| Course title | |||||
| 蛋白質化学特論 [Protein Chemistry] | |||||
| Course category | courses for master's programs | Requirement | Credit | 2 | |
| Department | Year | ～ | Semester | 1st | |
| Course type | 1st | Course code | 1060107 | ||
| Instructor(s) | |||||
| 浅野 竜太郎, 池袋 一典 [ASANO Ryutaro, IKEBUKURO Kazunori] | |||||
| Facility affiliation | Institute of Global Innovation Research | Office | Email address | ||
| Course description |
|
Lectures for protein engineering and its application in electronics, especially "biosensor". The development for commercial applications of biosensor will be introduced and explained. Google classroom code : jzcw7hv |
| Expected Learning |
| Fundermental undestanding of biosensing and biosensors. How to acheive the high sensitive detection and how we can make the detection system simple and rapid will be explained. |
| Course schedule |
|
The follwing issues will be lectured. 1. Fundemental knowledge of biosensing 2. Type and classification of biosensors 3. Enzyme electrode 4. The priciples of various transducer 5. Immunosensor 6. Microbial sensor 7. Aptameric sensor 8. Bound and Free separtion 9. Label and non-label detection system 10. homogenious detection 11. DNA microarray |
| Prerequisites |
| English reading and Japanese writing is required. |
| Required Text(s) and Materials |
| Find one english academic paper on biosensing and read it. I do not use the text and I will write the necessary information on black board and sometimes use power point. |
| References |
| Assessment/Grading |
| The report on one academic paper on protein engineering or small test at each lecture will be assessed. |
| Message from instructor(s) |
| I am going to explain the importance of measurement, and the important points to perform higly sensitive measurement. |
| Course keywords |
| Biosensing, biosensor, signal to noise ration, bound and free separation, microarray. |
| Office hours |
| Tuesday, 12 to 13 o'clock |
| Remarks 1 |
| Remarks 2 |
| Related URL |
| Lecture Language |
| Japanese |
| Language Subject |
| Last update |
| 4/12/2022 2:32:20 PM |