Genetic improvement and foods of animal origin
the aim of this course is to give to student the genetic basis of milk production and, in general, possible applications of biotechnologies to the improvement of the dairy- technological quality of milk and the genetic improvment of breeding animals
The first lessons concern milk and its characteristics with particular
interest to physical-chemical, biochemical and genetic characteristics of
The last lessons are about the genetic improvement, QTL and marker assisted selection.
Milk: production and basic characteristics; milk structure: the soluble phase, the colloidal system, emulsified substances; milk proteins: physico-chemical, biochemical and genetic (haplotypes) aspects; casein micellar structure and milk coagulation; genetic polymorphism of milk proteins: methods for the identification of genetic variants; effects of protein variants (single locus and haplotypes) on dairy- technological and nutritional properties of milk; k-casein polymorphism of bovine milk: methodological approach for the identification and quantification in milk of the B variant; application of biotechnology to milk production: biotechnology and mastitis, biotechnology and milk adulteration; genetic improvement, QTL and marker assisted selection.
ALAIS C.: Scienza del latte - principi di tecnologia del latte e derivati. Ed. Tecniche Nuove, Milano,2000
FOX P.F., McSWEENEY P.: Advanced dairy chemistry. Vol. 1 e Vol. 2. Ed. Kluwer Academic, London.
Ex cathedra lectures, seminars, practical activities with some time dedicated to deepening and discussion.
Final oral examination. Students should demonstrate to know all the items present in the program; in particular, students should show to be able to link the different arguments, to have a deep knowledge of the topics and to speech properly.
The exam will be considered as passed if the student demonstrates that has sufficient knowledge of the arguments that have been treated during the course.
Slides of the lessons are given to the students at the beginning of the course.