First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
MVN1031325, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2019/20

Information on the course unit
Degree course Second cycle degree in
IF0362, Degree course structure A.Y. 2017/18, A.Y. 2019/20
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Number of ECTS credits allocated 10.0
Type of assessment Mark
Website of the academic structure
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website
Mandatory attendance No
Language of instruction Italian
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

Teacher in charge BARBARA CARDAZZO VET/04

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 6.0

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

Type of hours Credits Teaching
Hours of
Individual study
Practice 3.0 24 51.0 3
Laboratory 5.0 40 85.0 2
Lecture 2.0 16 34.0 No turn

Start of activities 02/03/2020
End of activities 12/06/2020
Show course schedule 2019/20 Reg.2017 course timetable

Prerequisites: Theoretical knowledge: biochemistry (academic level), particularly with respect to protein biochemistry. Basis of molecular genetics and molecular biology methods.

Practical skills: basic skills for a biochemistry and molecular biology laboratory (micro-volume pipetting, preparation of solutions).
Target skills and knowledge: Biochemical and biomolecular methods applied to proteome analysis

Theoretical and practical principles of methodologies for the identification of novel biological markers through proteome analysis (in particular, 2D electrophoresis); emerging technologies in proteomics that may find application in the control of food safety and quality.

Molecular biology methods applied to food analysis
Theoretical and practical principles of molecular biology methods applied to food safety.
Examination methods: Written and oral
Assessment criteria: Students shall demonstrate to have learned the principles and skills previously described (see the specific Section).
In the evaluation of the student the active participation and interest shown will also take into account.
Course unit contents: Biochemical and biomolecular methods applied to proteome analysis

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 (2D) gel 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 for the proteomic analysis (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.

Molecular biology methods applied to food analysis
Introduction: molecular biology and food inspection.
Methods: extraction of nucleic acids from food matrices, PCR and real-time PCR: theoretical principles and application to the analysis of foods, sequencing methods (Sanger, Next generation sequencing), isolation of microorganisms from food matrices.
Applications in Food Microbiology: identification of species, study of microbial communities with NGS technology, application of real-time PCR for food pathogen detection.
Application for food analysis: species identification and quantification, food fraud.

Molecular Biology lab session: Bacteria isolation from food matricies and identification through molecular biology methods, identification of food fraud through methods of molecular biology.
Planned learning activities and teaching methods: Biochemical and biomolecular methods applied to proteome analysis
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 classes.
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 methods applied to food analysis
Classes (8 hours) will serve to introduce the principles and techniques described in the previous Section, that will be used in the laboratory classes. Pratical examples will be also proposed. The students are involved actively to compare the different knowledge from previously studies related to the contents of the course.
During laboratory classes (40 hours) molecular biology experiments for bacterial identification and characterization and fraud inspection will be carried out. Each experience will be carried out in group of about 15 students.
In the last part of the course students are involved in reading and presenting scientific papers related to food analysis with molecular methods.
Additional notes about suggested reading: Powerpoint presentations and other tools (e.g., scientific papers, experimental protocols) will be given to students and/or made available to them on the School website, or at
Textbooks (and optional supplementary readings)

Innovative teaching methods: Teaching and learning strategies
  • Laboratory
  • Working in group
  • Action learning
  • Use of online videos
  • Students peer review

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)
  • Padlet (

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