Molecular traceability of foods

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.

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 understand and manage the current national and community regulations on traceability of food products. 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 and harmful biological macromolecules.