The aim of this course is to introduce different applications of microorganisms and to help students develop independent research skills. In the first part of the course, students will visit a geothermal area and subsequently work on a research project where they isolate, identify and study bacterial strains.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

The third part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

Additional teaching one Saturday in end of September or beginning of October.

This course introduces biotechnology-based applications of microbes and their enzymes. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. The subject will be presented in lectures and students will be trained in reading original research papers on selected topics in the field; Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

This course is partly taught in parallel with Microbiology II (LÍF533M) and intended for students that have neither completed Microbiology (LÍF201G) nor a similar course. Students must complete the first part of the course before participating in the latter. The number of participants might be restricted.

Additional teaching one saturday in end of September or beginning of October.

The aim of this course is to provide an understanding of fundamental concepts in development and production of biotechnological based drugs (biologics). The production process for biologics manufactured via mammalian cell lines will be covered as well as the required analytical methods for their characterization. The following types of biologics will be covered: Antibodies (traditional and monoclonal), peptide-based drugs and protein-based drugs. The concept of quality by design (QbD) will be explained in addition to good manufacturing practice (GMP) that is required for biologis marketed within the EU/EEA (EU GMP Annex 2). Safety and toxicological profiles of biologics will also be discussed. Lastly, new methods releated to therapeutical applications of biologics will be discussed, including gene therapy and nuclotides. This course is based on a cooperation with experts within the biotechnology industry in Iceland.

The main processing methods used for common food materials will be discussed including: Fruits and vegetable processing with emphasis on Tomatoes, Potatoes and Mushrooms. Grain processing and Milling with including wet milling and rice parboiling, frozen dough and other baked goods, pasta and breakfast cereals. Milk and dairy processing. Eggs and processing procedures. Fats and oil processing. Food emulsions. Beverages including; orange juice, soda, bier, wine, coffee processing and tee. Confectionery and chocolate products and processing and sugar based confections. The processing of foods to the most common consumer products will be discussed and the main equipment used will be described.

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

The course will introduce the principles of biotechnology and its connections to industry and our daily life. Applied biotechnology is multi-disciplinary in its essence and brings together the fields of molecular biology, chemistry, pharmaceutical science and engineering. This course will be conducted with a practical standpoint, towards learning how biotechnology products are developed, from lab to industry.

The course is focused around five topics: (1) pharmaceutical biotechnology, (2) industrial biotechnology in the chemical and food processing industry, (3) industrial biotechnology in agriculture, (4) industrial biotechnology and natural products and (5) energy and environmental industrial biotechnology. Guest lecturers will hold several talks.

This course is also meant to bring students together and talkabout their intentions and views in the Master's programme, with feedback from supervisors.

The course is taught together with LEF509M - Applied biochemistry. Students can only take one of the courses, not both. 

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Introduction to Research Studies and the Scientific Community for M.sc. and Ph.D. students. The scientific community. Ethical, professional and practical information for research students. The research student's rights and responsibilities. Career opportunities. Lab safety and professionalism. Scientific method, conflict of interest and proper scientific conduct. What you can expect and not expect from supervisors. Duties and responsibilities of graduate students. Experimental design and how to write and publish results. Bibliographic software, tables and figure presentation. Techniques for poster and oral presentations. Writing scientific papers. Writing science proposals.

Grant writing and opportunities, cover letters, publishing environment and options. Thesis completion and responsibilities around graduation.

Format. Lectures, practicals, student projects and reviewing. Indvidual and group projects.

The course is run over 11 weeks in the fall.

The characteristics of protein structures at the different structural levels. How structure determines the different properties of proteins. Structural classes of proteins and their characteristics. Relationship between molecular structure and biological function. Interactions that determine structural stability of proteins. Protein folding and unfolding. Effects of different parameters, e.g. temperature, pH, salts and denaturants on protein stability. Techniques used for determination structure and different properties proteins. Selected topics in protein structure function relationships.

Course plan: Lectures twice per week (2x40 min. each time). Computer lab once per week (2x40 min.). Lab sessions involve training using the WWW to study proteins. Tutorials and practice of using SwissPDBviewer program for solving specific assignments related to topics covered in lectures.

This course focuses on methodology and recent innovations in biochemistry, emphasizing both analytical and computational techniques. It is divided into several modules, each taught by experts in their respective fields. While lectures form the core of the material, additional resources such as articles or book chapters may be assigned when appropriate. Practical demonstrations of research equipment may also be included. Students are expected to submit several written assignments throughout the semester.

The course will explore recent research in various specialized areas of biochemistry, and the content of the modules is regularly updated.

Topics covered may include single-molecule spectroscopy, protein mass spectrometry, structural biochemistry, binding affinity and thermodynamics, enzymology, and computational biochemistry.

The course is in collaboration with the Confederation of Icelandic Industries (Samtök iðnaðarins) and Matís ohf. 

The main goal of the course is to develop a new food product from start to finish by prototyping the product, design its packaging, develop a marketing strategy, understand and identify the production of it and build a robust business model with sustainability at its core. The final work of each team could become the next new product and be presented at the European competition Ecotrophelia.  

The course is based on group work and collaboration between students. It is expected from students to work in a team and share tasks to be able to complete the requirements of the course. Guidance will be provided on creating and working in teams. Students from different background are taking this course hence teacher will make sure that each team have the good set of skills per team (e.i students who have received instruction and training in different aspects of product development). 

It is asked to the students to develop a prototype of the new food product. Support and working space will be made available for the students to use. A small financial support is also provided for the product development for each team.  

Lectures on the different notion like marketing plan, packaging design and business model creation will be carried out by the teachers or through guest lecturer specialist in their own field. Students will be prepared for their final presentation (pitch).  

Sponsorship and collaboration from different Icelandic companies in the food sector are a possibility for this course. More details on the condition will be presented at the beginning of the course.  

Matís ohf. provides expert assistance and assistance in the development and preparation of sample copies. 

The final assignment is in two parts. First, the submission of a detailed report per team on the product developed, the business plan, sales and marketing and the ecological aspect of the product (sustainability of the ingredients, packaging, design, production...).  

Second, each team will present their final product and business plan to a jury for the innovation competition Ecotrophelia Iceland, through an oral presentation. The pitch event is in collaboration with Samtök iðnaðarins. The winning team will then have the chance and opportunity to represent Iceland at the European competition of Ecotrophelia. Participating in the European competition is optional and up to the students but the oral presentation is mandatory.  More information on the competition here: www.ecotrophelia.eu  

For students in food science, it is highly recommended to take this course along with MAT609M – Food product development as knowledge and skills can be acquired and combine for both courses.  

For students from other studies: you are more than welcome to take this class as diversity and skills from other fields are key to a successful food product development. Read this to be convinced (https://shorturl.at/opxH3 or this https://shorturl.at/boHM8 ) 

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Overexpressing a gene of interest and purification of the protein it encodes is in many cases a central dogma in the biotechnological industry.

In this course, current methods in gene cloning and purification of a protein will be conducted. A gene will be transcribed and purified in two different cell lines (bacteria and mammalian cell) and the protein purified using affinity chromatography. Furthermore, students will be introduced to methods to fully purify and concentrate a protein product. Additionally, the quality of the protein product will be analyzed using biophysical methods such as differential scanning colometry (DSC), binding affinity by microscale thermophoresis (MST), circular dichroism (CD) and fluorescence. Finally, a comparison between the quality, quantity and activity of the proteins expressed in the different organisms will be discussed.

The aim of the course is to provide good understanding of various analytical technique and analytical methods, both physicochemical and bioassays, used for research and development, release and stability studies of biological medicines. Qualification and validation of analytical methods. Furthermore, how to set quality target product profile, perform critical quality attribute assessment and critical risk ranking.

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Laboratory exercises in chemical engineering, quantum chemistry, statistical mechanics, thermodynamics as well as supporting lectures. The exercises involve both computer calculations and measurements. 
Use of spectroscopy to determine the properties of molecules such as absorption spectrum of organic dyes and diatomic gas molecules. Low temperature heat capacity of gases. Heat flow in chemical reactions, vapor pressure of liquids, sublimation of solids, crystallization, multi-component distillation, liquid-liquid extraction and fuel cells. 
A minimum grade is required in both the laboratory part and the exam.

Organization and management systems. The systems approach. Quality management, quality concepts. Historical development of quality management. Quality cost. Quality in manufacturing. x, R, p, c and cusum-chart. Statistical quality control. Tests of hypotheses. Acceptance sampling - OC curves. Inspection planning. Quality systems and quality assurance. Quality handbook and organizing for quality. ISO 9001. Total Quality Management, improvement step by step, motivations theories. Quality tools. Practical assignment: Designing a quality system for a company.

The course is an introductory course in project management. It introduces key concepts of project management and covers context and selection of projects, project planning, project monitoring, management of project teams, and project closure. Students create and execute project plans in groups. Special emphasis is on using of project management for managing technological innovation in organizations.

Practical class with accompanying lectures where practical and theoretical aspects of the experiments are discussed. Enzyme purification by hydrophobic, ion-exchange, affinity and gel filtration chromatography. Gel electrophoresis. Enzyme kinetics and inhibitors. Specific chemical modification of enzymes. Thermal stability of proteins. Ligand-protein interactions. Immunoprecipitation. Restriction enzymes and agarose electrophoresis.  Bioinformatics by computer.

Practical projects:
The following laboratory sessions are performed: Enzyme kinetics and the effect of inhibitors. Purification of enzymes by hydrophobic interactions, ion-exchange chromatography, affinity chromatography, and gel-filtration. Electrophoresis of protein and nucleic acids. Stability of proteins toward heating and urea/guanidinium assessed by activity measurements, UV-absorbance and circular dichroism. Determination of activation enery (Ea) and Gibb’s free energy. Specific reactions of amino acid side-chains in proteins for determining number of disulfide bonds and thiol groups. Action of reactive compounds as proteinase inhibitors differentiating between serine and cysteine proteases. Digestion of DNA by restriction enzymes and melting of DNA under various conditions that affect its stability. Preparation of samples for mass spectrometry by trypsin digestion and spotting of samples for MALDI-MS. Fingerprint identification using the computer program and database of Mascot. Bioinformatics and analysis of protein structures on the computer screen (e.q. BLAST, DeepView).

Items for discussions are:

Quality management in health services, including concepts like accreditation, certification, quality standards and quality manuals.

Safety management, including safety of the work environment, and data safety
Environmental management according to ISO 14000
Knowledge management and information systems
Change management
Project management
Financial management
Human resource management

Basic concepts in bioinformatics will be covered and the main databases for DNA/RNA and amino acid sequences introduced. Different methods of bioinformatics will be discussed such as sequence comparison and searches in protein and DNA/RNA databases. An introduction will be given to sequence comparison and evolutionary biology. An emphasis will be put on students knowing and being able to use the main protein/DNA databases. Also, there will be an introduction to computer programs used in bioinformatics work.

Teaching will take place with lectures and practical problem solving. The course is designed to be practical; assignments must be finished throughout the semester and will thus require the active participation of the student.

Lectures: Theoretical basis of common molecular-biology techniques and their application in research. Course material provided by teachers. Laboratory practice in molecular biology techniques: Model organisms: E.coli, S. cerevisiae, C. reinhardtii, A. thaliana, C. elegans, D. melanogaster, M. musculus. Laboratory notebooks and standard operating procedures (SOP's), using online tools. Culture and storage of bacteria, yeasts and other eukaryotic organisms and cells. DNA and RNA isolation and quantification (Southern and Northern blotting, PCR, RT-PCR, qRT-PCR), restriction enzymes, DNA sequencing techniques and data analysis. Gene cloning and manipulation in bacteria yeasts and other eukaryotes. Protein expression and analysis. How to raise antibodies and use them. Western blotting, immunostaining, radioactive techniques. Microscopy in molecular biology. Methods used in recent research papers will be discussed. Essay and oral presentation discussing a selected technique. Problem based learning group assignment for graduate students: Experimental design and grant writing exercise with oral presentation of a research project.

Lectures: Mendelian genetics, organization of the human genome, structure of chromosomes, chromosomal changes and syndromes, gene mapping via association and whole genome sequencing methods, genetic analysis, genetic screening, genetics of simple and complex traits, genes and environment, cancer genetics, gene therapy, human and primate evolution, ethical issues concerning human genetics, informed consent and private information. Students are expected to have prior knowledge of the principles genetics.

Practical: Analyses of genetic data, study of chromosomal labelling, analyses of genetic associations and transcriptomes.

Land use. Types and utilization of mineral, fuel and water resources, origins and effects of major pollutants. Biodiversity, habitat, fragmentation, species extinctions and effects of introduced species. The application of ecological knowledge to environmental problems. Environmental impact assessment, restoration. The philosophy of nature conservation. International conventions. Major environmental issues in Iceland: fisheries, soil erosion, wetland drainage, impact studies, legislation, organization and administration of environmental affairs. Various excursions, student seminars.

