Class Molecular and immunoenzymatic techniques in food biotechnology

The course is part of the 2nd cycle of studies in Food and Molecular Biotechnology and aims to provide students with theoretical and practical knowledge of molecular and immunoenzymatic methodologies used in the detection, quantification and characterisation of microorganisms, allergens, GMOs and contaminants in food. This course covers the fields of food microbiology, food safety, quality control and laboratory diagnostics, crucial areas in the agri-food industry, reference laboratories and research. The course contributes to the development of specialised technical skills, critical thinking, autonomy and problem-solving skills in a laboratory context, preparing students for the technical and regulatory challenges of the sector. Its relevance lies in the direct application of the techniques to quality control and food innovation.

Not applicable

1-Food adulteration 2-Food allergens 3- Microbiological contamination 4-Methods for detecting food adulteration, food allergens and microbiological contamination 4.1 Application of molecular biology techniques 4.1.1- DNA amplification techniques - Polymerase chain reaction (PCR), types of quantitative PCR, 4.1.3-Fluorescence in situ hybridisation 5- Synthetic biology applied to the production of compounds of interest to the food industry. 6- Mycotoxins in food 7- Genetically modified organisms (GMOs) in food 8- Methods for detecting mycotoxins and GMOs in foods 8.1- Application of enzyme-linked immunosorbent assays: - Direct, indirect and sandwich enzyme-linked immunosorbent assay  tests -Loop-mediated isothermal amplification 8.2. DNA typing and sequencing techniques:Pulse field gel electrophoresis (PFGE), Denaturing Gradient Gel Electrophoresis (DGGE), Sanger sequencing and Next Generation sequencing 9- Biotechnology of transgenic plants and their potential benefits for the food industry.

Students are challenged to solve problems and interpret results as if they were in a professional context, with the aim of preparing them for the labour market, promoting scientific reasoning and decision-making skills. Flipped classes will be used to: - Promote autonomy and responsibility in learning - Stimulate critical thinking and practical application - Improve students' active participation during lessons - Facilitate pedagogical differentiation, allowing each student to progress at their own pace Students give group presentations on real applications - Innovation: promotes active learning, autonomous research, critical thinking and collaboration between peers. During lectures, real cases and studies of the application of techniques in the food industry are used. - Innovation: brings content closer to professional reality, encourages problem-solving and the practical application of knowledge.  

Velickovic, T.C., Gavrovic-Jankulovic, M. (2014). Food Allergens: Biochemistry and Molecular Nutrition, Springer, New York, 217 pp DOI 10.1007/978-1-4939-0841-7. El Sheikha, A.F. (2019). DNAFoil: Novel technology for the rapid detection of food adulteration, in:Food authentication: Introduction, techniques, and prospects, Trends in Food Science & Technology, 86, 544-552. https://doi.org/10.1016/j.tifs.2018.11.012. Da-Wen Sun (2018). Modern Techniques for Food Authentication, 2nd Edition, Academic Press / Elsevier, San Diego, California, USA, 814 pp., ISBN 978-0-12-814264-6. Marmiroli, N., et al. (2008). Methods for detection of GMOs in food and feed. Analytical and bioanalytical chemistry, 392(3), 369–384. https://doi.org/10.1007/s00216-008-2303-6. Raghda A. El-Sayed et al.2022). An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis. Journal of future foods, 2, 91-102. doi: 10.1016/j.jfutfo.2022.03.002.