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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Biomolecular methodologies
Code: G-015-
Teacher:  Stefania Iametti
CFU subdivision: Lectures: 3
Practices in laboratory:  1
Basic aims:  To understand the fundamentals of biochemical methodologies used in food analysis and characterization, also relevant to food quality and safety
Acquired skills:  At the end of this course, the student will acquire the following abilities: - to carry out a critical analysis and interpretation of the results obtained by the various biochemical methodologies for food characterization - to identify the most appropriate methods, criteria, and markers for defining “molecular quality indexes”
Course contents:  Formal classes (4 CFU) Recognition and quantification of compounds suitable for defining food quality and safety: immunochemical and separative methods. Identification and quantification of proteins and of their process-induced modification products. Methodologies for assessing structural modifications of proteins relevant to food quality and tp consumer health. Application of molecular biology approaches to food safety issues.
Program:  Formal classes (4 CFU) Fundamentals of the principal biochemical approaches for separation, identification and quantification of biological macromolecules, and their application in defining the quality of ingredients and/or in foods: - chromatography: gel filtration, ion exchange, hydrophobic and reverse phase chromatography - electrophoresis: SDS-PAGE, IEF, 2D electrophoresis - application of mass spectrometry to food issues - immunochemical and immunoenzymatic techniques: dot-blotting, Western blotting, and ELISA Spectroscopic approaches to study the structural modifications of macromolecules and their relevance to food quality and consumerism. Application of molecular biology approaches to food safety issues. Presentation and critical analysis of “case studies”.
Prerequisites:  General knowledge of the structure and of the properties of biological systems. Knowledge of the structural properties of biological macromolecules.
Preparatory instructions:  Info not available
Learning materials:  Copies of any original visual aids are circulated among students. The following books, in Italian, are available for further reading: Campbell/Farrel, Biochimica, EdiSES; Duranti/Pagani, Metodologie di base per la biochimica e la biotecnologia, Zanichelli; De Marco/Cini, Principi di Metodologia Biochimica, Piccin.
Other info:  Written exam.
Program of Biomolecular methodologies (pdf version)
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