The aim of this course is to introduce the importance of microorganisms in nature as well as in environmental applications. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

This course is partly taught in parallel with Microbiology II (LÍF533M) and is intended for students that have neither completed Microbiology (LÍF201G) nor a similar course.

Pharmaceutical sciences is a versatile field that integrates diverse disciplines such as organic chemistry, biology and biochemistry to understand how we can develope new drugs that can improve current therapies or be first in line as a treatment. Thus, studies on their physicochemical properties, their formulation into suitable drug and their action inside the human body is needed. In this course we aim to provide the overview of this field in a comprehensive way. This course is aimed towards students with no background in pharmacy/pharmaceutical sciences.

The aim of the course is to discuss the main types of formulations and different delivery routes. Preformulation designs and pharmacodynamic elements such as diffuse systems, rheology, fluid purification, filtration and drug excipients (preservatives, antioxidants, flavorings, and dyes) will be considered. Students will learn about solutions, emulsions, dispersions, suppositories, respiratory drugs, transdermal formulations, ophthalmic formulations, their composition and the requirements according to European Pharmacopoeia (Ph.Eur). In addition, different methods of sterilizing drugs and pharmaceutical packaging of parenteral formulations will be discussed, as well as detailed tablet pressing and capsule production. Students will be taught how the production of tablets takes place. Factors such as particle size and particle properties, effects of blending, selection of excipients and tablet coating will be taught. In addition, quality control of table production and requirements set out by Ph.Eur for tablet production will also be reviewed. Patent applications for medicines and pharmaceutical formulations will be discussed.

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

The goal of the course is to provide students with a comprehensive knowledge of food chemistry.  The chemical and physical properties of macromolecules in foods (proteins, carbohydrates and fats), their food applications, degradation, reactions and procedures to maintain their functionality and shelf-life will be covered. The composition and structure of nutritional compounds and their interactions in foods will be reviewed.  The role of water and water activity on food shelf-life and quality will be discussed.  The course will review enzyme reactions in food and kinetics, their application in the food industry and actions to minimize undesirable enzyme activities in food systems.  Methods to incorporate bioactive molecules into foods and ways to maintain their activity will be presented. The chemistry of colorants, preservatives and antioxidants and their applications in the food industry will be discussed.  Key methods used in food chemistry research will be presented to the students.  The information presented in the course on different components of food and their properties will be connected to real practical examples connected to food product development and processing. The course is a reading course with practical sessions. Classes will focus on discussion session to enhance student understanding of the subject.

The course objectives are to teach students the fundamentals of food engineering and unit operations of food processing. This includes the setup and application of material and energy balances, learning the basics of the thermodynamics and heat transfer, fluid properties and the effects of pressure drop and friction in flow in food processes. The course syllabus combines activities in the form of lectures and calculation exercises on the diverse unit operations of food processing.

Text book and other reading material

1. Introduction to food engineering, 5th edition, 2013. Singh, Paul and Heldman, Dennis.

https://www.elsevier.com/books/introduction-to-food-engineering/singh/978-0-12-398530-9 Links to an external site. 

Paul Singh's youtube channel:

https://youtube.com/@RPaulSinghLinks to an external site.  

2. Lecture slides, scientific articles, and other reading material provided by the course teachers.

Students will gain an insight into the newest research and developments within the marine resources sector, including new product development, technological and processing advances, novel analytical quality assessment techniques, as well as obtain a holistic view of the many aspects affecting seafood processing and handling, all from the effects of catching/harvesting ground to the development of marine products and their effect on the human body during their consumption.

Amongst covered topics are processing novelties and optimization, robotics and automation within seafood processing, technical advances in quality analytics, novelties in product development including 3D food printing from marine resources, fish protein and peptide processing, micro-plastics hazards in the marine food chains, marine bioactive compounds, as well as characterization, processing and product development of marine raw materials and underutilized side streams. 

The course is a mandatory part of the Aquatic Food Production joint Nordic M.Sc. program (www.aqfood.org ).

https://www.nmbu.no/course/AQF200

https://www.ntnu.edu/studies/courses/BT3110#tab=omEmnet

http://kurser.dtu.dk/course/2015-2016/23154

Industrialization and human development has contributed to degrading water and soil quality. This class explores the lifecycle of key pollutants found in surface water, groundwater and soils:  their source, their fate in the environment, the human exposure pathways, methods to restore (and treat) water and soils in relation sustainable development goals (nr. 14-15: Life below water and on land). The class provides a theoretical foundation for predicting pollution levels in water, and soils.

Topics include: Pollutants found in surface water, groundwater and soils. Transport and dilution of pollutants via advection and diffusion processes. Water stability and wind mixing. Analytical models for predicting pollution levels in rivers, lakes, estuaries and groundwater. Particle bound pollution, settling and re-suspension. Gas transfer and oxygen depletion. Chemical degradation of pollutants. Seepage of pollutants through soils. Restoration and remediation of polluted water and land sites.

Teaching is conducted in English in the form of lectures, discussion of local incidents of pollution in Iceland and internationally, and practical research projects. The class will review recent research studies on water and soil pollution in Iceland.

Methods of classical automatic control systems. System models represented by transfer functions and state equations, simulation. System time and frequency responses. Properties of feedback control systems, stability, sensitivity, disturbance rejection, error coefficients. Stability analysis, Routh's stability criterion. Analysis and design using root-locus, lead, lag and PID controllers. Analysis and design in the frequency domain, lead, lag and PID compensators. Computer controlled systems, A/D and D/A converters, transformations of continuous controllers to discrete form. Analysis and design of digital control systems.

The course is a practical course with weekly supportive lectures.  The lectures provide heroretical background of the instrumental methods and the instruments. The supportive lectures are part of lab exercises and attendance is compulsory.

The students learn about modern methods and instruments used in analytical chemistry based on interaction between chemical- and physical properties of the substances and the electromagnetic field. Chromatographic methods used to separate mixtures into single pure compounds will be introduced.  The focus of the course is the analysis of organic compounds.

Laboratory work: Fluorimetry, atomic absorption, spectrophotometry and applications of IR, UV and visible and NMR spectroscopy. Gas- and liquid (HPLC) chromatography. Gas chromatography/mass spectrometry (GC/MS).

A systematic introduction to the use of process simulators (like Aspen) to model, design and optimize chemical manufacturing processes. The selection, optimization and combination of reactors, separation equipment and heat exchangers. An introduction to the concepts and principles of project economics.

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The course is intended for postgraduate students only. It is adapted to the needs of students from different fields of study. The course is taught over a six-week period.

The course is taught 12th January - 16th February on Fridays from 1:20 pm - 3:40 pm.

Description: 
The topics of the course include: Professionalism and the scientist’s responsibilities. Demands for scientific objectivity and the ethics of research. Issues of equality and standards of good practice. Power and science. Conflicts of interest and misconduct in research. Science, academia and industry. Research ethics and ethical decision making.

Objectives: 
In this course, the student gains knowledge about ethical issues in science and research and is trained in reasoning about ethical controversies relating to science and research in contemporary society.

The instruction takes the form of lectures and discussion. The course is viewed as an academic community where students are actively engaged in a focused dialogue about  the topics. Each student (working as a member of a two-person team) gives a presentation according to a plan designed at the beginning of the course, and other students acquaint themselves with the topic as well for the purpose of participating in a teacher-led discussion.

The course is a continuation of the course "Field Course in Innovation and Entrepreneurship (I)". This part of the course consists of detailed development of the business model related to a particular business opportunity. This work takes place in groups, where cross-disciplinary collaboration, between individuals with a background in business and individuals with a background in a particular technical or professional field related to the relevant opportunity, is emphasized. Projects can originate in an independent business idea or in collaboration with companies that partner with the course. In both cases, the emphasis will be on product or service develepment, built on technical or professional expertise, where the business case of the opportunity and its verification is in the foreground.

Non-parametric testing and contingency tables. Statistical quality control: Control charts for variables and attributes. Acceptance sampling, single and double. Operating characteristic curves. Variance analysis, factor analysis and experimental design. Regression, both linear and non-linear. Principal components.

In this course, the main metabolic processes of cells are studied, with a focus on carbohydrate, fat, and protein metabolism, as well as the metabolic regulation of these processes. The course begins with a detailed examination of carbohydrate metabolism, including glycolysis (both aerobic and anaerobic), the citric acid cycle, and the pentose phosphate pathway. Then we continue into pathways such as gluconeogenesis, glycogen breakdown, and then into how carbohydrate metabolism is regulated.

Next, the focus shifts to fat metabolism, where the breakdown of triglycerides, fatty acid oxidation, and fatty acid synthesis are explained. Special emphasis is placed on the regulation of fat metabolism and the control of enzymes involved in these processes. Following this, protein metabolism is addressed, where protein hydrolysis, amino acid degradation, and the urea cycle are studied.

The course also covers the integration and regulation of metabolic pathways, with a focus on the complex regulation that occurs in the key steps of these pathways, considering both intracellular signals and hormones. It examines how these processes adapt to various conditions to maintain homeostasis and the effects of disruptions in their regulation. Lastly, photosynthesis and the Calvin cycle are covered.

This course is highly beneficial for those seeking an in-depth understanding of biochemical processes and the biochemistry of the human body.

Lectures are held twice a week (2 x 40 minutes) over 13-14 weeks. 

The emphasis is on research articles. Resent research in various field with links to cell biology are included but can vary between years. For each lecture max three research articles are included.

Each student gives a seminar on one research article with details on methods and results. The students write a report (essay) on the article and discusses the results in a critical way.

Examples of topics included in the course: innate immunity, prions, the proteins pontin and reptin, polarized epithelium, development of trachea, data analyses and gene expression, autophagy, the origin of the nucleus.

Lectures: The molecular basis of life (chemical bonds, biological molecules, structure of DNA, RNA and proteins). Genomes and the flow of biological information. Chromosome structure and function, chromatin and nucleosomes. The cell cycle, DNA replication. Chromosome segregaition, Transcription. Regulation of transcription. RNA processing. Translation. Regulation of translation. Regulatory RNAs. Protein modification and targeting. DNA damage, checkpoints and DNA repair mechanisms. Repair of DNA double-strand breaks and homologous recombination. Mobile DNA elements. Tools and techniques in molecular Biology icluding Model organisms.

Seminar: Students present and discuss selected research papers and hand in a short essay.

Laboratory work: Work on molecular genetics project relevant to current research. Basic methods such as gene cloning, gene transfer and expression, PCR, sequencing, DNA isolation and restriction analysis, electrophoresis of DNA and proteins will be used.

Exam: Laboratory 10%, seminar 15%, written final exam 75%.

Genomics and bioinformatics are intertwinned in many ways. Technological advances enabled the sequencing of for instance genomes, transcriptomes and proteomes. Complete genome sequences of thousands of organisms enables study of this flood of information for gaining knowledge and deeper understanding of biological phenomena. Comparative studies, in one way or another, building on Darwininan thought provide the theoretical underpinnings for analyzing this information and it applications. Characters and features conserved among organisms are based in conserved parts of genomes and conversely, new and unique phenotypes are affected by variable parts of genomes. This applies equally to animals, plants and microbes, and cells, enzymatic and developmental systems.

The course centers on the theoretical and practical aspects of comparative analysis, about analyses of genomes, metagenomes and transcriptomes to study biological, medical and applied questions. The lectures cover structure and sequencing of genomes, transcriptomes and proteomes, molecular evolution, different types of bioinformatic data, shell scripts, intro to R and Python scripting and applications. The practicals include, retrieval of data from databases, blast and alignment, assembly and annotation, comparison of genomes, population data analyses. Students will work with databases, such as Flybase, Genebank and ENSEMBL. Data will be retrived with Biomart and Bioconductor, and data quality discussed. Algorithms for search tools and alignments, read counts and comparisons of groups and treatments. Also elements of python scripting, open linux software, installation of linux programs, analyses of data from RNA-seq, RADseq and genome sequencing.

Students are required to turn in a few small and one big group project and present the large project with a lecture. In discussion session primary literature will be presented.

Systems biology is an interdisciplinary field that studies the biological phenomena that emerge from multiple interacting biological elements. Understanding how biological systems change across time is a particular focus of systems biology. In this course, we will prioritize aspects of systems biology relevant to human health and disease.

This course provides an introduction to 1) basic principles in modelling molecular networks, both gene regulatory and metabolic networks; 2) cellular phenomena that support homeostasis like tissue morphogenesis and microbiome resilience, and 3) analysis of molecular patterns found in genomics data at population scale relevant to human disease such as patient classification and biomarker discovery. In this manner, the course covers the three major scales in systems biology: molecules, cells and organisms.

The course activities include reading and interpreting scientific papers, implementation of computational algorithms, working on a research project and presentation of scientific results.

Lectures will comprise of both (1) presentations on foundational concepts and (2) hands-on sessions using Python as the programming language. The course will be taught in English.

