Study Programmes 2015-2016
STAL0001-2  
Methods of molecular biology in food analysis
Duration :
30h Th
Number of credits :
Specialised master in food science and technology3
Lecturer :
Daniel Portetelle
Language(s) of instruction :
French language
Organisation and examination :
Teaching in the first semester, review in January
Units courses prerequisite and corequisite :
Prerequisite or corequisite units are presented within each program
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.
Learning outcomes of the course :
Overview of recents developments in food analysis using molecular biology approaches. Description of techniques and material used in the control of intrinsic food quality.
Prerequisite knowledge and skills :
Basic knowledge in molecular biology and especially in enzymology, microbiology, immunochemistry and genetic engineering.
Planned learning activities and teaching methods :
Notes and scientific articles available to students.
Mode of delivery (face-to-face ; distance-learning) :
Recommended or required readings :
Text notes. Recent publications.
Assessment methods and criteria :
Written examination
Work placement(s) :
Organizational remarks :
Contacts :
Portetelle, Daniel (Professeur ordinaire) Microbiologie et Génomique 081 62 23 54 daniel.portetelle@ulg.ac.be