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Facoltà di Scienze Agrarie e Alimentari Università degli Studi di Milano
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Biochemistry and biochemical analysis of food - mod.2: food biochemistry
Code: G3009B
Teacher:  Alberto Giuseppe Barbiroli
Year: 
Term: 
CFU: 
CFU subdivision: Lectures: 3
Practices in laboratory:  1
Basic aims:  To understand the fundamentals of biochemical methodologies used in food analysis: enzymatic methods, immunochemical methods, and protein structural methods. To acquire confidence with molecular biology techniques for foods safety. To develop critical capacity as for the proper use of biochemical methodologies for food analysis.
Acquired skills:  Knowledge of the main biochemical methodologies significant for food characterization, and for definining “molecular quality indixes”. Ability to critically identify proper methods for functional analysis of proteins in foods.
Course contents:  Biochemical approaches to studying process-induced modifications of food proteins: their meaning for food safety and quality. Critical analysis of methods for protein separation and recognition: their application to defining the quality of ingredients or foods. Enzyme assays for the quantification of enzyme activity in solid/liquid foods: selected examples. Combined enzymatic tests for the quantification of specific compounds in solid/liquid foods. Immunochemistry. The production of antibodies, and their use in food monitoring. Common immunochemical methods in food analysis: immunoblotting; direct, indirect, and competitive ELISA. Application of molecular biology techniques to food safety issues: separation, identification, and amplification of genetic material in ingredients and foods, their significance as markers of food quality and safety.
Program:  Contents Fundamentals of the biochemical approaches to studying process-induced modifications of food proteins: their meaning for food safety and quality. Critical analysis of methods for protein separation and recognition, their applications to defining the quality of ingredients or of foods. Chromatography and electrophoresis. Problems related to the use of enzyme assays for the quantification of enzyme activity in solid/liquid foods: selected examples. Use of combined enzymatic tests for the quantification of specific compounds in solid/liquid foods. Immunochemistry. The production of antibodies, and their use in food monitoring. Common immunochemical methods in food analysis: immunoblotting; direct, indirect, and competitive ELISA. Combination of separation and recognition techniques: applications of proteomic methods to food science. Application of molecular biology techniques to food safety issues: separation, identification, and amplification of genetic material in ingredients and foods, their significance as markers of food quality and safety. Practical labs: Determination of enzyme activity; Thermal inactivation of enzymes; Quantification of specific marker of process trough enzymatic methods; Critical analyses of results collected from immunochemical determinations.
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:  Slides presented in class are downloadable from the ARIEL web site of the course. The following books, in Italian, are available for further reading: Campbell/Farrel, Biochimica, EdiSES; Duranti/Pagani, Enzimologia, Piccin Ninfa/Ballou, Metodologie di base per la biochimica e la biotecnologia, Zanichelli
Other info:  There will be a final written examination inclusive of all the topics of the course.
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Program of Biochemistry and biochemical analysis of food - mod.2: food biochemistry (pdf version)
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