Molecular analysis and traceability of biotechnological products

A.A. 2020/2021
6
Crediti massimi
56
Ore totali
SSD
BIO/10
Lingua
Inglese
Obiettivi formativi
The aim of the course is to provide the basic knowledge of the implementation and uses of analytical tools for the analysis of biotechnological products, and for the traceability of foods and the quantitative determination of selected ingredients through the analysis of DNA and proteins. The course will have a strong hands-on connotation based on lab activities (1.5 CFU) and practical sessions of experimental design in classroom and computer room (1.0 CFU).
Risultati apprendimento attesi
At the end of the course the student will be able to manage the most common biomolecular analysis methodologies to implement new molecular tools for biomolecular analysis of biotechnological and food products.
Programma e organizzazione didattica

Single session

Responsabile
Periodo
Primo semestre
Teaching methods: The lessons will be held on the Microsoft Teams platform and can be followed both synchronously on the basis of the first semester timetable and asynchronously because they will be recorded and left available to students on the same platform. The schedule of lessons and all the details of the activities will be published through notices on the ARIEL board. before the start of the lessons. Any updates will also be communicated through notices on the ARIEL board.
The methods and criteria for participating to any possible face-to-face lessons and practical labs as established by the University, will be published in due time on the ARIEL notice board of the course.
Program and reference material: The program and reference material will not change.
Learning verification procedures and assessment criteria: The exam will take place orally using the Microsoft Teams platform, according to the indications provided by the University.
Programma
Current national and EC regulations about traceability.
Molecular methodologies for the traceability of plant and animal species and varieties in foods and ingredients and other matrixes.
DNA and protein purifications and assessment of matrix effects.
GMO detection and quantification.
Molecular characterization and assessment conformity of typical and niche foods.
ODP traceability.
Geographical origin of foods.
Molecular characterization of biotechnological products and new foods.
Detection of potential allergens and predictive methods for unveil potential allergens.
Development of analytical kits based on the analysis of nucleic acids.
Development of analytical kits based on the analysis of proteins and enzymes.
Prerequisiti
General knowledge of biomolecular techniques and methodologies of applied biochemistry and molecular biology (PCR, immuno-enzymatic methods, protein and nucleic acids electrophoresis) and of enzymatic activities.
Metodi didattici
Classroom lessons, bioinformatic lab and practical labs.
Materiale di riferimento
Montet and Ray, Eds. "Food Traceability and Authenticity with Analytical Techniques", Boca Raton : CRC Press, Taylor & Francis Group, [2018].
Reference material (slides of the lessons and relevant scientific papers) will be distributed during the first lesson. Please contact the teacher at alessio.scarafoni@unimi.it.
Modalità di verifica dell’apprendimento e criteri di valutazione
Oral exam based on the discussion of one of the scientific papers proposed by the teacher and on consequent questions about the topics of the course. The exam can be taken by appointment with the teacher, to be requested by e-mail, after registering to an appeal on the SIFA platform.
The learning verification will be evaluated according to the following criteria:
1. Proof of understanding of the topics covered during lectures and laboratory practicals
2. Ability to discuss, in a critical and integrated way, the concepts and problems of traceability along the agri-food chains and of biotechnological products.
3. Ability to manage the most common biomolecular analysis methodologies to implement new molecular tools for biomolecular analysis of biotechnological and food products.
4. Knowledge of the principles at the basis of the laboratory methodologies used
5. Correct terminology
6. Completeness of the answers
BIO/10 - BIOCHIMICA - CFU: 6
Laboratori: 16 ore
Lezioni: 40 ore
Docente/i
Ricevimento:
Giovedi pomeriggio esclusivamente su appuntamento (e-mail)
edificio 21040 (palazzina ex DISMA), 1° piano