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| STAL0001-2 | Methods of molecular biology in food analysis
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| Duration : | 30h Th |
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| Number of credits : |
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| Lecturer : | Daniel Portetelle |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, review in January |
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Course contents :
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| 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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Learning outcomes of the course :
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| Overview of recents developments in food analysis using molecular biology approaches. Description of techniques and material used in the control of intrinsic food quality. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| Basic knowledge in molecular biology and especially in enzymology, microbiology, immunochemistry and genetic engineering. |
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Planned learning activities and teaching methods :
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| Notes and scientific articles available to students. |
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Mode of delivery (face-to-face ; distance-learning) :
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Recommended or required readings :
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| Text notes.
Recent publications. |
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Assessment methods and criteria :
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| Written examination |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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| Portetelle, Daniel (Professeur ordinaire)
Microbiologie et Génomique
081 62 23 54
daniel.portetelle@ulg.ac.be |
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