Unit APPLIED BIOCHEMISTRY AND GENETICS

CLINICAL BIOCHEMISTRY IN PHYSIOPATHOLOGY

Code	A005606
CFU	3
Teacher	Elisabetta Albi
Teachers	Elisabetta Albi
Hours	24 ore - Elisabetta Albi
Learning activities	Caratterizzante
Area	Discipline biologiche e biomediche
Sector	BIO/10
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	Importance of clinical biochemistry in pathophysiology. Clinical biochemistry in the different stages of life, in endocrinopathies, in pathological overweight and thinness, in neurodegeneration and cancer.
Reference texts	Biochimica Clinica Essenziale - dal laboratorio i quadri di patologia Clinica - E.Albi, T. Beccari, S. Cataldi - Zanichelli Paths and materials consistent with the needs of disabled and/or DSA students are provided
Educational objectives	The main objective of the teaching is to provide students with knowledge for the interpretation of laboratory analysis results in different stages of life and in different pathological contexts. Teaching is fundamental for the professional figure of the nutritionist as it provides knowledge for an evaluation of the patient's biochemical-clinical picture, essential for a personalized nutritional plan. The main knowledge acquired will be: ability to read and interpret laboratory analyzes at different ages and in various pathological conditions.
Prerequisites	In order to understand and know how to apply the topics covered in the course for a metabolic assessment by the nutritionist, it is essential to have taken the biochemistry examination of nutrition
Teaching methods	Lectures in mixed mode. Students with specific personal or work-related reasons obtain permission to connect online. The lessons are carried out with the support of PowerPoint presentations which will be uploaded to the Unistudium system, so that all registered students can view them. The teacher asks for continuous feedback from the students with direct questions and logical connections. Furthermore, at the end of the lesson, the teacher uses a few minutes to summarize what was presented in class, encouraging students to collaborate. Paths and materials consistent with the needs of disabled and/or DSA students are provided
Other information	Constant attendance is strongly recommended both because all the topics have a logical sequence and because at each lesson practical examples of interest of the different biochemical-clinical analyzes in physiological and pathological pictures are reported, stimulating discussion. The teacher is available for any clarification with meetings in person or online, via the Teams platform, agreeing dates and times with the student
Learning verification modality	Final oral test that will evaluate the knowledge acquired and the ability to distinguish a physiological picture from a pathological one on the basis of a biochemical-clinical point of view stimulating the student to give indications on a possible diet suitable for the case. Sono previste metodologie di accertamento coerenti con le necessità degli studenti disabili e/o DSA
Extended program	Clinical biochemistry in youth, adulthood, menopause and aging. Laboratory analyzes in metabolic syndrome, diabetes, thyroid and adrenocortical diseases, eating disorders, neurodegeneration and cancer
Obiettivi Agenda 2030 per lo sviluppo sostenibile	health and well-being

GENETICS APPLIED TO HUMAN NUTRITION

Code	A005607
CFU	5
Teacher	Daniele Rosellini
Teachers	Daniele Rosellini
Hours	54 ore - Daniele Rosellini
Learning activities	Affine/integrativa
Area	Attività formative affini o integrative
Sector	AGR/07
Type of study-unit	Obbligatorio (Required)
Language of instruction	Italian
Contents	This course aims to offer the students the fundamental scientific and technical knowledge to understand and apply the main genetic technologies in the food industry. First, the basic knowledge of molecular biology and genetics, and of the theoretical and practical skills for DNA analysis, including bioinformatic tools, will be provided. The molecular marker technology and its applications to food analysis will also be addressed. Then, the basic elements of plant genetic engineering will be studied, with case studies that will give the students a feeling of the potentialities and limitations of this technology. Lastly, the issue of molecular traceability of GMO in the food chain will be considered.
Reference texts	Lorenzetti, Ceccarelli, Veronesi, Rosellini, Albertini - Genetica Agraria, 2025, Patron, Bologna, VI Ed. Handouts and ppt presentations will be provided via the e-learning platform Unistudium
Educational objectives	Knowledge 1. Chemical structure of nucleic acids 2. DNA analysis, manipulation, amplification and sequencing techniques 3. Basics of genetic databases use 4. Mitosis and meiosis, genetic segregation and recombination 5. Mechanisms of gene expression 6. molecular markers and their application to food traceability 7. Principles of genetic engineering 8. GMO production and characterization 9. GMO and food: case studies 10. techniques for GMO detection in the agricultural and food chain Abilities 1. DNA extraction 2. DNA electrophoresis 3. In silico PCR design 4. PCR 5. DNA restriction analysis
Prerequisites	Good knowledge of plant biology
Teaching methods	Classes with computer-aided presentations, lab practicals, computer lab practicals
Other information	The detailed timetable will be provided on the first day of class. Contact: daniele.rosellini@unipg.it Tel 075 5856211 Research unit of Agricultural genetics and genetic biotechnologies
Learning verification modality	Final oral exam. Active class and lab participation will contribute to the final score. For information on support for disabled or learning disabled students see: http://www.unipg.it/disabilita-e-dsa
Extended program	Class topics Introduction to genetics: inheritance and variation. Chemical structure of nucleic acids. Techniques for DNA analysis, manipulation, amplification, and sequencing: electrophoresis, restriction, ligation and cloning, polymerase chain reaction (PCR) and quantitative PCR, Sanger sequencing and reference to new sequencing technologies. Mitosis and meiosis. Mendel's laws: segregation and recombination. Linkage. Mechanisms of gene expression: genetic code, transcription, translation and post-translation events. Genetic mutations. Molecular markers and applications to food analysis. Basics of plant genetic engineering and gene construct preparation. Obtainment and characterization of genetically modified plants (GMP): Agrobacterium-mediated and biolistic transformation, in vitro selection of transgenic cells, regeneration of GMP and their molecular analysis. GMP and food: case studies. Techniques to trace GMP and derived products in the food chain. Techniques for protein identification in food products. Practicals The students will carry out a DNA-based test to identify the animal species from meat samples and meat products, involving DNA extraction from meat and derived products, PCR amplification of a diagnostic sequence, restriction and electrophoretic analysis of the results. Bioinformatic exercises will be done for PCR primer design using an online software, and the basic knowledge of DNA sequence databases (NCBI) will be provided. Lastly, an in silico test will be designed for food contamination.
Obiettivi Agenda 2030 per lo sviluppo sostenibile	1,2,3