General introduction to analytical methods for pharmaceutical analysis. Fundamental knowledge of the techniques and applications of chemical analysis of pharmaceutical ingredients, final pharmaceutical products and quantification of drug substances will be covered. Content of lectures: UV-Vis spectrophotometry, atomic spectrometry, fluorimetry, infrared spectrophotometry, nuclear magnetic resonance (NMR), titrations, sample preparation, thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), mass spectrometry (MS) and mass spectrometry coupled to GC and LC. Quality of analytical data and validation.

During this course, students will learn about the quality and regulatory requirements that drugs need to fulfill before entering the market and the importance that these requirements are rigorously followed. The outline of the European pharmacopeia (Ph. Eur) will be explained as well as the role of the pharmacopeia in the quality control of pharmaceutics. The concepts within good manufacturing practice (GMP) as defined within the Europe Union (EU) will be defined and their role within pharmaceutical manufacturing explained. Students will also learn about the different procedures for the approval of new drugs within the EU and their composition. The importance of pharmacovigilance will also be explained. This course will also encompass the role of ISO standards, good distribution practice and medical devices. This course is based on lectures as well as  team-based learning assignments in-class that will help students to further expand their understanding of the course material in addition to a visit to a pharmaceutical company

Chromatographic methods used for drug testing will be presented. Analytical methods used for isolation and drug identification, as well as methods used for quantitative drug analysis. Spectrophotometry and liquid chromatography (LC) in visible and ultraviolet light.Zero, first, second and third order reactions. Effect of temperature and pH on reaction. Effects of salts, solubilizes and surfactants on chemical reactions. Hydro- and lipophilicity. Flow of drugs through organic membranes.Practical exercises: Separation and quantification of HPLC, determination of pKa values, hydrolysis, phase distribution and diffusion through organic membrane.Reports: Each student / group submits reports from each exercise.Requirements: A student should be able to calculate linear regression and perform simple statistical data processing with software (such as excel).

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

Medicine, biology, biochemistry, food- and nutrition, and related fields.

To introduce stem cell research to graduate students in the biomedical sciences, provide an overview of how stem cells can be applied for therapeutic use and to advance our understanding of tissue architecture and disease progression.

In this course we will discuss different stem cell systems and dissect the current knowledge of how these cells maintain self-renewal and/or proceed to differentiation. During the course students will gain insight into both embryonic and somatic stem cell research including hematopoietic, mesenchymal and various epithelial stem cell populations. Furthermore, we will discuss the therapeutic importance of various stem cells and discuss the link between stem cells and diseases such as cancer.

In each lecture one principal investigator (PI) will introduce a particular aspect of the stem cell field (35 min.). Afterwards, one student will present a research article related to that field and discuss how that particular study was conducted. In their presentations, the students need to: 1) Introduce the background of the research article and the history of the concept being investigated. The key here is to understand the reason for why the work was done and why it is important. 2) Describe the aim of the study and the experimental design (methods and material). 3) Discuss the major results/findings (figures and tables). 4) Summarize the context of the work and discuss major conclusions made by the authors. Present your own view, what is good and what is bad in the experimental design and results. Finally discuss future experiments that need to be or should be conducted. After the presentation all students will participate in active discussion. In addition to this, the students must select a couple of articles on a stem cell topic of their immediate interest and write a short report in english (4-6 pages). At the end of the course a seminar is scheduled where each student presents his/her report in short talk (7-10 min.).

A practical course introducing many commonly used methods in immunology. This will be a hands-on practical course conducted at the laboratory bench. Methods will include: Measurements of humoral immunity: ELISA, ELIspot, complement. Measurements of cellular immune responses: Flow cytometry, fluorescence microscopy, culture and stimulation of cells, measurements of cytokines (ELIspot, cytokine bead assay, cytokine secretion assay), cytotoxicity, chemotaxis, phagocytosis. Antibodies as research tools: Immunostaining (fluorescent and immunoperoxidase), ELISA. The course will take place mostly at Department of Immunology, Landspitali University Hospital. The course will be taught in English if necessary.

Practical sessions will be taught on saturdays or tuesday, wednesday and thursday between 16-21.

Marine bioactive compounds is a new exciting and fast growing field withing food science.  Iceland is uniquely positioned regarding raw materials and processing opportunities for marine compounds, and is among leading countries doing research in this area. The goal of the course is to provide students with a comprehensive overview on key marine bioactive compounds, including raw material sources, processing technologies, properties and applications of the compounds along with marketing opportunities and hurdles.  The course is a reading course where the above topics are covered on a weekly basis.  The instructor will assign students with scientific papers and reviews which they critically read.  Students and the instructor meet weekly to generally discuss the papers and the topic assigned in addition to critically discussing the content of the papers, methodology and author conclusions.  Experts from industry will be invited to participate in the discussion of selected topics.  Each week the student will turn in a summary of the papers he reviewed, including his assessment of the papers.  The student will also write an essay on a selected topic connected to marine bioactive ingredients which he returns at the end of the course.  The course is taught over a whole semester.

Course Description:

Objective: That students can evaluate food processes and calculate the main variables in different unit operations, plan and control food processes. To make students more capable of making decisions about changes in manufacture and transport processes.

In the lectures, the main food processes are reviewed:

• The effect of holding time and temperature in manufacturing processes and water content and water activity on the quality and properties of foods
• Processing/preservation methods such as chilling, superchilling, freezing and thawing, salting, smoking, heating and canning, drying, evaporation, separation and fermentation. Use of steam tables, enthalpy- and Mollier diagrams.  
• Process flow diagrams/charts by process steps, material flow and balance calculations and risk analysis.
• Processing and packaging equipment and packaging for different foods
• Main parameters of production control.
• Storage conditions (light, humidity, temperature, air composition, etc.) and key factors affecting changes in food during storage, transportation and sale/distribution of food.
• Design considerations for food processing companies and the food value chain. Processing machines, storage methods, technologicalization, logistics and control of environmental factors, packaging, use of raw materials and energy, losses in the food value chain.

Teaching material: textbooks, lectures by teachers and scientific articles.  

The course will be taught in sessions, a total of 7 weeks from March to May. 

Recommended preparation: Food Processing Operations/Food Engineering 1/Fish Processing Technology 1

•      The course focuses on key elements involved in managing quality and safety of food, including production intended for international trade.  Lectures will cover Food Safety and Quality requirements in International trade, regional and national regulatory framework aimed at ensuring food safety and certification.  EU and USA legal framework. National control plans (residual plans, audit plans, structure of control).  Risk assessment.  Food chain risks.  Contingency plans for feed, food and animal health.  Good Manufacturing Practices / Good Agriculture Practices / Good Hygiene Practices.  Hazard Analysis Critical Control (HACCP).  Sampling, monitoring, surveillance, analytical criteria and limits for evaluation of food safety results.  Traceability and Food Safety.  Accreditation of testing laboratories.  Internal and external audits at official and private level. Codex International guidelines. Quality Assurance Management (ISO-9000, ISO-14000, ISO-22000).    Buyer’s specification.

•      Practical’s cover 1) installation of HACCP systems and validation of the systems, 2) Internal and external verification of Food Safety and Quality at Food Business Operators, 3) student assignments on current topics in Food Control and Inspection.

•      Course plan: Lectures, discussions and other practical work on subjects related to the course material. Active participation of students is required. Student projects: Reading and presentation of scientific papers from international journals and material connected to the lectures

The aim of this course is to enable student to conduct their own data analyses. This includes familiarizing them with practical aspects of data cleaning/processing and statistical methods used within nutritional epidemiology. 

Short lectures will be given covering selected subjects followed by practical assignments. Assignments will contribute 100% to the final grade. 

Some experience with SPSS, SAS or related softwere in addition to having taken basic course in statistics is desierable, but not required.

The aim of this course is to introduce different applications of microorganisms and to help students develop independent research skills. In the first part of the course, students will visit a geothermal area and subsequently work on a research project where they isolate, identify and study bacterial strains.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

The third part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

Additional teaching one Saturday in end of September or beginning of October.

This course introduces biotechnology-based applications of microbes and their enzymes. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. The subject will be presented in lectures and students will be trained in reading original research papers on selected topics in the field; Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

This course is partly taught in parallel with Microbiology II (LÍF533M) and intended for students that have neither completed Microbiology (LÍF201G) nor a similar course. Students must complete the first part of the course before participating in the latter. The number of participants might be restricted.

Additional teaching one saturday in end of September or beginning of October.

The aim of this course is to provide an understanding of fundamental concepts in development and production of biotechnological based drugs (biologics). The production process for biologics manufactured via mammalian cell lines will be covered as well as the required analytical methods for their characterization. The following types of biologics will be covered: Antibodies (traditional and monoclonal), peptide-based drugs and protein-based drugs. The concept of quality by design (QbD) will be explained in addition to good manufacturing practice (GMP) that is required for biologis marketed within the EU/EEA (EU GMP Annex 2). Safety and toxicological profiles of biologics will also be discussed. Lastly, new methods releated to therapeutical applications of biologics will be discussed, including gene therapy and nuclotides. This course is based on a cooperation with experts within the biotechnology industry in Iceland.

The main processing methods used for common food materials will be discussed including: Fruits and vegetable processing with emphasis on Tomatoes, Potatoes and Mushrooms. Grain processing and Milling with including wet milling and rice parboiling, frozen dough and other baked goods, pasta and breakfast cereals. Milk and dairy processing. Eggs and processing procedures. Fats and oil processing. Food emulsions. Beverages including; orange juice, soda, bier, wine, coffee processing and tee. Confectionery and chocolate products and processing and sugar based confections. The processing of foods to the most common consumer products will be discussed and the main equipment used will be described.

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

The course will introduce the principles of biotechnology and its connections to industry and our daily life. Applied biotechnology is multi-disciplinary in its essence and brings together the fields of molecular biology, chemistry, pharmaceutical science and engineering. This course will be conducted with a practical standpoint, towards learning how biotechnology products are developed, from lab to industry.

The course is focused around five topics: (1) pharmaceutical biotechnology, (2) industrial biotechnology in the chemical and food processing industry, (3) industrial biotechnology in agriculture, (4) industrial biotechnology and natural products and (5) energy and environmental industrial biotechnology. Guest lecturers will hold several talks.

This course is also meant to bring students together and talkabout their intentions and views in the Master's programme, with feedback from supervisors.

The course is taught together with LEF509M - Applied biochemistry. Students can only take one of the courses, not both. 

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Introduction to Research Studies and the Scientific Community for M.sc. and Ph.D. students. The scientific community. Ethical, professional and practical information for research students. The research student's rights and responsibilities. Career opportunities. Lab safety and professionalism. Scientific method, conflict of interest and proper scientific conduct. What you can expect and not expect from supervisors. Duties and responsibilities of graduate students. Experimental design and how to write and publish results. Bibliographic software, tables and figure presentation. Techniques for poster and oral presentations. Writing scientific papers. Writing science proposals.

Grant writing and opportunities, cover letters, publishing environment and options. Thesis completion and responsibilities around graduation.

Format. Lectures, practicals, student projects and reviewing. Indvidual and group projects.

The course is run over 11 weeks in the fall.

The characteristics of protein structures at the different structural levels. How structure determines the different properties of proteins. Structural classes of proteins and their characteristics. Relationship between molecular structure and biological function. Interactions that determine structural stability of proteins. Protein folding and unfolding. Effects of different parameters, e.g. temperature, pH, salts and denaturants on protein stability. Techniques used for determination structure and different properties proteins. Selected topics in protein structure function relationships.

Course plan: Lectures twice per week (2x40 min. each time). Computer lab once per week (2x40 min.). Lab sessions involve training using the WWW to study proteins. Tutorials and practice of using SwissPDBviewer program for solving specific assignments related to topics covered in lectures.

This course focuses on methodology and recent innovations in biochemistry, emphasizing both analytical and computational techniques. It is divided into several modules, each taught by experts in their respective fields. While lectures form the core of the material, additional resources such as articles or book chapters may be assigned when appropriate. Practical demonstrations of research equipment may also be included. Students are expected to submit several written assignments throughout the semester.

The course will explore recent research in various specialized areas of biochemistry, and the content of the modules is regularly updated.

Topics covered may include single-molecule spectroscopy, protein mass spectrometry, structural biochemistry, binding affinity and thermodynamics, enzymology, and computational biochemistry.

The course is in collaboration with the Confederation of Icelandic Industries (Samtök iðnaðarins) and Matís ohf. 

The main goal of the course is to develop a new food product from start to finish by prototyping the product, design its packaging, develop a marketing strategy, understand and identify the production of it and build a robust business model with sustainability at its core. The final work of each team could become the next new product and be presented at the European competition Ecotrophelia.  

The course is based on group work and collaboration between students. It is expected from students to work in a team and share tasks to be able to complete the requirements of the course. Guidance will be provided on creating and working in teams. Students from different background are taking this course hence teacher will make sure that each team have the good set of skills per team (e.i students who have received instruction and training in different aspects of product development). 

It is asked to the students to develop a prototype of the new food product. Support and working space will be made available for the students to use. A small financial support is also provided for the product development for each team.  

