Basic level courses
The language of instruction on most of our basic level courses is Swedish. Below you find information regarding the two courses that are given in English; Experimental Protein Chemistry and Chemistry of the Cell.
Autumn semester - first part, HT1
Curious about how cells are working on a molecular level? Learn more about proteins - the hard workers of the cells - while training your laboratory skills.
The aim of the course is that the students shall acquire up to date knowledge and skills for biochemical studies of proteins and acquire an understanding of how proteins work by theoretical and practical investigations of the function, properties and structural dynamics of proteins.
The course runs during the first part of the autumn semester HT1.
Would you like to know more about the course, the requirements, syllabus, tuition fees and how to apply?
Follow this link to the course international page at Lund University.se
Schedule
Latest schedule in the Schedule viewer TimeEdit.net
Enter the course code KEMC03 to get the latest schedule.
Course Literature
Price N. C., Nairn J.
Exploring proteins. A student's guide to experimental skills and methods
Latest edition, Oxford University Press
Course compendium
Course Coordinator
Martin Lundqvist
martin [dot] lundqvist [at] biochemistry [dot] lu [dot] se (martin[dot]lundqvist[at]biochemistry[dot]lu[dot]se)
Autumn semester - second part, HT2
Curious to learn more about the chemical reactions that take place in all living cells? Acquire in-depth knowledge of the processes that take place at the cellular level, such as metabolism, enzyme catalysis and regulation.
The course aims to provide an increased understanding of the chemical reactions that take place in all living cells, focusing on understanding the enzymes that catalyse chemical reactions and how they are regulated. The metabolism of the cell is described in different sections of the course to understand how energy is made available through certain chemical reactions, that are used to power other chemical reactions. The lab part of the course consists of one lab where an enzyme is purified and characterised and a computer lab where you learn to use different basic bioinformatic tools.
The course runs in English during the second part of the autumn semester HT2 and in Swedish during the second part of the spring semester VT2.
Would you like to know more about the course, the requirements, syllabus, tuition fees and how to apply?
Follow this link to the course international page at Lund University.se
Schedule
Latest schedule in the Schedule viewer TimeEdit.net
Enter the course code MOBA02 to get the latest schedule.
Course Literature
Berg J.M., Tymoczko J.L. and Stryer L.
Biochemistry
Latest ed. W.H.Freeman and Co.
Course compendium
Course Coordinator
Autumn semester:
Henrik Stålbrand
henrik [dot] stalbrand [at] biochemistry [dot] lu [dot] se (henrik[dot]stalbrand[at]biochemistry[dot]lu[dot]se)
Spring semester:
Herwig Schüler
herwig [dot] schuler [at] biochemistry [dot] lu [dot] se (herwig[dot]schuler[at]biochemistry[dot]lu[dot]se)
For further information regarding the courses given in Swedish, please visit the basic level courses page on our Swedish website:
- Analytical Chemistry KEMB16, 15 credits
- Biochemistry - basic course KEMA03, 7,5 credits
- Chemistry of the cell MOBA02, 15 credits (in Swedish Spring semester)
- General Chemistry KEMA20, 15 credits
- Inorganic Chemistry KEMB22, 7,5 credits
- Organic Chemistry - basic course KEMA01, 7,5 credits
- Organic Chemistry KEMB21, 15 credits
- Physical Chemistry - basic course KEMB09, 15 credits
- Spectroscopy and Dynamics KEMB29, 15 credits
- Surface and Colloid Chemistry KEMB17, 15 credits
Academic calendar
Autumn semester 2024
Part 1 HT1:
September 2 - November 3, 2024
Part 2 HT2:
Noember 4, 2024 - January 19, 2025
Christmas break:
December 21, 2024 - January 6 2025
Spring semester 2025
Part 1 VT1:
January 20 - March 23, 2025
Part 2 VT2:
March 24 - June 8, 2025
Questions?
Contact our Study counsellor
Lovisa Andersson
studievagledare [at] kemi [dot] lu [dot] se
+46 46 222 83 57