Training and Research
PhD Programme Courses/classes
Alcoholic beverages: innovative tools for shelf life
Credits: 1
Language: Inglese
Teacher: Davide Slaghenaufi
Gestione digitale e precisa delle colture perenni
Credits: 1
Language: Inglese
Teacher: Gianluca Allegro
Encapsulation technologies for food applications
Credits: 1
Language: English
Teacher: Gianni Zoccatelli
Molecular sensors for applications in plant and agrifood
Credits: 1
Language: English
Teacher: Alessandra Maria Bossi
Proteomics for agrifood sciences
Credits: 1
Language: inglese
Teacher: Daniela Cecconi
Proteomics for agrifood sciences (2026/2027)
Teacher
Referent
Credits
1
Language
inglese
Class attendance
Free Choice
Location
VERONA
Learning objectives
The course provides the concepts necessary to recognize the potential, critical issues, and applicability of various proteomic methodologies. 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 analyzing samples of interest in the agri-food sector.
Prerequisites and basic notions
Basic notions regarding protein biochemistry.
Program
- Theory of the main proteomic methodologies
- Examples of proteomics applications in the agri-food sector (e.g., for food traceability and authentication, for quality and safety assessment, as well as for the study of plant-microbiota interactions)
Bibliography
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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