cod. 1006219

Academic year 2016/17
3° year of course - First semester
Academic discipline
Biochimica (BIO/10)
A scelta dello studente
Type of training activity
Student's choice
28 hours
of face-to-face activities
4 credits
hub: PARMA
course unit

Learning objectives

Provide knowledge to understand proteomics, its fields of application, the analytical methods used and the questions that can be answered in diagnostics, therapy and the production, processing, traceability and authenticity of foods of animal and vegetable origin


Knowledge of protein biochemistry, metabolism and biochemical methods

Course unit content

The course will provide knowledge on proteomics, the science that determines in biological systems, the identity of proteins, their concentration and function, depending on the time and conditions of health. The different proteomic approaches and associated methods are presented. Several examples of the application of proteomics to the investigation of diseases, typing of food from animal and vegetable origin, detection of food adulteration are reported.

Full programme

Structure, dynamics and function of proteins
Omics sciences, proteomics and molecular "fingerprints"
Systematic proteomics, targeted proteomics, functional proteomics, differential proteomics
Analytical methods of proteomics: gel-based and gel-free methods and instrumentation
Applications of proteomics: identification of biomarkers of disease and efficacy of therapies, characterization of the transformation processes from muscle to meat and the processes of transformation from meat to products, determination of authenticity and traceability of food.


Principles of Proteomics, Richrad M. Twyman, Ed Garland Science. Moreovre, papers that report on applications of proteomics in different fields are provided.

Teaching methods

Lectures supplemented by laboratory work at the CIM , if the number of students allows it, and monothematic seminars with experts also outside the University

Assessment methods and criteria

oral examination on the program and on the presentation of a scientific paper

Other information

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