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Facoltā di Scienze Agrarie e Alimentari Universitā degli Studi di Milano
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Molecular traceability of foods
Code: G61-23
Teacher:  Alessio Scarafoni
Year:   
Term: 
CFU: 
CFU subdivision: Lectures: 3
Practices in laboratory:  1
Basic aims:  The aim of the course is to provide the basic knowledge for the implementation and uses of analytical tools for the traceability of foods and for the quantitative determination of selected ingredients through the analysis of NDA and proteins.
Acquired skills:  At the end of the course the student will be able to manage the most common biomolecular analysis methodologies in foods.
Course contents:  National and EC regulations about food traceability.
Molecular methodologies for the traceability of plant and
animal species and varieties in foods and ingredients
GMO detection and quantification
Molecular characterization of assesssmet conformity of
typical and niche foods
Detection of allergens
DNA and protein purifications and assessment of matrix
effects.
Development od analytical kits.
Program:  National and EC regulations about food traceability
(Reg.178/2002,, Regs. 1829-1830/2003).
Molecular methodologies for the traceability of plant and
animal species and varieties in foods and ingredients
GMO detection and quantification
Assessment of production conformity of typical and niche
foods.
DNA and protein purifications and assessment of matrix
effects.
PCR end point and real-time (Taqman, molecular beacon)
PCR multiplex.
Microarrays in food analysis
Analysis of proteins (enzymatic and proteomics).
Detection of allergens (ELISA).
Development od analytical kits.
Study of relevant scientific papers and bibliography
Prerequisites:  None
Preparatory instructions:  None
Learning materials:  Reference material will be presented during the first lesson.
Other info:  Oral. The date of the exam has to be arranged by e-mailing
the request to the teacher.
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Program of Molecular traceability of foods (pdf version)
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