754334 Biomarkers in food characterisation
- Lecture and seminar
- Semester hours
- Lecturer (assistant)
- Institute of Food Science
- Offered in
- Sommersemester 2018
- Languages of instruction
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.
- Previous knowledge expected
- 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
You can find more details like the schedule or information about exams on the course-page in BOKUonline.