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| STAL0001-1 | Methods of molecular biology in food sciences and technology
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| Duration : | 8h Pr, 22h Th |
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| Credits/ECTS : |
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| Holder(s) : | Daniel Portetelle |
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| Language : | Langue française |
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| Course contents : | Three axes :
1. Enzymatic analysis: theoretical reminders, use of enzymes as quantity determination and diagnostic tools; applications in food industries; perspectives.
2. Immunochemical analysis: theoretical reminders, immunoenzymatic analysis (ELISA), Western blot, immunochromatography, agglutination, biosensors; other techniques; specific applications in food industries; perspectives.
3. Use of genetic techniques: theoretical and practical approaches; fingerprinting, tracability and certification; detecting foodborne pathogens, transgenic products, animal and vegetal species; perspectives in food industries.
Practical approaches and demonstration of some techniques. |
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| Course objective : | Overview of recents developments in food analysis using molecular biology approaches. Description of techniques and material used in the control of intrinsic food quality.
After completing the course the student is expected to
- understand the best molecular approaches for the food analysis, in term of intrinsic quality, deterioration or contamination |
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| Prerequisites : | Basic knowledge in molecular bioogy and especially in enzymology, microbiology, immunochemistry and genetic engeneering |
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| Organization : | Lectures : 22h
Practical Works : 8h |
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| Written notes : | Text notes |
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| Assessment : | Written examination (40%)
Oral examination (40%)
Personal report (20%) |
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| Contacts : | Portetelle, Daniel (Professeur ordinaire - Chef de service)
Biologie animale et microbienne
081 62 23 54
portetelle.d@fsagx.ac.be |
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