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PROTEIN
CHEMISTRY
 Purification
of proteins from food matrices (homogenization,
extraction, precipitation, by chromatographic
purification)
Protein
identification by means of shot-gun
methodologies
References: Dr.ssa Gabriella Pocsfalvi
Sub-cellular
fractionation and protein purification
References: Dr.ssa Maria Neve Ombra
Reversed
Phase-HPLC purification of proteins and
peptides
Protein
analysis by 1-D gel electrophoresis
(SDS-PAGE)
Protein
analysis by 2-D gel electrophoresis (IEF Ð
SDS-PAGE)
Image
analysis of 2-D gel electrophoresis
References: Dr.ssa Gabriella Pocsfalvi - Dr.ssa
Rosa Anna Siciliano, Dr.ssa Beatrice De Giulio -
Dr. Gianfranco Mamone -Dr. Gianluca
Picariello
MALDI-TOF
"Peptide mass fingerprinting" for protein
identification
Determination
of nature and sites of post-translation
modifications in proteins (Glycosylation,
phosphotylation, deamidation É) using mass
spectrometry techniques
De
novo sequencing of peptides by tandem mass
spectrometry
Identification
of proteins purified by mono or bi-dimensional gel
electrophoresis by MS/MS and LC/MS/MS
References: Dr.ssa Gabriella Pocsfalvi - Dr.ssa
Rosa Anna Siciliano, Dr. Gianfranco Mamone - Dr.
Gianluca Picariello
Analysis
of intact proteins by MALDI-TOF-MS and ESI-MS for
the molecular weight determination
Peptide
sequence determination by tandem mass spectrometry
(MS/MS)
Analysis
of proteins and peptides by MALDI-TOF-MS,
LC-MS
Primary
structure control of purified proteins
Analysis
of disulphide bridge pattern in purified
proteins
References: Dr.ssa Rosa Anna Siciliano
Solid-phase
peptide synthesis using Fmoc-strategy
Solid-phase
peptide libraries synthesis using combinatorial
chemistry
Use
of solid-phase synthesis technologies for the
preparation of multiple antigenic peptides MAPs
that can be utilized for the production of
antibodies in host animals
Peptide
labelling
Carrier
protein conjugation of antigenic peptides
References: Dr.ssa Olga Fierro
FOOD
ANALYSIS
Extraction
of polyphenols and determination of total content
by spectrophotometric analysis in freshly or
transformed foods
Determination
of total antioxidant power (FRAP assay) by
spectrophotometric analysis in freshly or
transformed foods
References: Dr.ssa Filomena Nazzaro - Dr. Alfonso
Sada - Dr. Gian Luigi Russo
Extraction
and dosage of carotenoids, flavonoids and
polyphenols by spectrophotometric assay in fresh or
processed foods
Extraction
and dosage of ascorbic and erythorbic acid in fresh
and processed foods by RP-HPLC
Determination
of inhibition power of free radicals in fresh and
processed foods and of antioxidant activity by DPPH
method
Determination
of the lipid oxidation rate by spectrophotometric
method in fresh and processed foods
Extraction
and quali-quantitative analysis of polyphenols in
fresh and processed foods by HPLC and /or
UPLC
Analysis
of protein and peptidic pattern in fresh and
processed foods, by chromatographic (HPLC, UPLC)
and electrophoretic (1 and 2 - SDS-PAGE,
micro-capillary electrophoresis) approaches
References: Dr.ssa Filomena Nazzaro - Dr. Alfonso
Sada
Analysis
of structural modifications induced on food
proteins by technological processing
References: Dr.ssa Rosa Anna Siciliano
SDS-PAGE
and IEF electrophoretic analysis of proteins
included in both animal and vegetable
foods
Identification
by immunoblotting of both caseins and whey proteins
in the electrophoretic profiles of the protein
fraction recovered from milk and cheese
Specific
detection of milk proteins by immunochemical
assay
Immunochemical
analysis of milk mixtures and cheese samples for
individuating the animal species source
Detection
of casomorphins including the sequence 60-70 of
beta-casein in cheese samples by combining RP-HPLC
and ELISA
Determination
of ripening age of cheese samples by ELISA
detection of the 1-28 peptide released from
beta-casein
Evaluation
of the extent of the heat treatment applied to milk
by ELISA detection of beta-lactoglobulin occurring
in the pH 4.6 insoluble protein fraction recovered
from milk
References: Dr.ssa Rosa Pizzano
Characterization
of heat-induced modifications in milk
proteins
Identification
of cowÕs milk in non-bovine milk and dairy
products
Analysis
of protein fraction in whey and dairy
byproducts
Identification
of genetic variants of milk proteins
References: Dr. Gianfranco Mamone - Dr. Gianluca
Picariello
Selective
extraction of compounds of pharmaceutical or
alimentary interest, such as polyphenols, from
plants and food
Structural