Lectures on the different notion like marketing plan, packaging design and business model creation will be carried out by the teachers or through guest lecturer specialist in their own field. Students will be prepared for their final presentation (pitch).  

Sponsorship and collaboration from different Icelandic companies in the food sector are a possibility for this course. More details on the condition will be presented at the beginning of the course.  

Matís ohf. provides expert assistance and assistance in the development and preparation of sample copies. 

The final assignment is in two parts. First, the submission of a detailed report per team on the product developed, the business plan, sales and marketing and the ecological aspect of the product (sustainability of the ingredients, packaging, design, production...).  

Second, each team will present their final product and business plan to a jury for the innovation competition Ecotrophelia Iceland, through an oral presentation. The pitch event is in collaboration with Samtök iðnaðarins. The winning team will then have the chance and opportunity to represent Iceland at the European competition of Ecotrophelia. Participating in the European competition is optional and up to the students but the oral presentation is mandatory.  More information on the competition here: www.ecotrophelia.eu  

For students in food science, it is highly recommended to take this course along with MAT609M – Food product development as knowledge and skills can be acquired and combine for both courses.  

For students from other studies: you are more than welcome to take this class as diversity and skills from other fields are key to a successful food product development. Read this to be convinced (https://shorturl.at/opxH3 or this https://shorturl.at/boHM8 ) 

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Overexpressing a gene of interest and purification of the protein it encodes is in many cases a central dogma in the biotechnological industry.

In this course, current methods in gene cloning and purification of a protein will be conducted. A gene will be transcribed and purified in two different cell lines (bacteria and mammalian cell) and the protein purified using affinity chromatography. Furthermore, students will be introduced to methods to fully purify and concentrate a protein product. Additionally, the quality of the protein product will be analyzed using biophysical methods such as differential scanning colometry (DSC), binding affinity by microscale thermophoresis (MST), circular dichroism (CD) and fluorescence. Finally, a comparison between the quality, quantity and activity of the proteins expressed in the different organisms will be discussed.

The aim of the course is to provide good understanding of various analytical technique and analytical methods, both physicochemical and bioassays, used for research and development, release and stability studies of biological medicines. Qualification and validation of analytical methods. Furthermore, how to set quality target product profile, perform critical quality attribute assessment and critical risk ranking.

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Laboratory exercises in chemical engineering, quantum chemistry, statistical mechanics, thermodynamics as well as supporting lectures. The exercises involve both computer calculations and measurements. 
Use of spectroscopy to determine the properties of molecules such as absorption spectrum of organic dyes and diatomic gas molecules. Low temperature heat capacity of gases. Heat flow in chemical reactions, vapor pressure of liquids, sublimation of solids, crystallization, multi-component distillation, liquid-liquid extraction and fuel cells. 
A minimum grade is required in both the laboratory part and the exam.

Organization and management systems. The systems approach. Quality management, quality concepts. Historical development of quality management. Quality cost. Quality in manufacturing. x, R, p, c and cusum-chart. Statistical quality control. Tests of hypotheses. Acceptance sampling - OC curves. Inspection planning. Quality systems and quality assurance. Quality handbook and organizing for quality. ISO 9001. Total Quality Management, improvement step by step, motivations theories. Quality tools. Practical assignment: Designing a quality system for a company.

The course is an introductory course in project management. It introduces key concepts of project management and covers context and selection of projects, project planning, project monitoring, management of project teams, and project closure. Students create and execute project plans in groups. Special emphasis is on using of project management for managing technological innovation in organizations.

Practical class with accompanying lectures where practical and theoretical aspects of the experiments are discussed. Enzyme purification by hydrophobic, ion-exchange, affinity and gel filtration chromatography. Gel electrophoresis. Enzyme kinetics and inhibitors. Specific chemical modification of enzymes. Thermal stability of proteins. Ligand-protein interactions. Immunoprecipitation. Restriction enzymes and agarose electrophoresis.  Bioinformatics by computer.

Practical projects:
The following laboratory sessions are performed: Enzyme kinetics and the effect of inhibitors. Purification of enzymes by hydrophobic interactions, ion-exchange chromatography, affinity chromatography, and gel-filtration. Electrophoresis of protein and nucleic acids. Stability of proteins toward heating and urea/guanidinium assessed by activity measurements, UV-absorbance and circular dichroism. Determination of activation enery (Ea) and Gibb’s free energy. Specific reactions of amino acid side-chains in proteins for determining number of disulfide bonds and thiol groups. Action of reactive compounds as proteinase inhibitors differentiating between serine and cysteine proteases. Digestion of DNA by restriction enzymes and melting of DNA under various conditions that affect its stability. Preparation of samples for mass spectrometry by trypsin digestion and spotting of samples for MALDI-MS. Fingerprint identification using the computer program and database of Mascot. Bioinformatics and analysis of protein structures on the computer screen (e.q. BLAST, DeepView).

Items for discussions are:

Quality management in health services, including concepts like accreditation, certification, quality standards and quality manuals.

Safety management, including safety of the work environment, and data safety
Environmental management according to ISO 14000
Knowledge management and information systems
Change management
Project management
Financial management
Human resource management

Basic concepts in bioinformatics will be covered and the main databases for DNA/RNA and amino acid sequences introduced. Different methods of bioinformatics will be discussed such as sequence comparison and searches in protein and DNA/RNA databases. An introduction will be given to sequence comparison and evolutionary biology. An emphasis will be put on students knowing and being able to use the main protein/DNA databases. Also, there will be an introduction to computer programs used in bioinformatics work.

Teaching will take place with lectures and practical problem solving. The course is designed to be practical; assignments must be finished throughout the semester and will thus require the active participation of the student.

Lectures: Theoretical basis of common molecular-biology techniques and their application in research. Course material provided by teachers. Laboratory practice in molecular biology techniques: Model organisms: E.coli, S. cerevisiae, C. reinhardtii, A. thaliana, C. elegans, D. melanogaster, M. musculus. Laboratory notebooks and standard operating procedures (SOP's), using online tools. Culture and storage of bacteria, yeasts and other eukaryotic organisms and cells. DNA and RNA isolation and quantification (Southern and Northern blotting, PCR, RT-PCR, qRT-PCR), restriction enzymes, DNA sequencing techniques and data analysis. Gene cloning and manipulation in bacteria yeasts and other eukaryotes. Protein expression and analysis. How to raise antibodies and use them. Western blotting, immunostaining, radioactive techniques. Microscopy in molecular biology. Methods used in recent research papers will be discussed. Essay and oral presentation discussing a selected technique. Problem based learning group assignment for graduate students: Experimental design and grant writing exercise with oral presentation of a research project.

Lectures: Mendelian genetics, organization of the human genome, structure of chromosomes, chromosomal changes and syndromes, gene mapping via association and whole genome sequencing methods, genetic analysis, genetic screening, genetics of simple and complex traits, genes and environment, cancer genetics, gene therapy, human and primate evolution, ethical issues concerning human genetics, informed consent and private information. Students are expected to have prior knowledge of the principles genetics.

Practical: Analyses of genetic data, study of chromosomal labelling, analyses of genetic associations and transcriptomes.

Land use. Types and utilization of mineral, fuel and water resources, origins and effects of major pollutants. Biodiversity, habitat, fragmentation, species extinctions and effects of introduced species. The application of ecological knowledge to environmental problems. Environmental impact assessment, restoration. The philosophy of nature conservation. International conventions. Major environmental issues in Iceland: fisheries, soil erosion, wetland drainage, impact studies, legislation, organization and administration of environmental affairs. Various excursions, student seminars.

The aim of this course is to introduce the importance of microorganisms in nature as well as in environmental applications. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

This course is partly taught in parallel with Microbiology II (LÍF533M) and is intended for students that have neither completed Microbiology (LÍF201G) nor a similar course.

Pharmaceutical sciences is a versatile field that integrates diverse disciplines such as organic chemistry, biology and biochemistry to understand how we can develope new drugs that can improve current therapies or be first in line as a treatment. Thus, studies on their physicochemical properties, their formulation into suitable drug and their action inside the human body is needed. In this course we aim to provide the overview of this field in a comprehensive way. This course is aimed towards students with no background in pharmacy/pharmaceutical sciences.

The aim of the course is to discuss the main types of formulations and different delivery routes. Preformulation designs and pharmacodynamic elements such as diffuse systems, rheology, fluid purification, filtration and drug excipients (preservatives, antioxidants, flavorings, and dyes) will be considered. Students will learn about solutions, emulsions, dispersions, suppositories, respiratory drugs, transdermal formulations, ophthalmic formulations, their composition and the requirements according to European Pharmacopoeia (Ph.Eur). In addition, different methods of sterilizing drugs and pharmaceutical packaging of parenteral formulations will be discussed, as well as detailed tablet pressing and capsule production. Students will be taught how the production of tablets takes place. Factors such as particle size and particle properties, effects of blending, selection of excipients and tablet coating will be taught. In addition, quality control of table production and requirements set out by Ph.Eur for tablet production will also be reviewed. Patent applications for medicines and pharmaceutical formulations will be discussed.

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

The goal of the course is to provide students with a comprehensive knowledge of food chemistry.  The chemical and physical properties of macromolecules in foods (proteins, carbohydrates and fats), their food applications, degradation, reactions and procedures to maintain their functionality and shelf-life will be covered. The composition and structure of nutritional compounds and their interactions in foods will be reviewed.  The role of water and water activity on food shelf-life and quality will be discussed.  The course will review enzyme reactions in food and kinetics, their application in the food industry and actions to minimize undesirable enzyme activities in food systems.  Methods to incorporate bioactive molecules into foods and ways to maintain their activity will be presented. The chemistry of colorants, preservatives and antioxidants and their applications in the food industry will be discussed.  Key methods used in food chemistry research will be presented to the students.  The information presented in the course on different components of food and their properties will be connected to real practical examples connected to food product development and processing. The course is a reading course with practical sessions. Classes will focus on discussion session to enhance student understanding of the subject.

The course objectives are to teach students the fundamentals of food engineering and unit operations of food processing. This includes the setup and application of material and energy balances, learning the basics of the thermodynamics and heat transfer, fluid properties and the effects of pressure drop and friction in flow in food processes. The course syllabus combines activities in the form of lectures and calculation exercises on the diverse unit operations of food processing.

Text book and other reading material

1. Introduction to food engineering, 5th edition, 2013. Singh, Paul and Heldman, Dennis.

https://www.elsevier.com/books/introduction-to-food-engineering/singh/978-0-12-398530-9 Links to an external site. 

Paul Singh's youtube channel:

https://youtube.com/@RPaulSinghLinks to an external site.  

2. Lecture slides, scientific articles, and other reading material provided by the course teachers.

Students will gain an insight into the newest research and developments within the marine resources sector, including new product development, technological and processing advances, novel analytical quality assessment techniques, as well as obtain a holistic view of the many aspects affecting seafood processing and handling, all from the effects of catching/harvesting ground to the development of marine products and their effect on the human body during their consumption.

Amongst covered topics are processing novelties and optimization, robotics and automation within seafood processing, technical advances in quality analytics, novelties in product development including 3D food printing from marine resources, fish protein and peptide processing, micro-plastics hazards in the marine food chains, marine bioactive compounds, as well as characterization, processing and product development of marine raw materials and underutilized side streams. 

The course is a mandatory part of the Aquatic Food Production joint Nordic M.Sc. program (www.aqfood.org ).

https://www.nmbu.no/course/AQF200

https://www.ntnu.edu/studies/courses/BT3110#tab=omEmnet

http://kurser.dtu.dk/course/2015-2016/23154

Industrialization and human development has contributed to degrading water and soil quality. This class explores the lifecycle of key pollutants found in surface water, groundwater and soils:  their source, their fate in the environment, the human exposure pathways, methods to restore (and treat) water and soils in relation sustainable development goals (nr. 14-15: Life below water and on land). The class provides a theoretical foundation for predicting pollution levels in water, and soils.

Topics include: Pollutants found in surface water, groundwater and soils. Transport and dilution of pollutants via advection and diffusion processes. Water stability and wind mixing. Analytical models for predicting pollution levels in rivers, lakes, estuaries and groundwater. Particle bound pollution, settling and re-suspension. Gas transfer and oxygen depletion. Chemical degradation of pollutants. Seepage of pollutants through soils. Restoration and remediation of polluted water and land sites.

Teaching is conducted in English in the form of lectures, discussion of local incidents of pollution in Iceland and internationally, and practical research projects. The class will review recent research studies on water and soil pollution in Iceland.

Methods of classical automatic control systems. System models represented by transfer functions and state equations, simulation. System time and frequency responses. Properties of feedback control systems, stability, sensitivity, disturbance rejection, error coefficients. Stability analysis, Routh's stability criterion. Analysis and design using root-locus, lead, lag and PID controllers. Analysis and design in the frequency domain, lead, lag and PID compensators. Computer controlled systems, A/D and D/A converters, transformations of continuous controllers to discrete form. Analysis and design of digital control systems.

