturer(s)||dr. TJ Sminia|
|dr. CAGM Weijers|
|prof. dr. JH Bitter|
|dr. MCR Franssen|
|dr. ing. HB Albada|
|dr. ir. HM Willemen|
|dr. ir. M Smulders|
|dr. EL Scott|
|drs. AMEJ Franssen-Hagebols|
|Examiner(s)||dr. CAGM Weijers|
Language of instruction:
Dutch (for BBI, BVG, BPW and BAT) or English (for BAS)
Note: This course can not be combined in an individual programme with ORC-12803 Bio-organic Chemistry.
The course Bio-organic Chemistry for Life Sciences gives a conveniently arranged introduction in bio-organic chemistry, with a focus on natural products. Structure and reactivity of molecules, reaction mechanisms, stereochemistry, and interactions between molecules form the backbone of this course. It forms a solid basis for further studies in life sciences. The course is composed of lectures, tutorials and a practical part.
After successful completion of this course students are expected to be able to:
- understand and apply common concepts in organic chemistry;
- recognize structure and understand reactivity of different classes of organic compounds;
- identify and apply basic organic chemical reactions and reaction mechanisms;
- apply basic knowledge on biomolecules such as carbohydrates, proteins, and lipids;
- demonstrate basic practical laboratory skills and techniques in organic chemistry.
Study the textbook following the presented study guide and exercise assignments from the Online Web-based Learning tool. During the tutorials questions from the reader are exercised and discussed with the teacher. In the practical part, which is closely related to the theoretical part, different basic laboratory skills are exercised, like extraction and chromatography, making use of natural products, like fats, carbohydrates, amino acids, and peptides. To work safely and concern for the environment are important aspects in this part.
Multiple-choice exam. The exam will be in English.
Reader and textbook: Fundamentals of Organic Chemistry 7th ed. by J. McMurry. ISBN 978-1-4390-4973-0. Available at the WUR-shop.
|BVG||Nutrition and Health||BSc||1MO|