754334 Biomarkers in food characterisation


Type
Lecture and seminar
Semester hours
2
Lecturer (assistant)
Raspor, Peter
Organisation
Institute of Food Science
Offered in
Sommersemester 2018
Languages of instruction
Englisch

Content

General issues: respond to a variety of different chemicals-used for Monitoring/ screening; Relative sensitivity: to conventional, to novel biomarkers, Biological specificity; Chemical specificity; Clarity of Interpretation: natural physiological and environmental stresses: confusing the response; Time to express/ Time to attain endpoint: Persistence or permanence of the response: Inherent variability (reliability). Linkage to higher level effects: response to adverse effects at the organism, population. Applicability to field conditions: Method considerations: reproducibility, cost and ease of assay. Validation and utility:

The logic behind the traceability models according to: Structure of the chain and companies size; Types of products; Specific management characteristics; Logistic s; Markets; Requests and expectation by the consumers.
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Previous knowledge expected

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Objective (expected results of study and acquired competences)

The participants will be able to select biomarkers based on a global / focused approach and to apply for tracing and tracking foods from farm to fork
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You can find more details like the schedule or information about exams on the course-page in BOKUonline.