The course is a practical course with weekly supportive lectures.  The lectures provide heroretical background of the instrumental methods and the instruments. The supportive lectures are part of lab exercises and attendance is compulsory.

The students learn about modern methods and instruments used in analytical chemistry based on interaction between chemical- and physical properties of the substances and the electromagnetic field. Chromatographic methods used to separate mixtures into single pure compounds will be introduced.  The focus of the course is the analysis of organic compounds.

Laboratory work: Fluorimetry, atomic absorption, spectrophotometry and applications of IR, UV and visible and NMR spectroscopy. Gas- and liquid (HPLC) chromatography. Gas chromatography/mass spectrometry (GC/MS).

A systematic introduction to the use of process simulators (like Aspen) to model, design and optimize chemical manufacturing processes. The selection, optimization and combination of reactors, separation equipment and heat exchangers. An introduction to the concepts and principles of project economics.

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The course is intended for postgraduate students only. It is adapted to the needs of students from different fields of study. The course is taught over a six-week period.

The course is taught 12th January - 16th February on Fridays from 1:20 pm - 3:40 pm.

Description: 
The topics of the course include: Professionalism and the scientist’s responsibilities. Demands for scientific objectivity and the ethics of research. Issues of equality and standards of good practice. Power and science. Conflicts of interest and misconduct in research. Science, academia and industry. Research ethics and ethical decision making.

Objectives: 
In this course, the student gains knowledge about ethical issues in science and research and is trained in reasoning about ethical controversies relating to science and research in contemporary society.

The instruction takes the form of lectures and discussion. The course is viewed as an academic community where students are actively engaged in a focused dialogue about  the topics. Each student (working as a member of a two-person team) gives a presentation according to a plan designed at the beginning of the course, and other students acquaint themselves with the topic as well for the purpose of participating in a teacher-led discussion.

The course is a continuation of the course "Field Course in Innovation and Entrepreneurship (I)". This part of the course consists of detailed development of the business model related to a particular business opportunity. This work takes place in groups, where cross-disciplinary collaboration, between individuals with a background in business and individuals with a background in a particular technical or professional field related to the relevant opportunity, is emphasized. Projects can originate in an independent business idea or in collaboration with companies that partner with the course. In both cases, the emphasis will be on product or service develepment, built on technical or professional expertise, where the business case of the opportunity and its verification is in the foreground.

Non-parametric testing and contingency tables. Statistical quality control: Control charts for variables and attributes. Acceptance sampling, single and double. Operating characteristic curves. Variance analysis, factor analysis and experimental design. Regression, both linear and non-linear. Principal components.

In this course, the main metabolic processes of cells are studied, with a focus on carbohydrate, fat, and protein metabolism, as well as the metabolic regulation of these processes. The course begins with a detailed examination of carbohydrate metabolism, including glycolysis (both aerobic and anaerobic), the citric acid cycle, and the pentose phosphate pathway. Then we continue into pathways such as gluconeogenesis, glycogen breakdown, and then into how carbohydrate metabolism is regulated.

Next, the focus shifts to fat metabolism, where the breakdown of triglycerides, fatty acid oxidation, and fatty acid synthesis are explained. Special emphasis is placed on the regulation of fat metabolism and the control of enzymes involved in these processes. Following this, protein metabolism is addressed, where protein hydrolysis, amino acid degradation, and the urea cycle are studied.

The course also covers the integration and regulation of metabolic pathways, with a focus on the complex regulation that occurs in the key steps of these pathways, considering both intracellular signals and hormones. It examines how these processes adapt to various conditions to maintain homeostasis and the effects of disruptions in their regulation. Lastly, photosynthesis and the Calvin cycle are covered.

This course is highly beneficial for those seeking an in-depth understanding of biochemical processes and the biochemistry of the human body.

Lectures are held twice a week (2 x 40 minutes) over 13-14 weeks. 

The emphasis is on research articles. Resent research in various field with links to cell biology are included but can vary between years. For each lecture max three research articles are included.

Each student gives a seminar on one research article with details on methods and results. The students write a report (essay) on the article and discusses the results in a critical way.

Examples of topics included in the course: innate immunity, prions, the proteins pontin and reptin, polarized epithelium, development of trachea, data analyses and gene expression, autophagy, the origin of the nucleus.

Lectures: The molecular basis of life (chemical bonds, biological molecules, structure of DNA, RNA and proteins). Genomes and the flow of biological information. Chromosome structure and function, chromatin and nucleosomes. The cell cycle, DNA replication. Chromosome segregaition, Transcription. Regulation of transcription. RNA processing. Translation. Regulation of translation. Regulatory RNAs. Protein modification and targeting. DNA damage, checkpoints and DNA repair mechanisms. Repair of DNA double-strand breaks and homologous recombination. Mobile DNA elements. Tools and techniques in molecular Biology icluding Model organisms.

Seminar: Students present and discuss selected research papers and hand in a short essay.

Laboratory work: Work on molecular genetics project relevant to current research. Basic methods such as gene cloning, gene transfer and expression, PCR, sequencing, DNA isolation and restriction analysis, electrophoresis of DNA and proteins will be used.

Exam: Laboratory 10%, seminar 15%, written final exam 75%.

Genomics and bioinformatics are intertwinned in many ways. Technological advances enabled the sequencing of for instance genomes, transcriptomes and proteomes. Complete genome sequences of thousands of organisms enables study of this flood of information for gaining knowledge and deeper understanding of biological phenomena. Comparative studies, in one way or another, building on Darwininan thought provide the theoretical underpinnings for analyzing this information and it applications. Characters and features conserved among organisms are based in conserved parts of genomes and conversely, new and unique phenotypes are affected by variable parts of genomes. This applies equally to animals, plants and microbes, and cells, enzymatic and developmental systems.

The course centers on the theoretical and practical aspects of comparative analysis, about analyses of genomes, metagenomes and transcriptomes to study biological, medical and applied questions. The lectures cover structure and sequencing of genomes, transcriptomes and proteomes, molecular evolution, different types of bioinformatic data, shell scripts, intro to R and Python scripting and applications. The practicals include, retrieval of data from databases, blast and alignment, assembly and annotation, comparison of genomes, population data analyses. Students will work with databases, such as Flybase, Genebank and ENSEMBL. Data will be retrived with Biomart and Bioconductor, and data quality discussed. Algorithms for search tools and alignments, read counts and comparisons of groups and treatments. Also elements of python scripting, open linux software, installation of linux programs, analyses of data from RNA-seq, RADseq and genome sequencing.

Students are required to turn in a few small and one big group project and present the large project with a lecture. In discussion session primary literature will be presented.

Systems biology is an interdisciplinary field that studies the biological phenomena that emerge from multiple interacting biological elements. Understanding how biological systems change across time is a particular focus of systems biology. In this course, we will prioritize aspects of systems biology relevant to human health and disease.

This course provides an introduction to 1) basic principles in modelling molecular networks, both gene regulatory and metabolic networks; 2) cellular phenomena that support homeostasis like tissue morphogenesis and microbiome resilience, and 3) analysis of molecular patterns found in genomics data at population scale relevant to human disease such as patient classification and biomarker discovery. In this manner, the course covers the three major scales in systems biology: molecules, cells and organisms.

The course activities include reading and interpreting scientific papers, implementation of computational algorithms, working on a research project and presentation of scientific results.

Lectures will comprise of both (1) presentations on foundational concepts and (2) hands-on sessions using Python as the programming language. The course will be taught in English.

General introduction to analytical methods for pharmaceutical analysis. Fundamental knowledge of the techniques and applications of chemical analysis of pharmaceutical ingredients, final pharmaceutical products and quantification of drug substances will be covered. Content of lectures: UV-Vis spectrophotometry, atomic spectrometry, fluorimetry, infrared spectrophotometry, nuclear magnetic resonance (NMR), titrations, sample preparation, thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), mass spectrometry (MS) and mass spectrometry coupled to GC and LC. Quality of analytical data and validation.

During this course, students will learn about the quality and regulatory requirements that drugs need to fulfill before entering the market and the importance that these requirements are rigorously followed. The outline of the European pharmacopeia (Ph. Eur) will be explained as well as the role of the pharmacopeia in the quality control of pharmaceutics. The concepts within good manufacturing practice (GMP) as defined within the Europe Union (EU) will be defined and their role within pharmaceutical manufacturing explained. Students will also learn about the different procedures for the approval of new drugs within the EU and their composition. The importance of pharmacovigilance will also be explained. This course will also encompass the role of ISO standards, good distribution practice and medical devices. This course is based on lectures as well as  team-based learning assignments in-class that will help students to further expand their understanding of the course material in addition to a visit to a pharmaceutical company

Chromatographic methods used for drug testing will be presented. Analytical methods used for isolation and drug identification, as well as methods used for quantitative drug analysis. Spectrophotometry and liquid chromatography (LC) in visible and ultraviolet light.Zero, first, second and third order reactions. Effect of temperature and pH on reaction. Effects of salts, solubilizes and surfactants on chemical reactions. Hydro- and lipophilicity. Flow of drugs through organic membranes.Practical exercises: Separation and quantification of HPLC, determination of pKa values, hydrolysis, phase distribution and diffusion through organic membrane.Reports: Each student / group submits reports from each exercise.Requirements: A student should be able to calculate linear regression and perform simple statistical data processing with software (such as excel).

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

Medicine, biology, biochemistry, food- and nutrition, and related fields.

To introduce stem cell research to graduate students in the biomedical sciences, provide an overview of how stem cells can be applied for therapeutic use and to advance our understanding of tissue architecture and disease progression.

In this course we will discuss different stem cell systems and dissect the current knowledge of how these cells maintain self-renewal and/or proceed to differentiation. During the course students will gain insight into both embryonic and somatic stem cell research including hematopoietic, mesenchymal and various epithelial stem cell populations. Furthermore, we will discuss the therapeutic importance of various stem cells and discuss the link between stem cells and diseases such as cancer.

In each lecture one principal investigator (PI) will introduce a particular aspect of the stem cell field (35 min.). Afterwards, one student will present a research article related to that field and discuss how that particular study was conducted. In their presentations, the students need to: 1) Introduce the background of the research article and the history of the concept being investigated. The key here is to understand the reason for why the work was done and why it is important. 2) Describe the aim of the study and the experimental design (methods and material). 3) Discuss the major results/findings (figures and tables). 4) Summarize the context of the work and discuss major conclusions made by the authors. Present your own view, what is good and what is bad in the experimental design and results. Finally discuss future experiments that need to be or should be conducted. After the presentation all students will participate in active discussion. In addition to this, the students must select a couple of articles on a stem cell topic of their immediate interest and write a short report in english (4-6 pages). At the end of the course a seminar is scheduled where each student presents his/her report in short talk (7-10 min.).

A practical course introducing many commonly used methods in immunology. This will be a hands-on practical course conducted at the laboratory bench. Methods will include: Measurements of humoral immunity: ELISA, ELIspot, complement. Measurements of cellular immune responses: Flow cytometry, fluorescence microscopy, culture and stimulation of cells, measurements of cytokines (ELIspot, cytokine bead assay, cytokine secretion assay), cytotoxicity, chemotaxis, phagocytosis. Antibodies as research tools: Immunostaining (fluorescent and immunoperoxidase), ELISA. The course will take place mostly at Department of Immunology, Landspitali University Hospital. The course will be taught in English if necessary.

Practical sessions will be taught on saturdays or tuesday, wednesday and thursday between 16-21.

Marine bioactive compounds is a new exciting and fast growing field withing food science.  Iceland is uniquely positioned regarding raw materials and processing opportunities for marine compounds, and is among leading countries doing research in this area. The goal of the course is to provide students with a comprehensive overview on key marine bioactive compounds, including raw material sources, processing technologies, properties and applications of the compounds along with marketing opportunities and hurdles.  The course is a reading course where the above topics are covered on a weekly basis.  The instructor will assign students with scientific papers and reviews which they critically read.  Students and the instructor meet weekly to generally discuss the papers and the topic assigned in addition to critically discussing the content of the papers, methodology and author conclusions.  Experts from industry will be invited to participate in the discussion of selected topics.  Each week the student will turn in a summary of the papers he reviewed, including his assessment of the papers.  The student will also write an essay on a selected topic connected to marine bioactive ingredients which he returns at the end of the course.  The course is taught over a whole semester.

Course Description:

Objective: That students can evaluate food processes and calculate the main variables in different unit operations, plan and control food processes. To make students more capable of making decisions about changes in manufacture and transport processes.

In the lectures, the main food processes are reviewed:

• The effect of holding time and temperature in manufacturing processes and water content and water activity on the quality and properties of foods
• Processing/preservation methods such as chilling, superchilling, freezing and thawing, salting, smoking, heating and canning, drying, evaporation, separation and fermentation. Use of steam tables, enthalpy- and Mollier diagrams.  
• Process flow diagrams/charts by process steps, material flow and balance calculations and risk analysis.
• Processing and packaging equipment and packaging for different foods
• Main parameters of production control.
• Storage conditions (light, humidity, temperature, air composition, etc.) and key factors affecting changes in food during storage, transportation and sale/distribution of food.
• Design considerations for food processing companies and the food value chain. Processing machines, storage methods, technologicalization, logistics and control of environmental factors, packaging, use of raw materials and energy, losses in the food value chain.

