First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
BIOTECHNOLOGIES FOR FOOD SCIENCE
Course unit
LABORATORY OF ADVANCED DNA, RNA AND PROTEIN ANALYSIS
AVP5073637, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course Second cycle degree in
BIOTECHNOLOGIES FOR FOOD SCIENCE (Ord. 2017)
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2017/18
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Degree course track BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Number of ECTS credits allocated 9.0
Type of assessment Mark
Course unit English denomination LABORATORY OF ADVANCED DNA, RNA AND PROTEIN ANALYSIS
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it/
Department of reference Department of Comparative Biomedicine and Food Science
Mandatory attendance No
Language of instruction English
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge BARBARA CARDAZZO VET/04
Other lecturers ALESSANDRO BERTOLI BIO/10

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses BIO/10 Biochemistry 4.0
Core courses VET/04 Inspection of Food Products of Animal Origin 5.0

Mode of delivery (when and how)
Period Second semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 3.0 24 51.0 No turn
Laboratory 4.0 32 68.0 No turn
Lecture 2.0 16 34.0 No turn

Calendar
Start of activities 26/02/2018
End of activities 01/06/2018

Syllabus
Prerequisites: Theoretical knowledge: principles of Biochemistry (academic level), with particular focus on protein Biochemistry. Basis of molecular genetics and molecular biology methods.
Practical skills: basic skills for a laboratory of Biochemistry and Molecular Biology (e.g., knowledge of safety rules, use of micro-pipettes, preparation of solutions).
Target skills and knowledge: Students will learn the theoretical and practical principles of methodologies for the identification of novel biological markers through proteomics approaches (in particular, 2D-electrophoresis) and theoretical and practical principles of molecular biology methods.
Examination methods: Written dissertation on the theoretical and practical contents of the course, with particular emphasis on protein 2D-electrophoresis and related techniques for the identification of biological markers. In some instance, a PowerPoint presentation of a scientific paper will also be envisaged.
Assessment criteria: Students shall demonstrate to have acquired the principles and skills previously described, and to be able to apply them in the identification of biomarkers (in particular, in the field of food control).
Course unit contents: 1. Proteomics
Recollections of protein biochemistry. Protein structure and structure-function relationship, forces that drive protein folding and protein-protein interactions, differences between hydro-soluble and membrane proteins.
Definition and goals of proteomics. Properties of the proteome; identification of biological markers by proteomic analyses; advantages and disadvantages of the proteomic approach in comparison with other techniques. Overview on the most common methodologies in proteomics.
Theoretical and practical principles of two-dimension gel electrophoresis (2D-electrophoresis). General principles of protein electrophoresis; isoelectric point and isoelectrofocusing; SDS-PAGE.
Techniques for protein extraction, solubilization and purification. Extraction of proteins from the biologic milieu; protein denaturation; preparation of the sample for the 2D-electrophoresis; reduction and alkylation.
Protein identification. Gel staining; tryptic digestion; liquid phase chromatography and mass spectrometry (hints); peptide fingerprinting and sequencing; database mining. Immuno-based techniques for protein identification.
Other techniques in proteomics. The ETTAN-DIGE® technique for 2D-electrophoresis. Techniques for membrane protein identification. Protein microarrays and antibody microarrays. Recent mass spectrometry techniques in proteomics (shotgun proteomics).
Lab sessions: By exploiting principles and techniques learned in the first part of the course, each student will accomplish a complete experiment of 2D-electrophoresis, from protein extraction to gel staining.

2. Molecular biology
Introduction to Molecular Biology methods and application to food analysis.

Description of Methods: Extraction of nucleic acids, PCR and real-time PCR: theoretical principles and application, sequencing methods (Sanger, Next generation sequencing, RNA seq).

Molecular Biology lab session: Molecular typing of bacterial isolates, application of real-time PCR. Next-Generation Sequencing technologies.
Planned learning activities and teaching methods: Classes (8 hours) will serve to introduce the principles and techniques described in the previous Section, part of which will be used in the laboratory sessions.
Proteins
During laboratory classes (24 hours) students will be split into small groups (3-4 people), each of which, during a one-week intensive program (4-5 hours a day), will carry out a complete experiment of 2D-electrophoresis, under the teacher’s supervision.
Molecular biology
During laboratory classes (32 hours) students will be split into small groups (3-4 people), each of which, will carried out the different laboratory experience described in Course contents section under the teacher’s supervision
Additional notes about suggested reading: The material used for the course will be made available to students through the Moodle platform of the School at:
https://elearning.unipd.it/scuolaamv/login/index.php


Additional notes and scientific papers will be provided by the teacher
Textbooks (and optional supplementary readings)