Food authenticity practical course BOKU University

This course is part of the following master programs at BOKU:

- Food Science and Technology - Master programme (417)

- Safety in the Food Chain - Master programme (451)

- Sustainability in Agriculture, Food Production and Food Technology in the Danube Region - Master programme (501)

Small groups of students will perform chemical, biochemical and molecular biological methods to assess the authenticity of foods in a laboratory course. Depending on the food sample analysed, the appropriate analytical techniques of adulteration control (e.g., chemistry, enzymatic tests, alkaline urea-PAGE, native-PAGE, SDS-PAGE, IEF, HPLC, ELISA, PCR, RAPD-PCR, PFGE) are to be applied to topics of interest, e.g.:

- addition of water, defatting in dairy products

- genetic polymorphisms of milk proteins (identity; A2 milk)

- identity, degree of maturation, ripening age of AOC (PDO)-cheeses

- species identification of dairy and meat products

- differentiation of rennets

- identity of probiotic micro-organisms

- protein analysis in foods

- detection of the absence of genetic modification in foods

- assessment of heat treatment of foods

To access this resource, click on the image at the top of this post or paste this link into your browsers address bar: https://boku.ac.at/en/btlw/courses