Teaching material: textbooks, lectures by teachers and scientific articles.  

The course will be taught in sessions, a total of 7 weeks from March to May. 

Recommended preparation: Food Processing Operations/Food Engineering 1/Fish Processing Technology 1

•      The course focuses on key elements involved in managing quality and safety of food, including production intended for international trade.  Lectures will cover Food Safety and Quality requirements in International trade, regional and national regulatory framework aimed at ensuring food safety and certification.  EU and USA legal framework. National control plans (residual plans, audit plans, structure of control).  Risk assessment.  Food chain risks.  Contingency plans for feed, food and animal health.  Good Manufacturing Practices / Good Agriculture Practices / Good Hygiene Practices.  Hazard Analysis Critical Control (HACCP).  Sampling, monitoring, surveillance, analytical criteria and limits for evaluation of food safety results.  Traceability and Food Safety.  Accreditation of testing laboratories.  Internal and external audits at official and private level. Codex International guidelines. Quality Assurance Management (ISO-9000, ISO-14000, ISO-22000).    Buyer’s specification.

•      Practical’s cover 1) installation of HACCP systems and validation of the systems, 2) Internal and external verification of Food Safety and Quality at Food Business Operators, 3) student assignments on current topics in Food Control and Inspection.

•      Course plan: Lectures, discussions and other practical work on subjects related to the course material. Active participation of students is required. Student projects: Reading and presentation of scientific papers from international journals and material connected to the lectures

The aim of this course is to enable student to conduct their own data analyses. This includes familiarizing them with practical aspects of data cleaning/processing and statistical methods used within nutritional epidemiology. 

Short lectures will be given covering selected subjects followed by practical assignments. Assignments will contribute 100% to the final grade. 

Some experience with SPSS, SAS or related softwere in addition to having taken basic course in statistics is desierable, but not required.

The aim of this course is to introduce different applications of microorganisms and to help students develop independent research skills. In the first part of the course, students will visit a geothermal area and subsequently work on a research project where they isolate, identify and study bacterial strains.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

The third part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

Additional teaching one Saturday in end of September or beginning of October.

This course introduces biotechnology-based applications of microbes and their enzymes. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will introduce different fields of microbial biotechnology and how they have been shaped by recent progress in microbiology, molecular biology and biochemistry. State of the art will be covered regarding subjects such as microbial diversity as a resource of enzymes and biocompounds; bioprospecting, thermophiles, marine microbes and microalgae, biorefineries (emphasis on seaweed and lignocellulose), enzymes (emphasis on carbohydrate active enzymes), metabolic engineering (genetic engineering, omics), energy-biotechnology, cultivation and fermentation technology. The course will exemplify Icelandic biotechnology where applicable. The subject will be presented in lectures and students will be trained in reading original research papers on selected topics in the field; Cultivation/production technology and yeast will be presented specifically in practical sessions in the brewing of beer.

This course is partly taught in parallel with Microbiology II (LÍF533M) and intended for students that have neither completed Microbiology (LÍF201G) nor a similar course. Students must complete the first part of the course before participating in the latter. The number of participants might be restricted.

Additional teaching one saturday in end of September or beginning of October.

The aim of this course is to provide an understanding of fundamental concepts in development and production of biotechnological based drugs (biologics). The production process for biologics manufactured via mammalian cell lines will be covered as well as the required analytical methods for their characterization. The following types of biologics will be covered: Antibodies (traditional and monoclonal), peptide-based drugs and protein-based drugs. The concept of quality by design (QbD) will be explained in addition to good manufacturing practice (GMP) that is required for biologis marketed within the EU/EEA (EU GMP Annex 2). Safety and toxicological profiles of biologics will also be discussed. Lastly, new methods releated to therapeutical applications of biologics will be discussed, including gene therapy and nuclotides. This course is based on a cooperation with experts within the biotechnology industry in Iceland.

The main processing methods used for common food materials will be discussed including: Fruits and vegetable processing with emphasis on Tomatoes, Potatoes and Mushrooms. Grain processing and Milling with including wet milling and rice parboiling, frozen dough and other baked goods, pasta and breakfast cereals. Milk and dairy processing. Eggs and processing procedures. Fats and oil processing. Food emulsions. Beverages including; orange juice, soda, bier, wine, coffee processing and tee. Confectionery and chocolate products and processing and sugar based confections. The processing of foods to the most common consumer products will be discussed and the main equipment used will be described.

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

The course will introduce the principles of biotechnology and its connections to industry and our daily life. Applied biotechnology is multi-disciplinary in its essence and brings together the fields of molecular biology, chemistry, pharmaceutical science and engineering. This course will be conducted with a practical standpoint, towards learning how biotechnology products are developed, from lab to industry.

The course is focused around five topics: (1) pharmaceutical biotechnology, (2) industrial biotechnology in the chemical and food processing industry, (3) industrial biotechnology in agriculture, (4) industrial biotechnology and natural products and (5) energy and environmental industrial biotechnology. Guest lecturers will hold several talks.

This course is also meant to bring students together and talkabout their intentions and views in the Master's programme, with feedback from supervisors.

The course is taught together with LEF509M - Applied biochemistry. Students can only take one of the courses, not both. 

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Introduction to Research Studies and the Scientific Community for M.sc. and Ph.D. students. The scientific community. Ethical, professional and practical information for research students. The research student's rights and responsibilities. Career opportunities. Lab safety and professionalism. Scientific method, conflict of interest and proper scientific conduct. What you can expect and not expect from supervisors. Duties and responsibilities of graduate students. Experimental design and how to write and publish results. Bibliographic software, tables and figure presentation. Techniques for poster and oral presentations. Writing scientific papers. Writing science proposals.

Grant writing and opportunities, cover letters, publishing environment and options. Thesis completion and responsibilities around graduation.

Format. Lectures, practicals, student projects and reviewing. Indvidual and group projects.

The course is run over 11 weeks in the fall.

The characteristics of protein structures at the different structural levels. How structure determines the different properties of proteins. Structural classes of proteins and their characteristics. Relationship between molecular structure and biological function. Interactions that determine structural stability of proteins. Protein folding and unfolding. Effects of different parameters, e.g. temperature, pH, salts and denaturants on protein stability. Techniques used for determination structure and different properties proteins. Selected topics in protein structure function relationships.

Course plan: Lectures twice per week (2x40 min. each time). Computer lab once per week (2x40 min.). Lab sessions involve training using the WWW to study proteins. Tutorials and practice of using SwissPDBviewer program for solving specific assignments related to topics covered in lectures.

This course focuses on methodology and recent innovations in biochemistry, emphasizing both analytical and computational techniques. It is divided into several modules, each taught by experts in their respective fields. While lectures form the core of the material, additional resources such as articles or book chapters may be assigned when appropriate. Practical demonstrations of research equipment may also be included. Students are expected to submit several written assignments throughout the semester.

The course will explore recent research in various specialized areas of biochemistry, and the content of the modules is regularly updated.

Topics covered may include single-molecule spectroscopy, protein mass spectrometry, structural biochemistry, binding affinity and thermodynamics, enzymology, and computational biochemistry.

The course is in collaboration with the Confederation of Icelandic Industries (Samtök iðnaðarins) and Matís ohf. 

The main goal of the course is to develop a new food product from start to finish by prototyping the product, design its packaging, develop a marketing strategy, understand and identify the production of it and build a robust business model with sustainability at its core. The final work of each team could become the next new product and be presented at the European competition Ecotrophelia.  

The course is based on group work and collaboration between students. It is expected from students to work in a team and share tasks to be able to complete the requirements of the course. Guidance will be provided on creating and working in teams. Students from different background are taking this course hence teacher will make sure that each team have the good set of skills per team (e.i students who have received instruction and training in different aspects of product development). 

It is asked to the students to develop a prototype of the new food product. Support and working space will be made available for the students to use. A small financial support is also provided for the product development for each team.  

Lectures on the different notion like marketing plan, packaging design and business model creation will be carried out by the teachers or through guest lecturer specialist in their own field. Students will be prepared for their final presentation (pitch).  

Sponsorship and collaboration from different Icelandic companies in the food sector are a possibility for this course. More details on the condition will be presented at the beginning of the course.  

Matís ohf. provides expert assistance and assistance in the development and preparation of sample copies. 

The final assignment is in two parts. First, the submission of a detailed report per team on the product developed, the business plan, sales and marketing and the ecological aspect of the product (sustainability of the ingredients, packaging, design, production...).  

Second, each team will present their final product and business plan to a jury for the innovation competition Ecotrophelia Iceland, through an oral presentation. The pitch event is in collaboration with Samtök iðnaðarins. The winning team will then have the chance and opportunity to represent Iceland at the European competition of Ecotrophelia. Participating in the European competition is optional and up to the students but the oral presentation is mandatory.  More information on the competition here: www.ecotrophelia.eu  

For students in food science, it is highly recommended to take this course along with MAT609M – Food product development as knowledge and skills can be acquired and combine for both courses.  

For students from other studies: you are more than welcome to take this class as diversity and skills from other fields are key to a successful food product development. Read this to be convinced (https://shorturl.at/opxH3 or this https://shorturl.at/boHM8 ) 

Students will be familiar with laboratory safety such as chemical safety, how to handle chemical spills and chemical accidents and first aid. Practical training will occur in one of the laboratories and it will end with a fire extinguishing training. 

The course is always in the beginning of the semester, before other courses start.

This course is a prerequisite for all laboratory work, so it is important to participate in this course. 

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Overexpressing a gene of interest and purification of the protein it encodes is in many cases a central dogma in the biotechnological industry.

In this course, current methods in gene cloning and purification of a protein will be conducted. A gene will be transcribed and purified in two different cell lines (bacteria and mammalian cell) and the protein purified using affinity chromatography. Furthermore, students will be introduced to methods to fully purify and concentrate a protein product. Additionally, the quality of the protein product will be analyzed using biophysical methods such as differential scanning colometry (DSC), binding affinity by microscale thermophoresis (MST), circular dichroism (CD) and fluorescence. Finally, a comparison between the quality, quantity and activity of the proteins expressed in the different organisms will be discussed.

The aim of the course is to provide good understanding of various analytical technique and analytical methods, both physicochemical and bioassays, used for research and development, release and stability studies of biological medicines. Qualification and validation of analytical methods. Furthermore, how to set quality target product profile, perform critical quality attribute assessment and critical risk ranking.

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

The master’s thesis is an independent research project which the student writes under an academic supervision. The master’s thesis is either 40 or 60 ECTS.

Due to the interdisciplinary structure of the master's programme, students graduate from different Faculties within the School of Engineering and Natural Sciences or the School of Health Sciences and graduating Faculty is dependent on thesis advisor's home faculty. The master’s thesis is submitted in accordance with the regulations of the appropriate Faculty.

The open seminar series in applied biotechnology is aimed to bring academia and industry within the field of biotechnology together in a forum held on a broad basis. Example of subjects:

• Biopharmaceuticals.
• Bio-process design.
• Cell and algae culturing.
• From test tubes to products (upscaling).
• Medical and analytical biotech.
• Ethics in biotech.
• Marketing of biotech products.
• Food biotech.
• Biofuels and bio-based chemicals.
• Biotechnology in agriculture.

Students of Applied Biotechnology must complete the course twice (fall or spring semester). 

Laboratory exercises in chemical engineering, quantum chemistry, statistical mechanics, thermodynamics as well as supporting lectures. The exercises involve both computer calculations and measurements. 
Use of spectroscopy to determine the properties of molecules such as absorption spectrum of organic dyes and diatomic gas molecules. Low temperature heat capacity of gases. Heat flow in chemical reactions, vapor pressure of liquids, sublimation of solids, crystallization, multi-component distillation, liquid-liquid extraction and fuel cells. 
A minimum grade is required in both the laboratory part and the exam.

Organization and management systems. The systems approach. Quality management, quality concepts. Historical development of quality management. Quality cost. Quality in manufacturing. x, R, p, c and cusum-chart. Statistical quality control. Tests of hypotheses. Acceptance sampling - OC curves. Inspection planning. Quality systems and quality assurance. Quality handbook and organizing for quality. ISO 9001. Total Quality Management, improvement step by step, motivations theories. Quality tools. Practical assignment: Designing a quality system for a company.

The course is an introductory course in project management. It introduces key concepts of project management and covers context and selection of projects, project planning, project monitoring, management of project teams, and project closure. Students create and execute project plans in groups. Special emphasis is on using of project management for managing technological innovation in organizations.

