Biosensors

Course Description

COURSE CONTENT

Classification of biosensors, selectivity and permselectivity, biochemical recognition, construction and principles of operation of main types of transducers (amperometric, potentiometric, conductometric, piezoelectric, and semiconductor transducers, optochemical and thermal transducers) and biosensors (bioarrays, biocatalytic sensors, enzyme, tissue, organelle and microbial sensors, biomimetic sensors, immunosensors, chemoreceptor DNA sensors), technologies of fabrication, as well as the application of biosensors in food quality control, continuous analysis, automatic analyzers, and coupled techniques.

LEARNING OUTCOMES

• Appreciate the basic configuration and distinction among biosensor systems,
• Demonstrate up to date knowledge of the state of the art and the direction of future developments in the field of biosensors,
• Make design and selection decisions in response to measurement problems related to the use of biosensors.

Lectures

Lectures: 10 hours

Seminars: 10 hours

Description of course requirements:

Preparation and defense of written seminar and oral exam.

Literature

1. F.G. Banica, Chemical Sensors and Biosensors: Fundamentals and Applications, John Wiley & Sons, Chichester (UK), 2012.
2. M. B. Gu i H.-S. Kim (Eds.), Biosensors Based on Aptamers and Enzymes, Springer Verlag, Berlin, 2014.