Biology for chemists

This "à la carte" module introduces Biology and Biotechnology concepts to students in the "Chemistry-Physical Engineering" stream.
The aim is to enable students to acquire new scientific skills to complement those acquired in their original field, with a view to enabling them to interact with professionals in biology-related fields
This module will be useful for students wishing to become engineers in scientific fields at the interface of chemistry and biology.
It is compulsory for the 3A CBI specialization, and of interest for the NMT and LAI specializations.
At the end of the course, students should:

Know the basic elements of living organisms
Identify the different constituents of living matter: proteins, lipids, carbohydrates, nucleic acids.
Describe the physico-chemical and functional properties of these constituents.
Understand the involvement of these constituents in biological processes.
Know the main principles of gene expression.
Know and master the basic techniques of genetic engineering.
Understand approaches related to biotechnologies.
Learn to analyze experimental results.
Know the principles of enzymology and enzyme engineering.
Learn to calculate concentrations (of substrates, products, enzymes), determine enzymatic activities, and understand appropriate graphic representations.

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Cell Biology section: 5.33H 4 CM Philippe Veschambre
Organization of living organisms.
Prokaryotic and eukaryotic cells.
Basic notions of cell biology (cell membrane and cell organelles).

Nucleic acids and biotechnologies section: 25.33 H 5CM + 2TD Philippe Veschambre + 16 H TP
Primary and secondary structure of nucleic acids.
Mechanisms of transcription and translation.
Notions of transduction.
Enzymes used in genetic engineering.
Nucleic acid purification and analysis techniques.
Principles of Polymerase Chain Reaction (PCR).
Production of recombinant proteins.
TP: Techniques de Biologie Moléculaire Mini plasmid preparation, restriction map, PCR: 16 H PhV or BG de ENSTBB

Part Biochimie Structurale 10,66H 7 CM, 1 TD Clémentine Bosch-Bouju, Philippe Veschambre
Part Eau: 1 CM (PhV)
Physico-chemical properties of water in foods.
Interactions between water and microstructures.
Part Proteins: 2 CM, 1 TD (CBB)
Physico-chemical characteristics of amino acids and proteins
Different levels of protein structure
Denaturation of proteins
Functional properties of proteins
Assay methods.
Part Lipids: 2 CM (CBB)
The different constituents of fats
Physico-chemical properties of lipids.
Oxidation reactions of lipids
Part Carbohydrates: 2 CM (ATER)
Simple bones: classification, cyclization and osidic derivatives.
Formation of osidic bonds, oligosaccharides and polysaccharides.
Link to certain biological functions and biotechnological uses.
Diversity of carbohydrate motifs and their implications in biological communication

Part Enzyme catalysis: 6,66 H 4 CM + 1 TD Clémentine Bosch-Bouju
Enzyme structure and classification
Enzyme kinetics,
Enzyme use in industry

Seminar Enzyme encapsulation for biosensors: 2 H (Chrystel Faure)
Presentation of the liposome encapsulation system
Optimization of glucose oxidase encapsulation
Application to enzymatic biosensor manufacturing
Beneficial effects of encapsulation

Recommended References
"Biochemistry" by Harper, Muray/ Granner/ Mayes/ Rodwell, Edition de Boeck. 2017
"Le sucre, les sucres, les édulcorants et les glucides de charge dans les IAA". JL Multon, Tec et Doc,
Lavoisier, 1992.
" Manuel des corps gras", A. Karleskind, J. P. Wolff, J. F. Guthmann,Tech et Doc, 1992
" Enzymes, catalyseurs du monde vivant", J. Pelmont, PUG. 1996
" Biologie cellulaire et moléculaire ", D. Boujard, B. Anselme, C. Cullin, C. Raguenes-Nicol, Dunod, 2019