Molecular traceability of foods

A.Y. 2018/2019
4
Max ECTS
36
Overall hours
SSD
BIO/10
Language
Italian
Learning objectives
The aim of the course is to provide the basic knowledge for the implementation and uses of analytical tools for the traceability of foods and for the quantitative determination of selected ingredients through the analysis of NDA and proteins.
Expected learning outcomes
At the end of the course the student will be able to manage the most common biomolecular analysis methodologies in foods.
Course syllabus and organization

Single session

Responsible
Lesson period
Second semester
Course syllabus
National and EC regulations about food traceability (Reg.178/2002,, Regs. 1829-1830/2003). Molecular methodologies for the traceability of plant and animal species and varieties in foods and ingredients GMO detection and quantification Assessment of production conformity of typical and niche foods. DNA and protein purifications and assessment of matrix effects. PCR end point and real-time (Taqman, molecular beacon) PCR multiplex. Microarrays in food analysis Analysis of proteins (enzymatic and proteomics). Detection of allergens (ELISA). Development od analytical kits. Study of relevant scientific papers and bibliography
Teaching methods
Reference material will be presented during the first lesson.
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Professor: Scarafoni Alessio
Professor(s)
Reception:
Thursday afternoon only by appointment (by e-mail)
Building 21040, first floor