Food Biotechnology
A.Y. 2018/2019
Learning objectives
The aim of the course is to teach the fundamentals about the chemical and biochemical composition of foods, including their modifications during processing and storing.
Expected learning outcomes
The student will be able to critically front the issues related to the use of molecular biotechnologies for the production and analysis of foods.
Lesson period: First semester
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
Fundamentals of food chemistry and food biochemistry (1.5 CFU).
Study of biological and biotechnological modification occurring during handling of raw ingredients and during food preparation and storage (2 CFU).
Biotechnologies methods for food analysis (1.5 CFU).
Lab training (1 CFU): DNA extraction from foods differently processed; monitoring of food proteins denaturation; Enzymatic assays; Ingredient and OGM quantification in foods.
Study of biological and biotechnological modification occurring during handling of raw ingredients and during food preparation and storage (2 CFU).
Biotechnologies methods for food analysis (1.5 CFU).
Lab training (1 CFU): DNA extraction from foods differently processed; monitoring of food proteins denaturation; Enzymatic assays; Ingredient and OGM quantification in foods.
BIO/10 - BIOCHEMISTRY - University credits: 6
Single bench laboratory practical: 16 hours
Lessons: 40 hours
Lessons: 40 hours
Professor:
Scarafoni Alessio
Professor(s)
Reception:
Thursday afternoon only by appointment (by e-mail)
Building 21040, first floor