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
TRACEABILITY TOOLS FOR SPECIES AUTHENTICATION
AVP5073338, A.A. 2018/19

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course Second cycle degree in
BIOTECHNOLOGIES FOR FOOD SCIENCE
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2018/19
N0
bring this page
with you
Degree course track BIOTECHNOLOGIES FOR FOOD SCIENCE [002LE]
Number of ECTS credits allocated 8.0
Type of assessment Mark
Course unit English denomination TRACEABILITY TOOLS FOR SPECIES AUTHENTICATION
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 Teacher in charge not defined yet.
Other lecturers MARTINO CASSANDRO AGR/17

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Core courses AGR/07 Agrarian Genetics 8.0

Course unit organization
Period Second semester
Year 1st Year
Teaching method frontal

Type of hours Credits Teaching
hours
Hours of
Individual study
Shifts
Practice 3.0 24 51.0 No turn
Laboratory 1.0 8 17.0 No turn
Lecture 4.0 32 68.0 No turn

Calendar
Start of activities 25/02/2019
End of activities 14/06/2019

Syllabus
Prerequisites: The student needs to know the basic aspects of genomics, with particular reference to the analysis of DNA polymorphisms using molecular markers.

Propedeuticità: None
Target skills and knowledge: Acquire a theoretical and technical knowledge on applied genomics and biotechnologies for the implementation and correct interpretation of molecular tools for marker-assisted selection and diagnostic assays useful for the genetic identification of species, plant varieties, animal breeds and individuals, including the genetic traceability of their food derivatives.
Examination methods: To be defined
Assessment criteria: The student will be evaluated on the basis of theoretical knowledge on structural analysis of genomic DNA, and the ability to use this knowledge to implement diagnostic assays aimed at the genetic traceability of agro-food products of animal and plant origin.
Course unit contents: Genomics applied to marker-assisted selection (MAS) for the breeding of crop species. Genetic-molecular identification of species by DNA profiling with PCR-derived markers (SSR, SNP), and cpDNA and mtDNA barcoding; determination of genetic diversity, similarity and identity statistics, genetic differentiation and gene flow, genetic distance parameters, estimates of homozygosity and heterozygosity useful for the genetic characterization and identification of plant cultivars (hybrids, pure lines, and clones), and animal races and breeds; implementation of molecular diagnostic assays for the genetic traceability of agri-food products by means of DNA fingerprinting, SSR genotyping and SNP haplotyping.
Genetically modified organisms (GMO). Methods of genetic transformation of plants and animals. Analysis of GMOs and traceability of their food derivatives by using Real-Time PCR assays. Legal aspects related to the production of GM plants and animals, and to the commercialization of GMO-derived products.
Planned learning activities and teaching methods: The course includes:
lectures/practice = 64 hours
Additional notes about suggested reading: The materials used for lessons and practice (powerpoint presentations and scientific publications) will be made available on request.
Textbooks (and optional supplementary readings)