characterization of compounds of pharmaceutical or
alimentary interest, such as polyphenols, from
plants and food by LC-MS and LC-MS/MS
Structural
characterization of lipids by mass
spectrometry
Quali-quantitative
analysis of fatty acids by GC-MS
Quantitative
analysis of compounds of pharmaceutical or
alimentary interest, such as polyphenols, from
plants and food by LC-MS and LC-MS/MS
Detection
of adulteration of alimentary oils
References: Dr.ssa Virginia Carbone
FOOD
SAFETY
Evaluation,
by Ames test, of mutagenic and antimutagenic
properties of vegetal extracts and of fresh and
processed foods from organic, conventional and
integrated crops
Evaluation
of proteotoxicity rate of chemical and natural
compound by using model protein and analysis by SDS
PAGE
Determination
of antimicrobial and antifungal activity of vegetal
extracts and essential oils by organic,
conventional and integrated crops
Characterization
of main microbial flora present in foods by
classical approaches and or by Fluorescence in Situ
Hybridization FISH). DNA analysis of microbial
strains by micro capillary electrophoresis
References: Dr.ssa Filomena Nazzaro - Dr. Alfonso
Sada
Determination
of genotoxicity of vegetables extracts, freshly or
transformed foods from biological and conventional
crops by "in vitro" methods (Comet Assay)
References: Dr.ssa Filomena Nazzaro - Dr. Alfonso
Sada - Dr. Gian Luigi Russo
Detection
of verotoxin in milk and cheese samples based on
cytotoxic assay using Vero cells
References: Dr.ssa Rosa Pizzano
Detection
of adulteration in commercial fishery products by
chemical (mass spectrometry) and molecular
(RFLP-PCR) methods
References: Dr.ssa Rosa Anna Siciliano - Gian Luigi
Russo
Qualitative
and quantitative determination of GMO (genetically
modified organisms) in agrofood products
References: Dr. Giuseppe Iacomino
Isolation
and characterization of natural and spoilage
bacteria
Isolation
and characterization of lactic acid
bacteria
Detection
of pathogen bacteria in food (Salmonella spp., E.
coli O157:H7, L. monocytogenes)
Preparation
of microbial starters for producing fermented
foods
References: Dr.ssa Alida Sorrentino
"In
vitro" (cell lines) cytotoxicity tests induced by
plant extracts, raw materials, active ingradients,
healthy food
"In
vitro" tests to measure coetaneous cytotoxicity of
cosmetic products by employing U-937 cell line
(this test represents an alternative to animal
methods)
"In
vitro" environmental genotoxicity tests employing
COMET and micronuclei assays
References: Dr. Gian Luigi Russo
Detection
of gluten proteins in food products
References: Dr. Gianfranco Mamone - Dr. Gianluca
Picariello
ELISA
detection of milk protein components in special
food products for milk allergic patients
References: Dr.ssa Rosa Pizzano
SENSORY
ANALYSIS OF FOODS AND CONSUMER
SCIENCE
Sensory
profile of foods
Difference
tests (Triangular Test, Duo Trio Test,
ecc.)
Evaluation
of the shelf life through sensory
evaluation
Acceptability
and Preference Tests
Identification
of factors that affect food choice and consumers
expected quality
References: Dr. Mario Paolo Pellicano - Dr.
Giancarlo Cammarota - Dr.ssa Maria Paola
Graziani
BIOINFORMATICS
Applications
of bioinformatics tools for molecular
modelling
Applications
of bioinformatics tools for studies on gene and
protein sequences
Applications
of bioinformatics tools for the analysis of gene
expression data
heoretical/practical
training on the bioinformatics tools
References: Dr. Angelo Facchiano
Data
base design and implementation
WEB
applications design and implementation
References: Ing. Antonio d'Acierno
FORMATION
AND EDUCATIONAL PROGRAMS
Training
in analytical methodologies based on mass
spectrometry in the structural characterization of
biomolecules of interest in food science or in
pharmaceutical field
Training
in analytical methodologies based on mass
spectrometry in the structural characterization of
proteins and peptides
Training
in proteomics and metabolomics
References: Prof. Antonio Malorni
Educational
programs on nutrition for private (catering,
canteen) or public (schools, kindergardens, etc.)
services
Regional
typical food promotion for private or public
services
References: Dr. Alfonso Siani - Dr. Gianvincenzo
Barba - Dr.ssa Paola Russo
Panel
training course of sensory analysis of foods in the
industry
Food
sensory analysis course for public corporations or
private companies
References: Dr. Mario Paolo Pellicano - Dr.
Giancarlo Cammarota - Dr.ssa Maria Paola
Graziani
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