B0378 - Genomic Authentication and Traceability of Animal-Derived Products

Learning outcomes

At the end of the course, the student has acquired the background in the field of applied genomics in the animal production sector for the authenticity and traceability of all main animal products. The student known the main applied technological and practical related to the analysis of the DNA to design authentication and traceability plans and systems in the animal value chains with specific applications to PDO products, mono-breed and high-quality products. The student can use authenticity based on DNA assays to create added value in the animal production sector.

Course contents

1. Introduction to the course. Concepts of genetics and molecular genetics (genetic markers and basic DNA analysis techniques). Concepts of genomics.
2. Applied genomics: The structure of livestock genomes, the genome of other organisms that can provide some components of the food products, related genome databases.
3. Le tecnologie e gli approcci per l’analisi del DNA. Il sequenziamento e l’analisi dei genomi: next generation sequencing, third generation sequencing, high throughput genotyping. Real-Time PCR, qPCR, digital-PCR.
4. Genomic data analysis: bioinformatics, nucleotide databases, DNA sequence analysis, sequence comparison.
5. Principles of authenticity and traceability of food products derived from different livestock species and different production systems. Peculiar production systems. PDO, PGI products. Halal and Kosher products.
6. The levels of food authenticity and traceability. Species identification and basic principles of barcode of life. Definition of breed, identification of the breed of origin of the food products.
7. Identification of the individual animal (animal traceability), identification of the sex of the animals from the food products, genetically modified organisms, genome editing and identification of genetically modified organisms.
8. Environmental DNA (eDNA) and its use for the authenticity of food products.
9. Examples of applications in animal value chains: dairy products, meat products, honey. Legal issues and patents.
10. Practical lab activities: DNA extraction from several food matrices; PCR gel electrophoresis of the DNA, use of restriction enzymes, DNA sequencing, analysis of DNA markers; bioinformatic analyses of sequence data.

Readings/Bibliography

1. Slides and presentations of the lectures

2. Review provided by the professor

3. Scientific articles distributed during the lectures.

Teaching methods

Lectures. Practical lab activities. Computer data analyses.

Assessment methods

The exam will be based on an oral interview. The final score will be scaled on a total of a maximum of 30 points, with the possibility to assign a mention "with laude" if the student's performance during the interview will be particularly excellent.

The interview will be based on the main topics of the course:

three questions (one on the main and general aspects; two of specific aspects).

The final score will be derived from the weighted mean of the score of the three questions (first question weight 50%, second and third questions weight 25%).

Scores ranging 30-30 cum laude (30L): the student demonstrates very high expertise, relevant skills in the interpretation and critical analyses of the content of the course.

Scores ranging 27-29: the student demonstrates to have acquired a very good background, very good critical skills and technical terms.

Scores ranging 23-26: the student demonstrates a good to almost good background and technical expertise.

Scores ranging 18-22: the student demonstrates sufficient background and technical expertise.

Exam sessions will be planned in advance and will be available on the common platforms. The students have to book the exam session using the AlmaEsami web platform.

Students willing to be interviewed in English should inform the Professor before the exam. Any other elements that might affect the interview should be communicated in advance to the Professor.

Teaching tools

Slides of the lectures. Scientific articles.

Office hours

See the website of Luca Fontanesi