Topic 6
Food science and technology - 1st year
Section outline
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Unit 8. Applied Biochemistry for food analysis.
Preparation and storage of solutions. Biochemical buffers. Use of the spectrophotometer. Main biochemical methodologies involved in the analysis of the quality, composition, purity and safety of food: protein assay methods (Bradford assay and spectrophotometric assay), SDS-PAGE, Western blotting, ELISA, ELISA sandwich, fluorescence spectrophotometry and "Antibody arrays". Quality and safety methodologies, procedures in a biochemistry laboratory.
Laboratory
Qualitative and quantitative analysis of food proteins by SDS-PAGE and ELISA. Measurement of protein solutions via UV spectrophotometry, Bradford assay and densitometric analysis of protein bands on polyacrylamide gel. Description and use of computer programs for the analysis and processing of data (Excel and Image J).