Practical class with accompanying lectures where practical and theoretical aspects of the experiments are discussed. Enzyme purification by hydrophobic, ion-exchange, affinity and gel filtration chromatography. Gel electrophoresis. Enzyme kinetics and inhibitors. Specific chemical modification of enzymes. Thermal stability of proteins. Ligand-protein interactions. Immunoprecipitation. Restriction enzymes and agarose electrophoresis.  Bioinformatics by computer.

Practical projects:
The following laboratory sessions are performed: Enzyme kinetics and the effect of inhibitors. Purification of enzymes by hydrophobic interactions, ion-exchange chromatography, affinity chromatography, and gel-filtration. Electrophoresis of protein and nucleic acids. Stability of proteins toward heating and urea/guanidinium assessed by activity measurements, UV-absorbance and circular dichroism. Determination of activation enery (Ea) and Gibb’s free energy. Specific reactions of amino acid side-chains in proteins for determining number of disulfide bonds and thiol groups. Action of reactive compounds as proteinase inhibitors differentiating between serine and cysteine proteases. Digestion of DNA by restriction enzymes and melting of DNA under various conditions that affect its stability. Preparation of samples for mass spectrometry by trypsin digestion and spotting of samples for MALDI-MS. Fingerprint identification using the computer program and database of Mascot. Bioinformatics and analysis of protein structures on the computer screen (e.q. BLAST, DeepView).

Items for discussions are:

Quality management in health services, including concepts like accreditation, certification, quality standards and quality manuals.

Safety management, including safety of the work environment, and data safety
Environmental management according to ISO 14000
Knowledge management and information systems
Change management
Project management
Financial management
Human resource management

Basic concepts in bioinformatics will be covered and the main databases for DNA/RNA and amino acid sequences introduced. Different methods of bioinformatics will be discussed such as sequence comparison and searches in protein and DNA/RNA databases. An introduction will be given to sequence comparison and evolutionary biology. An emphasis will be put on students knowing and being able to use the main protein/DNA databases. Also, there will be an introduction to computer programs used in bioinformatics work.

Teaching will take place with lectures and practical problem solving. The course is designed to be practical; assignments must be finished throughout the semester and will thus require the active participation of the student.

Lectures: Theoretical basis of common molecular-biology techniques and their application in research. Course material provided by teachers. Laboratory practice in molecular biology techniques: Model organisms: E.coli, S. cerevisiae, C. reinhardtii, A. thaliana, C. elegans, D. melanogaster, M. musculus. Laboratory notebooks and standard operating procedures (SOP's), using online tools. Culture and storage of bacteria, yeasts and other eukaryotic organisms and cells. DNA and RNA isolation and quantification (Southern and Northern blotting, PCR, RT-PCR, qRT-PCR), restriction enzymes, DNA sequencing techniques and data analysis. Gene cloning and manipulation in bacteria yeasts and other eukaryotes. Protein expression and analysis. How to raise antibodies and use them. Western blotting, immunostaining, radioactive techniques. Microscopy in molecular biology. Methods used in recent research papers will be discussed. Essay and oral presentation discussing a selected technique. Problem based learning group assignment for graduate students: Experimental design and grant writing exercise with oral presentation of a research project.

Lectures: Mendelian genetics, organization of the human genome, structure of chromosomes, chromosomal changes and syndromes, gene mapping via association and whole genome sequencing methods, genetic analysis, genetic screening, genetics of simple and complex traits, genes and environment, cancer genetics, gene therapy, human and primate evolution, ethical issues concerning human genetics, informed consent and private information. Students are expected to have prior knowledge of the principles genetics.

Practical: Analyses of genetic data, study of chromosomal labelling, analyses of genetic associations and transcriptomes.

Land use. Types and utilization of mineral, fuel and water resources, origins and effects of major pollutants. Biodiversity, habitat, fragmentation, species extinctions and effects of introduced species. The application of ecological knowledge to environmental problems. Environmental impact assessment, restoration. The philosophy of nature conservation. International conventions. Major environmental issues in Iceland: fisheries, soil erosion, wetland drainage, impact studies, legislation, organization and administration of environmental affairs. Various excursions, student seminars.

The aim of this course is to introduce the importance of microorganisms in nature as well as in environmental applications. The first part provides fundamental microbiology such as the classification of microorganisms, their structure, metabolism, growth and functional characteristics, handling and identification. The content of the first part will be emphasized with practical sessions, discussions and written assignments and is the foundation for more specific topics.

The second part will cover environmental sampling, microbial communities and biofilms, microbes in aquatic and terrestrial environments, indoor air quality and the impact of molds. Also, water- and food-borne pathogens, risk assessment and surveillance, water treatment, microbial remediation, methane production and global warming. Students will visit waste management and water treatment plants and review and present selected research articles.

This course is partly taught in parallel with Microbiology II (LÍF533M) and is intended for students that have neither completed Microbiology (LÍF201G) nor a similar course.

Pharmaceutical sciences is a versatile field that integrates diverse disciplines such as organic chemistry, biology and biochemistry to understand how we can develope new drugs that can improve current therapies or be first in line as a treatment. Thus, studies on their physicochemical properties, their formulation into suitable drug and their action inside the human body is needed. In this course we aim to provide the overview of this field in a comprehensive way. This course is aimed towards students with no background in pharmacy/pharmaceutical sciences.

The aim of the course is to discuss the main types of formulations and different delivery routes. Preformulation designs and pharmacodynamic elements such as diffuse systems, rheology, fluid purification, filtration and drug excipients (preservatives, antioxidants, flavorings, and dyes) will be considered. Students will learn about solutions, emulsions, dispersions, suppositories, respiratory drugs, transdermal formulations, ophthalmic formulations, their composition and the requirements according to European Pharmacopoeia (Ph.Eur). In addition, different methods of sterilizing drugs and pharmaceutical packaging of parenteral formulations will be discussed, as well as detailed tablet pressing and capsule production. Students will be taught how the production of tablets takes place. Factors such as particle size and particle properties, effects of blending, selection of excipients and tablet coating will be taught. In addition, quality control of table production and requirements set out by Ph.Eur for tablet production will also be reviewed. Patent applications for medicines and pharmaceutical formulations will be discussed.

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

The goal of the course is to provide students with a comprehensive knowledge of food chemistry.  The chemical and physical properties of macromolecules in foods (proteins, carbohydrates and fats), their food applications, degradation, reactions and procedures to maintain their functionality and shelf-life will be covered. The composition and structure of nutritional compounds and their interactions in foods will be reviewed.  The role of water and water activity on food shelf-life and quality will be discussed.  The course will review enzyme reactions in food and kinetics, their application in the food industry and actions to minimize undesirable enzyme activities in food systems.  Methods to incorporate bioactive molecules into foods and ways to maintain their activity will be presented. The chemistry of colorants, preservatives and antioxidants and their applications in the food industry will be discussed.  Key methods used in food chemistry research will be presented to the students.  The information presented in the course on different components of food and their properties will be connected to real practical examples connected to food product development and processing. The course is a reading course with practical sessions. Classes will focus on discussion session to enhance student understanding of the subject.

The course objectives are to teach students the fundamentals of food engineering and unit operations of food processing. This includes the setup and application of material and energy balances, learning the basics of the thermodynamics and heat transfer, fluid properties and the effects of pressure drop and friction in flow in food processes. The course syllabus combines activities in the form of lectures and calculation exercises on the diverse unit operations of food processing.

Text book and other reading material

1. Introduction to food engineering, 5th edition, 2013. Singh, Paul and Heldman, Dennis.

https://www.elsevier.com/books/introduction-to-food-engineering/singh/978-0-12-398530-9 Links to an external site. 

Paul Singh's youtube channel:

https://youtube.com/@RPaulSinghLinks to an external site.  

2. Lecture slides, scientific articles, and other reading material provided by the course teachers.

Students will gain an insight into the newest research and developments within the marine resources sector, including new product development, technological and processing advances, novel analytical quality assessment techniques, as well as obtain a holistic view of the many aspects affecting seafood processing and handling, all from the effects of catching/harvesting ground to the development of marine products and their effect on the human body during their consumption.

Amongst covered topics are processing novelties and optimization, robotics and automation within seafood processing, technical advances in quality analytics, novelties in product development including 3D food printing from marine resources, fish protein and peptide processing, micro-plastics hazards in the marine food chains, marine bioactive compounds, as well as characterization, processing and product development of marine raw materials and underutilized side streams. 

The course is a mandatory part of the Aquatic Food Production joint Nordic M.Sc. program (www.aqfood.org ).

https://www.nmbu.no/course/AQF200

https://www.ntnu.edu/studies/courses/BT3110#tab=omEmnet

http://kurser.dtu.dk/course/2015-2016/23154

Industrialization and human development has contributed to degrading water and soil quality. This class explores the lifecycle of key pollutants found in surface water, groundwater and soils:  their source, their fate in the environment, the human exposure pathways, methods to restore (and treat) water and soils in relation sustainable development goals (nr. 14-15: Life below water and on land). The class provides a theoretical foundation for predicting pollution levels in water, and soils.

Topics include: Pollutants found in surface water, groundwater and soils. Transport and dilution of pollutants via advection and diffusion processes. Water stability and wind mixing. Analytical models for predicting pollution levels in rivers, lakes, estuaries and groundwater. Particle bound pollution, settling and re-suspension. Gas transfer and oxygen depletion. Chemical degradation of pollutants. Seepage of pollutants through soils. Restoration and remediation of polluted water and land sites.

Teaching is conducted in English in the form of lectures, discussion of local incidents of pollution in Iceland and internationally, and practical research projects. The class will review recent research studies on water and soil pollution in Iceland.

Methods of classical automatic control systems. System models represented by transfer functions and state equations, simulation. System time and frequency responses. Properties of feedback control systems, stability, sensitivity, disturbance rejection, error coefficients. Stability analysis, Routh's stability criterion. Analysis and design using root-locus, lead, lag and PID controllers. Analysis and design in the frequency domain, lead, lag and PID compensators. Computer controlled systems, A/D and D/A converters, transformations of continuous controllers to discrete form. Analysis and design of digital control systems.

The course is a practical course with weekly supportive lectures.  The lectures provide heroretical background of the instrumental methods and the instruments. The supportive lectures are part of lab exercises and attendance is compulsory.

The students learn about modern methods and instruments used in analytical chemistry based on interaction between chemical- and physical properties of the substances and the electromagnetic field. Chromatographic methods used to separate mixtures into single pure compounds will be introduced.  The focus of the course is the analysis of organic compounds.

Laboratory work: Fluorimetry, atomic absorption, spectrophotometry and applications of IR, UV and visible and NMR spectroscopy. Gas- and liquid (HPLC) chromatography. Gas chromatography/mass spectrometry (GC/MS).

A systematic introduction to the use of process simulators (like Aspen) to model, design and optimize chemical manufacturing processes. The selection, optimization and combination of reactors, separation equipment and heat exchangers. An introduction to the concepts and principles of project economics.

Design of chemical reactors for economical processes and waste minimization. Contacting patterns, kinetics and transport rate effects in single phase and catalytic systems. Another goal of the course is to introduce the fundamentals of mass transfer in chemical engineering such as the mass transfer theory and how to set up differential equations and solve them for such systems.

The course is intended for postgraduate students only. It is adapted to the needs of students from different fields of study. The course is taught over a six-week period.

The course is taught 12th January - 16th February on Fridays from 1:20 pm - 3:40 pm.

Description: 
The topics of the course include: Professionalism and the scientist’s responsibilities. Demands for scientific objectivity and the ethics of research. Issues of equality and standards of good practice. Power and science. Conflicts of interest and misconduct in research. Science, academia and industry. Research ethics and ethical decision making.

Objectives: 
In this course, the student gains knowledge about ethical issues in science and research and is trained in reasoning about ethical controversies relating to science and research in contemporary society.

The instruction takes the form of lectures and discussion. The course is viewed as an academic community where students are actively engaged in a focused dialogue about  the topics. Each student (working as a member of a two-person team) gives a presentation according to a plan designed at the beginning of the course, and other students acquaint themselves with the topic as well for the purpose of participating in a teacher-led discussion.

The course is a continuation of the course "Field Course in Innovation and Entrepreneurship (I)". This part of the course consists of detailed development of the business model related to a particular business opportunity. This work takes place in groups, where cross-disciplinary collaboration, between individuals with a background in business and individuals with a background in a particular technical or professional field related to the relevant opportunity, is emphasized. Projects can originate in an independent business idea or in collaboration with companies that partner with the course. In both cases, the emphasis will be on product or service develepment, built on technical or professional expertise, where the business case of the opportunity and its verification is in the foreground.

Non-parametric testing and contingency tables. Statistical quality control: Control charts for variables and attributes. Acceptance sampling, single and double. Operating characteristic curves. Variance analysis, factor analysis and experimental design. Regression, both linear and non-linear. Principal components.

In this course, the main metabolic processes of cells are studied, with a focus on carbohydrate, fat, and protein metabolism, as well as the metabolic regulation of these processes. The course begins with a detailed examination of carbohydrate metabolism, including glycolysis (both aerobic and anaerobic), the citric acid cycle, and the pentose phosphate pathway. Then we continue into pathways such as gluconeogenesis, glycogen breakdown, and then into how carbohydrate metabolism is regulated.

