The course aims to provide students with the methodological foundations of biochemical approaches for the analysis and characterization of food material in terms of quality and safety.
Expected learning outcomes
At the end of the course the students will acquire the ability to interpret and critically analyze the results obtained through biochemical methodologies for the characterization of the food material. Students will also be able to identify the most suitable approaches to the definition of molecular quality indexes of a food.
Lesson period: Second semester
(In case of multiple editions, please check the period, as it may vary)
Formal classes; fundamentals of the principal biochemical approaches for separation, identification and quantification of biological macromolecules, and their application in defining the quality of ingredients and/or in foods: - chromatography: gel filtration, ion exchange, hydrophobic and reverse phase chromatography - electrophoresis: SDS-PAGE, IEF, 2D electrophoresis - application of mass spectrometry to food issues - immunochemical and immunoenzymatic techniques: dot-blotting, Western blotting, and ELISA Spectroscopic approaches to study the structural modifications of macromolecules and their relevance to food quality and consumerism. Application of molecular biology approaches to food safety issues. Presentation and critical analysis of "case studies".
Pactical laboratories on the following topics: spectroscopic approaches; electrophoresis; chromatographic techniques; immunoenzymatic techniques
Prerequisites for admission
Fundamentals of structural and physico-chemical features of biological systems. Basic knowledge of biological macromolecules.
Forrmal classes (2 h each ), with ample use of graphical material, available to students through the ARIEL website. Lab classes (4 h each), based on individual laboratory activities.
Original slides from the ARIEL website Reference textbooks: Campbell/Farrel, Biochimica, EdiSES; M Maccarrone Metodologie Biochimiche e biomolecolari, Zanichelli MC Bonaccorsi di Patti R Contestabile ML Di Salvo Metodologie Biochimiche, Zanichelli De Marco/Cini, Principi di Metodologia Biochimica, Piccin
Assessement methods and criteria
Scores will be assessed according to: - knowledge and understanding of course topics - ability to elaborate course-related concepts - critical assessment of topics - communication skills