Course Description

The use of agrochemicals in Cambodia is widespread and largely uncontrolled, and chemical agents that are banned in most countries in the world are available to farmers on an over-the-counter basis with little or no knowledge provided for their proper use and the dangers to the farmers and those eventually consuming their produce. Without means to identify and eliminate the most contaminated products from the food chain, this practice is likely to continue. Skills in chemical analysis are therefore of paramount interest to ensure food safety. The instrumental analysis course will focus on sampling, sample preparation and analytical techniques that are suitable for analysis of agricultural products, and also on techniques used to monitor chemical and biochemical processes. The aim is that students that have passed the course should have acquired knowledge of the techniques that are available for sampling and analyzing foodstuff, as well as soil and water used for cultivation and animal production, and be able to communicate with trained analytical chemistry personnel in the choice of methods, and in interpreting the results of chemical analyses. The students should also have an insight in the most important physical and chemical measurements principles used in industrial monitoring and control of chemical and biochemical processing.

Maximum yield of high quality products at efficient raw material utilization are the ultimate goals of any process industry with ambitions to stay competitive on the global market. Data from industrial processes are, however, often complicated to analyze, since a variety of control parameters and measured responses have to be correlated with often fuzzy product quality criteria, which are normally difficult to measure during processing. Getting to terms with this is hence a complex problem, where the best solution is to apply multivariate statistics to reveal hidden information that is not apparent if each variable is observed alone. Continuous processing also requires that these parameters are measured over time, so that a process can be adjusted in real time in order to achieve the goals mentioned initially. The aims of this course is hence that the students should be capable of selecting and using the most common multivariate statistical methods, and to have an insight on how these can be expanded to involve time series analyses and can be applied to on-line monitoring and control of industrial (bio)chemical processes.

The aim of the course is to describe technical surface and colloid chemical phenomena at the molecular level. The course is based on surface-active components, where a variety of phases (micellar, liquid crystalline, and microemulsions) are studied, as well as aggregates such as vesicles. A central concept is interparticular interactions in relation to colloidal stability. A generally important aspect is how the material properties of dispersed systems are influenced by colloidal interactions and surface phenomena. The exercise part of the course treats quantitative aspects of the theory as well as problem solving in colloid chemistry. The projects consist of an analysis of the surface and colloidal aspects of manufacturing, formulation, or application of a consumer product relevant to the interest of the student. The projects are reported in written and oral form.

The aim is to provide a scientifically based holistic perspective on the metabolism of a cell, as well as an organism perspective, with relevance for human nutrition and generation of biotechnical products. The course intend to provide an in-depth description of metabolic aspects of digestion as well as the formation of the major nutrients and cell components (e. g., carbohydrates, proteins, and lipids) and essential minor components such as polyphenols and vitamins.

Bioinformatics is fundamentally about the application of computer-based approaches to the understanding of biological processes. This course will cover the theories, algorithms, and practical applications of computer-based methodology for the analysis of DNA sequences and protein structures through sequence alignment, sequence motifs, gene and protein expression analysis, and also introduce the current methods used to interpret the vast amounts of data generated by modern high-throughput sequencing technologies as well as form an introduction to systems biology. It will enable the learners to develop their research skills in authentic bioinformatics-related problems. Indicative content: Unix OS, Use of databases and repositories for molecular data, Literature databases, Homology analyses, Structure predictions, Web-based analytical tools including gene ontology and pathway analysis, Comparative and functional genomics, RNAseq expression analysis, Annotation of new genomes, Sequence analysis and alignment, Systems biology.

This module aims to provide the learners with advanced level theoretical knowledge as well as practical experience and training on core techniques in biotechnology. It is designed to provide learners with deep insight on topics such as tissue culture, recombinant nucleic acid techniques, biochemical analysis, genomics/molecular markers, and the use of random and targeted mutations. Students will also get an overview of existing and emerging policies and regulations governing the application of biotechnology in society. Indicative content: Cell culture, Plant biotechnology, Cloning and microbial production, Separation technologies, including chromatography, Industrial and environmental biotechnology, Fermentation biotechnology, Mutation technologies.

Industrial biotechnology provides a way for industry to produce new chemicals and materials in ways that have previously not been possible. The course will focus on the central enabling technologies of industrial biotechnology, namely enzyme discovery and engineering, systems- and synthetic biology, and biochemical process engineering. The examples dealt with in the course will include industrial production of pharmaceuticals, intermediates, and base chemicals. The aim is that students after passing the course should understand the function and catalytic modes of enzymes, and be familiar with technologies and methodologies of systems and synthetic biology, as well as the principles and roles of bioprocessing and biochemical engineering in industrial biotechnology.

