myAriel

Current national and EC regulations about traceability. 

Molecular methodologies for the traceability of plant and animal species and varieties in foods and ingredients and other matrixes.

DNA and protein purifications and assessment of matrix effects. 

GMO detection and quantification. 

Molecular characterization and assessment conformity of typical and niche foods.

ODP traceability.

Geographical origin of foods.

Molecular characterization of biotechnological products and new foods.

Detection of potential allergens and predictive methods for unveil potential allergens.

Development of analytical kits based on the analysis of nucleic acids. 

Development of analytical kits based on the analysis of proteins and enzymes.

The course aims to provide students with the knowledge about specific taste active compounds in food, their molecular mechanisms and their industrial applications.