Next, the focus shifts to fat metabolism, where the breakdown of triglycerides, fatty acid oxidation, and fatty acid synthesis are explained. Special emphasis is placed on the regulation of fat metabolism and the control of enzymes involved in these processes. Following this, protein metabolism is addressed, where protein hydrolysis, amino acid degradation, and the urea cycle are studied.

The course also covers the integration and regulation of metabolic pathways, with a focus on the complex regulation that occurs in the key steps of these pathways, considering both intracellular signals and hormones. It examines how these processes adapt to various conditions to maintain homeostasis and the effects of disruptions in their regulation. Lastly, photosynthesis and the Calvin cycle are covered.

This course is highly beneficial for those seeking an in-depth understanding of biochemical processes and the biochemistry of the human body.

Lectures are held twice a week (2 x 40 minutes) over 13-14 weeks. 

The emphasis is on research articles. Resent research in various field with links to cell biology are included but can vary between years. For each lecture max three research articles are included.

Each student gives a seminar on one research article with details on methods and results. The students write a report (essay) on the article and discusses the results in a critical way.

Examples of topics included in the course: innate immunity, prions, the proteins pontin and reptin, polarized epithelium, development of trachea, data analyses and gene expression, autophagy, the origin of the nucleus.

Lectures: The molecular basis of life (chemical bonds, biological molecules, structure of DNA, RNA and proteins). Genomes and the flow of biological information. Chromosome structure and function, chromatin and nucleosomes. The cell cycle, DNA replication. Chromosome segregaition, Transcription. Regulation of transcription. RNA processing. Translation. Regulation of translation. Regulatory RNAs. Protein modification and targeting. DNA damage, checkpoints and DNA repair mechanisms. Repair of DNA double-strand breaks and homologous recombination. Mobile DNA elements. Tools and techniques in molecular Biology icluding Model organisms.

Seminar: Students present and discuss selected research papers and hand in a short essay.

Laboratory work: Work on molecular genetics project relevant to current research. Basic methods such as gene cloning, gene transfer and expression, PCR, sequencing, DNA isolation and restriction analysis, electrophoresis of DNA and proteins will be used.

Exam: Laboratory 10%, seminar 15%, written final exam 75%.

Genomics and bioinformatics are intertwinned in many ways. Technological advances enabled the sequencing of for instance genomes, transcriptomes and proteomes. Complete genome sequences of thousands of organisms enables study of this flood of information for gaining knowledge and deeper understanding of biological phenomena. Comparative studies, in one way or another, building on Darwininan thought provide the theoretical underpinnings for analyzing this information and it applications. Characters and features conserved among organisms are based in conserved parts of genomes and conversely, new and unique phenotypes are affected by variable parts of genomes. This applies equally to animals, plants and microbes, and cells, enzymatic and developmental systems.

The course centers on the theoretical and practical aspects of comparative analysis, about analyses of genomes, metagenomes and transcriptomes to study biological, medical and applied questions. The lectures cover structure and sequencing of genomes, transcriptomes and proteomes, molecular evolution, different types of bioinformatic data, shell scripts, intro to R and Python scripting and applications. The practicals include, retrieval of data from databases, blast and alignment, assembly and annotation, comparison of genomes, population data analyses. Students will work with databases, such as Flybase, Genebank and ENSEMBL. Data will be retrived with Biomart and Bioconductor, and data quality discussed. Algorithms for search tools and alignments, read counts and comparisons of groups and treatments. Also elements of python scripting, open linux software, installation of linux programs, analyses of data from RNA-seq, RADseq and genome sequencing.

Students are required to turn in a few small and one big group project and present the large project with a lecture. In discussion session primary literature will be presented.

Systems biology is an interdisciplinary field that studies the biological phenomena that emerge from multiple interacting biological elements. Understanding how biological systems change across time is a particular focus of systems biology. In this course, we will prioritize aspects of systems biology relevant to human health and disease.

This course provides an introduction to 1) basic principles in modelling molecular networks, both gene regulatory and metabolic networks; 2) cellular phenomena that support homeostasis like tissue morphogenesis and microbiome resilience, and 3) analysis of molecular patterns found in genomics data at population scale relevant to human disease such as patient classification and biomarker discovery. In this manner, the course covers the three major scales in systems biology: molecules, cells and organisms.

The course activities include reading and interpreting scientific papers, implementation of computational algorithms, working on a research project and presentation of scientific results.

Lectures will comprise of both (1) presentations on foundational concepts and (2) hands-on sessions using Python as the programming language. The course will be taught in English.

General introduction to analytical methods for pharmaceutical analysis. Fundamental knowledge of the techniques and applications of chemical analysis of pharmaceutical ingredients, final pharmaceutical products and quantification of drug substances will be covered. Content of lectures: UV-Vis spectrophotometry, atomic spectrometry, fluorimetry, infrared spectrophotometry, nuclear magnetic resonance (NMR), titrations, sample preparation, thin-layer chromatography (TLC), gas chromatography (GC), high-performance liquid chromatography (HPLC), capillary electrophoresis (CE), mass spectrometry (MS) and mass spectrometry coupled to GC and LC. Quality of analytical data and validation.

During this course, students will learn about the quality and regulatory requirements that drugs need to fulfill before entering the market and the importance that these requirements are rigorously followed. The outline of the European pharmacopeia (Ph. Eur) will be explained as well as the role of the pharmacopeia in the quality control of pharmaceutics. The concepts within good manufacturing practice (GMP) as defined within the Europe Union (EU) will be defined and their role within pharmaceutical manufacturing explained. Students will also learn about the different procedures for the approval of new drugs within the EU and their composition. The importance of pharmacovigilance will also be explained. This course will also encompass the role of ISO standards, good distribution practice and medical devices. This course is based on lectures as well as  team-based learning assignments in-class that will help students to further expand their understanding of the course material in addition to a visit to a pharmaceutical company

Chromatographic methods used for drug testing will be presented. Analytical methods used for isolation and drug identification, as well as methods used for quantitative drug analysis. Spectrophotometry and liquid chromatography (LC) in visible and ultraviolet light.Zero, first, second and third order reactions. Effect of temperature and pH on reaction. Effects of salts, solubilizes and surfactants on chemical reactions. Hydro- and lipophilicity. Flow of drugs through organic membranes.Practical exercises: Separation and quantification of HPLC, determination of pKa values, hydrolysis, phase distribution and diffusion through organic membrane.Reports: Each student / group submits reports from each exercise.Requirements: A student should be able to calculate linear regression and perform simple statistical data processing with software (such as excel).

The immune system, organs and cells. Innate immunity, phagocytes, complement, inflammation. Adaptive immunity, development and differentiation of lymphocytes. Specificity and antigen recognition, function of B- and T-cells. Immune responses, immunological memory, mucosal immunity. Immunological tolerance and immune regulation. Immune deficiency, hypersensitivity, autoimmunity and transplantation.  Treatment and intervention of autoimmune and allergic diseases.  Vaccination and protection from infections. Immunological methods and diagnostics. Students presentations and discussions of scientific articles under the teachers supervision.

Medicine, biology, biochemistry, food- and nutrition, and related fields.

To introduce stem cell research to graduate students in the biomedical sciences, provide an overview of how stem cells can be applied for therapeutic use and to advance our understanding of tissue architecture and disease progression.

In this course we will discuss different stem cell systems and dissect the current knowledge of how these cells maintain self-renewal and/or proceed to differentiation. During the course students will gain insight into both embryonic and somatic stem cell research including hematopoietic, mesenchymal and various epithelial stem cell populations. Furthermore, we will discuss the therapeutic importance of various stem cells and discuss the link between stem cells and diseases such as cancer.

In each lecture one principal investigator (PI) will introduce a particular aspect of the stem cell field (35 min.). Afterwards, one student will present a research article related to that field and discuss how that particular study was conducted. In their presentations, the students need to: 1) Introduce the background of the research article and the history of the concept being investigated. The key here is to understand the reason for why the work was done and why it is important. 2) Describe the aim of the study and the experimental design (methods and material). 3) Discuss the major results/findings (figures and tables). 4) Summarize the context of the work and discuss major conclusions made by the authors. Present your own view, what is good and what is bad in the experimental design and results. Finally discuss future experiments that need to be or should be conducted. After the presentation all students will participate in active discussion. In addition to this, the students must select a couple of articles on a stem cell topic of their immediate interest and write a short report in english (4-6 pages). At the end of the course a seminar is scheduled where each student presents his/her report in short talk (7-10 min.).

A practical course introducing many commonly used methods in immunology. This will be a hands-on practical course conducted at the laboratory bench. Methods will include: Measurements of humoral immunity: ELISA, ELIspot, complement. Measurements of cellular immune responses: Flow cytometry, fluorescence microscopy, culture and stimulation of cells, measurements of cytokines (ELIspot, cytokine bead assay, cytokine secretion assay), cytotoxicity, chemotaxis, phagocytosis. Antibodies as research tools: Immunostaining (fluorescent and immunoperoxidase), ELISA. The course will take place mostly at Department of Immunology, Landspitali University Hospital. The course will be taught in English if necessary.

Practical sessions will be taught on saturdays or tuesday, wednesday and thursday between 16-21.

Marine bioactive compounds is a new exciting and fast growing field withing food science.  Iceland is uniquely positioned regarding raw materials and processing opportunities for marine compounds, and is among leading countries doing research in this area. The goal of the course is to provide students with a comprehensive overview on key marine bioactive compounds, including raw material sources, processing technologies, properties and applications of the compounds along with marketing opportunities and hurdles.  The course is a reading course where the above topics are covered on a weekly basis.  The instructor will assign students with scientific papers and reviews which they critically read.  Students and the instructor meet weekly to generally discuss the papers and the topic assigned in addition to critically discussing the content of the papers, methodology and author conclusions.  Experts from industry will be invited to participate in the discussion of selected topics.  Each week the student will turn in a summary of the papers he reviewed, including his assessment of the papers.  The student will also write an essay on a selected topic connected to marine bioactive ingredients which he returns at the end of the course.  The course is taught over a whole semester.

Course Description:

Objective: That students can evaluate food processes and calculate the main variables in different unit operations, plan and control food processes. To make students more capable of making decisions about changes in manufacture and transport processes.

In the lectures, the main food processes are reviewed:

• The effect of holding time and temperature in manufacturing processes and water content and water activity on the quality and properties of foods
• Processing/preservation methods such as chilling, superchilling, freezing and thawing, salting, smoking, heating and canning, drying, evaporation, separation and fermentation. Use of steam tables, enthalpy- and Mollier diagrams.  
• Process flow diagrams/charts by process steps, material flow and balance calculations and risk analysis.
• Processing and packaging equipment and packaging for different foods
• Main parameters of production control.
• Storage conditions (light, humidity, temperature, air composition, etc.) and key factors affecting changes in food during storage, transportation and sale/distribution of food.
• Design considerations for food processing companies and the food value chain. Processing machines, storage methods, technologicalization, logistics and control of environmental factors, packaging, use of raw materials and energy, losses in the food value chain.

Teaching material: textbooks, lectures by teachers and scientific articles.  

The course will be taught in sessions, a total of 7 weeks from March to May. 

Recommended preparation: Food Processing Operations/Food Engineering 1/Fish Processing Technology 1

•      The course focuses on key elements involved in managing quality and safety of food, including production intended for international trade.  Lectures will cover Food Safety and Quality requirements in International trade, regional and national regulatory framework aimed at ensuring food safety and certification.  EU and USA legal framework. National control plans (residual plans, audit plans, structure of control).  Risk assessment.  Food chain risks.  Contingency plans for feed, food and animal health.  Good Manufacturing Practices / Good Agriculture Practices / Good Hygiene Practices.  Hazard Analysis Critical Control (HACCP).  Sampling, monitoring, surveillance, analytical criteria and limits for evaluation of food safety results.  Traceability and Food Safety.  Accreditation of testing laboratories.  Internal and external audits at official and private level. Codex International guidelines. Quality Assurance Management (ISO-9000, ISO-14000, ISO-22000).    Buyer’s specification.

•      Practical’s cover 1) installation of HACCP systems and validation of the systems, 2) Internal and external verification of Food Safety and Quality at Food Business Operators, 3) student assignments on current topics in Food Control and Inspection.

•      Course plan: Lectures, discussions and other practical work on subjects related to the course material. Active participation of students is required. Student projects: Reading and presentation of scientific papers from international journals and material connected to the lectures

The aim of this course is to enable student to conduct their own data analyses. This includes familiarizing them with practical aspects of data cleaning/processing and statistical methods used within nutritional epidemiology. 

Short lectures will be given covering selected subjects followed by practical assignments. Assignments will contribute 100% to the final grade. 

Some experience with SPSS, SAS or related softwere in addition to having taken basic course in statistics is desierable, but not required.