Selected Topics in Bioinformatics
Postgraduate course
- ECTS credits
- 10
- Teaching semesters Autumn, Spring
- Course code
- BINF389
- Number of semesters
- 1
- Teaching language
- English
- Resources
- Schedule
Course description
Objectives and Content
The course deals with current topics in bioinformatics, and its content will vary from time to time.
Learning Outcomes
After completing the course the student can use new knowledge that is teached in the course.
ECTS Credits
10
Level of Study
master/ph.d.
Semester of Instruction
Irregular
Required Previous Knowledge
At least 120 ECTS in computer science, preferably including some mathematics
Recommended Previous Knowledge
INF281, INF283, INF285
Credit Reduction due to Course Overlap
None
Access to the Course
Access to the course requires admission to a programme of study at The Faculty of Science and Technology
Teaching and learning methods
Depends on the number of students.
Compulsory Assignments and Attendance
Forms of Assessment
Oral exam.
Grading Scale
The grading scale used is A to F. Grade A is the highest passing grade in the grading scale, grade F is a fail.
Assessment Semester
Examination same semester as the course is taught and the subsequent. In semesters without teaching the examination will be arranged at the beginning of the semester.
Reading List
The reading list will be available within July 1st for the autumn semester and December 1st for the spring semester.
Course Evaluation
The course will be evaluated by the students in accordance with the quality assurance system at UiB and the department.
Examination Support Material
Programme Committee
The Programme Committee is responsible for the content, structure and quality of the study programme and courses.
Course Coordinator
Course coordinator and administrative contact person can be found on Mitt UiB, or contact studieveileder@ii.uib.no
Course Administrator
The Faculty of Science and Technology represented by the Department of Informatics is the course administrator for the course and study programme.