Training and Research
PhD Programme Courses/classes
Sensori e biosensori con applicazioni agroalimentari
Credits: 0.5
Language: inglese
Teacher: Alessandra Maria Bossi
Microbial bioresources for smart agrifood
Credits: 1
Language: Inglese
Teacher: Giovanna Felis
Food emulsions and natural antioxidants
Credits: 1
Language: English
Teacher: Gianni Zoccatelli
Proteomica per la scienza agroalimentare.
Credits: 1
Language: inglese
Teacher: Daniela Cecconi
Biotechnologies applied for arthropods control
Credits: 0.5
Language: English
Biotechnologies applied for arthropods controls
Credits: 0.5
Language: English
Teacher: Nicola Mori
Biotech Week
Credits: 2
Language: Italian
Teacher: Giovanna Felis
Challenges in food fraud prevention and food authentication
Credits: 1
Language: English
Challenges in food fraud preventionand food authentication
Credits: 1
Language: English
Discovering fraud by forensic food science
Credits: 0.5
Language: English
Teacher: Marco Ciulu
From Grain to Table: Wheat, Pasta, Bread, and Gluten Free Choices
Credits: 1
Language: English
Insects as a source of dietary protein for human
Credits: 1
Language: Italian
Teacher: Nicola Mori
Sensorial active metabolites in fermented beverages: biochemical pathways and technological implications
Credits: 1
Language: English
Teacher: Maurizio Ugliano
Sensors to monitor plants wellbeing
Credits: 0.5
Language: inglese
The anatomy of food fraud: Comprehension and prevention of deceptive practices
Credits: 0.5
Language: English
Teacher: Marco Ciulu
Proteomica per la scienza agroalimentare. (2025/2026)
Teacher
Referent
Credits
1
Language
inglese
Class attendance
Free Choice
Location
VERONA
Learning objectives
The course provides the concepts needed to recognize the potential, critical issues and applicability of different proteomic methodologies. The expected learning outcomes include the ability to choose the most appropriate proteome preparation based on the sample under examination and to define the best experimental approach for the analysis of samples of interest in the agrifood sector.
Prerequisites and basic notions
Basic knowledge of protein biochemistry.
Program
- Theory of the main proteomic methodologies
- Examples of proteomics applications in the agrifood sector (e.g. for food traceability and authentication, for the evaluation of quality and safety, as well as for the study of plant-microbiota interactions)
Didactic methods
Frontal lessons
Learning assessment procedures
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Assessment
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Criteria for the composition of the final grade
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Scheduled Lessons
| When | Classroom | Teacher | topics |
|---|---|---|---|
|
Monday 21 September 2026 10:00 - 12:00 Duration: 2:00 AM |
Ca' Vignal 3 - T.03 [03 - T] | Daniela Cecconi | prima parte I corso proteomics |
|
Tuesday 22 September 2026 10:00 - 12:00 Duration: 2:00 AM |
Ca' Vignal 3 - T.03 [03 - T] | Daniela Cecconi | seconda parte I corso proteomics |
