Part I: The Science of Lectins 1. Lectins: a historical view (N. Sharon). 2. Lectins in nature: An overview (C.L. Nilsson). Part II: Classic Techniques to Study Lectins 3. The energetics of lectin-carbohydrate binding (M. Swami). 4. Microcalorimetry (F. Brewer). 5. X-ray crystallography (U. Krengel). 6. NMR/modelling of protein-carbohydrate interactions (J. Jimenez-Barbero). 7. Lectin structural databases (A. Imberty). 8. Neoglycolipids in the discovery of lectin-glycolipid interactions (T. Feizi). 9. Solid phase assays for protein-carbohydrate interactions (S. Teneberg). Part III: Emerging Techniques for the Study of Protein-Carbohydrate Interactions 10. Genomic and proteomic strategies for the study of bacterial adhesins (T. Boren). 11. Optical-based lectin assays (B. Danielsson). 12. Fluorescence polarization (H. Leffler). 13. Chip-based lectin assays (D. Wang). 14. Capillary electrophoresis and lectin affinity interaction (K. Kasai). 15. Miniaturized lectin affinity chromatography (B. Lin). 16. Frontal affinity chromatography (O. Hindsgaul). 17. Carbohydrate-mediated protein-protein interactions:Detailed information from mass spectrometry of intact protein assemblies (C.V. Robinson). 18. The use of Fourier transform mass spectrometry to probe lectin structure (C.L. Nilsson). 19. Probing lectins by MALDI-FTMS (C. Lebrilla). 20. Determination of protein-oligosaccharide binding by nanoelectrospray Fourier-transform ion cylcotron resonance mass spectrometry (J. S. Klassen). 21. The study of protein-carbohydrate interactions by amide hydrogen/deuterium exchange mass spectrometry (R. Orlando).