Protein engineering and proteomics
A.A. 2026/2027
Obiettivi formativi
The course provides an introduction to protein biotechnology and the basic knowledge required for the production and stabilization of wild-type and new protein forms within biotechnological industry,for the protein purification in a preparative scale and includes different modern bioanalytical techniques. The course aims at giving students in-depth understanding of 1) the structure-function relationship of proteins and of 2) the methodologies used to produce, characterize and use proteins and enzymes, and 3) the molecular basis and protein engineering tools available for designing enzymes or proteins with new or desirable functions. The course will have a strong hands-on connotation based on practical sessions either of experimental design and bioinformatics in classroom and practical activities in lab.
Risultati apprendimento attesi
At the end of the course the student will be able to implement the notions of molecular biology, genetic engineering and proteomics for the production and improvement of proteins and enzymes. The student will be able to analyze the structure of proteins and their post-translational modifications; review the main factors that are significant for protein folding processes and stability; explain how proteins can be used for different industrial applications, carry out mutagenesis approaches to improve protein stability and to confer on them new functions.
Periodo: Secondo semestre
Modalità di valutazione: Esame
Giudizio di valutazione: voto verbalizzato in trentesimi
Corso singolo
Questo insegnamento può essere seguito come corso singolo.
Programma e organizzazione didattica
Edizione unica
Responsabile
Periodo
Secondo semestre
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.
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.
Lessons: 40 hours (5.0 CFU)
Practical labs: 16 hours (1.0 CFU)
Lessons: 40 hours (5.0 CFU)
Practical labs: 16 hours (1.0 CFU)
Materiale di riferimento
Suggested textbook:
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 illustrated during the lessons. All material is present on the ARIEL site of the course https://ascarafonimatbp.ariel.ctu.unimi.it/v5/home/Default.aspx
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 illustrated during the lessons. All material is present on the ARIEL site of the course https://ascarafonimatbp.ariel.ctu.unimi.it/v5/home/Default.aspx
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
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
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
Specific procedures for students with disabilities or specific learning disabilities (DSA) will be applied also for telematic exams. Here the complete information:
https://www.unimi.it/en/study/student-services/services-students-disabilities
https://www.unimi.it/en/study/student-services/services-students-specific-learning-disabilities-sld
In case you need specific procedures, please inform the teacher by mail at least 10 days before the exam, including in the addresses [email protected] or [email protected].
BIOS-07/A - Biochimica - CFU: 6
Esercitazioni: 8 ore
Laboratori: 16 ore
Lezioni: 36 ore
Laboratori: 16 ore
Lezioni: 36 ore
Docente:
Scarafoni Alessio
Turni:
Turno
Docente:
Scarafoni AlessioDocente/i
Ricevimento:
Giovedì, esclusivamente su appuntamento (e-mail)
edificio 21040, primo piano