Sustainability has emerged as a competitive instrument in industry, and the environmental footprint of industrial activities has become a factor that is considered as part of the overall quality of any product. This creates has a huge potential for innovation and economic gain, in particular for processes that make use of what it otherwise considered as waste. The course will focus on implementation of bioprocesses in cyclic economies and include techniques that can be employed for efficient utilization of agricultural side streams for the production of new chemicals, unique materials, and renewable energy. The innovative process is central in this course and the students should, after having passed the course, be able to identify raw materials sources for sustainable bioprocesses, to design conversion processes that maximize the use of raw materials with minimal waste production, and to determine the potential economy of these processes.

The aim of the course is to describe the application of microorganisms and their bioactive compounds for crop improvement, bioconversion of agriculturally, and industrially related products including waste management. The course comprises the following sections: Microorganisms in their natural context, their relationships with the environment, interaction with host and other organisms, including biofilms. Attack and defense, secondary metabolism and biochemical regulation. Bioreactors and life cycle analysis. Wild type and genetically engineered bioactive compounds produced by microorganisms. Fundamentals of synthetic microbiology, design and construction of microorganisms with desired metabolism. Structure and function relation of enzymatic proteins. Nanostructured material-based formulation technology and functionalization of the carrier materials. (Please note the Ultuna Metabarcoding Laboratory at SLU handy for the course; http://www.slu.se/en/ew-news/2017/9/umbla/)

The course concerns the biochemistry and molecular biology of plants with a focus on the utilization of plants as “green factories” for food, feed, and industrial production. It is designed to provide learners with deep insight on different molecular biology and biochemistry techniques and procedures that have had significant impact on plant research, such as cloning, restriction enzymes, recombinant nucleic acid and vector procedures, nucleic acid purification, amplification, hybridization and modifications, protein purification and modifications, enzymatic reactions, and other biochemical analyses such as separation techniques. Indicative content: Molecular biology; Cloning, Recombinant nucleic acid technique, Nucleic acid purification and amplification, Nucleic acid hybridization. Biochemistry; Major nutrient components, Protein purification, Enzymatic reaction, Separation techniques including chromatography.

The aim of the course is to describe the gut bacterial flora and how bacteria, associated to man, interact with the host, how administration of specific probiotic bacteria could prevent and counteract disease and how probiotic food could be designed. The following sections are dealt with in the course: Fundamental biological troubleshooting; bacterial systematics and methods to classify and identify bacteria; the importance of gut health; the composition and ecology of the bacterial flora of the gastro-intestinal tract; effects of probiotics in health and disease; immunological and genomical aspects of probiotics; probiotic mechanisms of action; probiotic interaction with dietary fibers and antioxidants; design of probiotic foods and supplements; patent search; food hygienic considerations and safety of probiotics.

The aim of this course is to provide a science-based holistic approach to structural and functional properties of foods. The course will bring up to date scientific knowledge about a) chemical and physical-chemical properties of protein, fat and carbohydrates in food as well as the role of water for the properties of foods; b) contribution from food components to the structure of foods at a microscopic and a macroscopic level; c) chemical and enzymatic reactions, e.g., lipid oxidation, the Maillard reaction, and caramelization; and d) the chemistry of taste, flavor, and color.

The aims of this course are to train the student in project-oriented work and to give an insight into the important steps needed in the development of a product, and to deepen knowledge in food engineering and food technology by accomplishing a technical development project. The project consists of a product or process development for a consumer product performed from a commercial consumer perspective, including regulations and food safety aspects. The project steps encompass an innovation process which involves planning, literature search, laboratory work, evaluation, reporting, and recommendations for commercialization and industrialization. Important aspects of the development process such as risk assessment, experimental design, and economical considerations are supported by lectures. The students should be able to present their novel concept in a “selling way” and to discuss and defend their proposed product and production methods from a sustainability perspective. The course includes lectures, seminars with written reports, practical development work, and study visits.

Research project is designed for outstanding students (Research project track). Students are required to publish and do the oral presentation to national and international symposium or conference at least once. The thesis must consist of 6 chapters including introduction, literature review, methodology, results, discussions, and conclusion. The results of research must be answered to the objectives and hypothesis. The evaluation of thesis will be conducted every year, and each student must be defensed in front of Master’s thesis committees. Thesis books must be sent to each committee at least 3 months before the defense date. The correct thesis must be sent to administration office for reference after evaluation. Students are allowed to do final defense according to the approval from the program council. After feedback from the committees, students must do the correction as minor or major revision in which 2nd presentation is required to conduct while the unqualified work is not approved.