Molecular Traceability of Foods
A.Y. 2020/2021
Learning objectives
The course aims to provide students with the knowledge to use and implement biomolecular analytical tools for traceability in agri-food chains and the quali / quantitative determination of food components through the analysis of DNA and proteins.
Expected learning outcomes
At the end of the course the students will be able to manage the most common biomolecular methods of analysis and to implement new molecular tools for the biomolecular analysis of food products. Students will be able to correctly interpret the current national and community regulations on traceability. At the end of the course the students will be able to proceed with the purification of DNA and proteins starting from food, to detect and quantifying GMOs and to assess the compliance of typical and niche foods with their production specifications as well as detecting potential allergens.
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
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
Second semester
BIO/10 - BIOCHEMISTRY - University credits: 4
Laboratories: 8 hours
Lessons: 28 hours
Lessons: 28 hours
Professor:
Scarafoni Alessio
Professor(s)
Reception:
Only by appointment (by e-mail)
Building 21040, first floor