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Proteins: structure, function, and design

• University of À¶Ý®ÊÓƵ credit: 0.5
• Prerequisite: Level at least 3A Honours Science, or consent of instructor; CHEM 233, CHEM 237 or NE 224

Proteins, with their amazing complexity and diversity, have become increasingly well characterized and even designable, with applications in many areas such as medicine, agriculture, and biotechnology. This course will familiarize students with modern knowledge of proteins. The course provides an overview of structures of proteins, and their associated functions and dynamics. It covers an introduction to methods for structure determination and prediction (x-ray crystallography, NMR, cryo electron microscopy, computational methods). Additional topics include: protein folding and design; protein misfolding and aggregation in disease; recombinant protein production and stable formulation for medical and biotechnological applications. Students will also obtain experience in online resources for protein structure, function and design, as well as reading and presentation of papers from current scientific literature.

Textbook: TBA. The textbook material will be supplemented by review and primary research articles from the scientific literature on recent advances.

Next offering: Fall 2018

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