Molecular analysis and traceability of biotechnological products

The aim of the course is to provide the basic knowledge of the implementation and uses of analytical tools for the analysis of biotechnological products, and for the traceability of foods and the quantitative determination of selected ingredients through the analysis of DNA and proteins. The course will have a strong hands-on connotation based on lab activities (1.5 CFU) and practical sessions of experimental design in classroom and computer room (1.0 CFU).

At the end of the course the student will be able to manage the most common biomolecular analysis methodologies to implement new molecular tools for biomolecular analysis of biotechnological and food products.