Course syllabus POGI - Food Genomics (FA - WS 2017/2018)


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Course code: POGI
Course title in language of instruction: Potravinářská genomika
Course title in Czech: Food Genomics
Course title in English: Food Genomics
Mode of completion and number of credits: Exam (5 credits)
(1 ECTS credit = 28 hours of workload)
Mode of delivery/Timetabled classes: full-time, 2/2 (hours of lectures per week / hours of seminars per week)
Language of instruction: Czech
Level of course: master; master continuing
Semester: WS 2017/2018
Name of lecturer: prof. RNDr. Aleš Knoll, Ph.D. (examiner, instructor, lecturer, supervisor)
Ing. Tamara Mifková (instructor)
Ing. Jan Wijacki (instructor)
Prerequisites: Bachelor State Examination
 
Aims of the course:
To familiarize students with theoretical and practical knowledge and the possibilities of using modern genomic methods in food. Clarify the genetic basis for the production of quality and healthy food of plant and animal origin. To explain the importance of interaction between nutrition and human genome for human health and preventing diseases.
 
Course contents:
1.Introduction to genomics, usability in food and nutrition (allowance 2/1)
2.Gene structure and function, DNA replication, transcription, translation, metabolic processes in the cell. (allowance 2/1)
3.The genome of animals including humans, the genome of plants, microbial genome (allowance 4/2)
4.Stability and dynamics of genomes, the genetic variability (allowance 2/1)
5.Structural and functional genomics (allowance 2/1)
6.Techniques for analysis of genomes and new technologies, transcriptomics (including DNA microarray), proteomics (including 2D gel electrophoresis), metabolomics, bioinformatics. (allowance 4/2)
7.Genetics manipulations - genetically modified plants and animals, the possibility of their detection (allowance 2/1)
8.Genetic analysis of foods and food sources (detection of individual and species based to their genome, safety, authenticity, traceability of food) (allowance 2/1)
9.Principles of nutrigenomics: the relationship between nutrition, genes and health, diet and gene transcription, mRNA stability and diet, diet and translation of mRNA; diet and post-translational modification of proteins, nutrition and genetic polymorphism, nutrition and epigenetics. (allowance 4/2)
 
Learning outcomes and competences:
Generic competences:
 
-ability to apply knowledge
-ability to solve problems
-ability to work independently
-science and research skills
-skilled at utilizing and processing information

Specific competences:
 
-A capability to apply knowledge and methods of genetics and genomics in food processing and human nutrition
-Knowledge of genetic analysis of foods and food sources
-Practical skills in laboratory of molecular genetics
-Understanding the relationship between nutrition, genes and health (nutrigenomics)

Type of course unit: required
Year of study: Not applicable - the subject could be chosen at anytime during the course of the programme.
Work placement: There is no compulsory work placement in the course unit.
Recommended study modules: -
 
Learning activities and study load (hours of study load):
Type of teaching methodDaily attendance
Direct teaching
     lecture24 h
     practice12 h
Self-study
     preparation for exam50 h
     preparation for regular assessment22 h
     preparation for regular testing6 h
     elaboration of reports26 h
Total140 h
 
Assessment methods:
Exam.
The exam consists of a written and an oral part. The written part consists of 15 questions. The written examination is reserved for 45 minutes. Each question is evaluated by 2 points. At least 15 points are needed to progress to the oral part of the exam. At the oral part, the student responds to the two questions.
Theoretical knowledge according to the syllabus and the knowledge of laboratory exercises, including an explanation of the results, are required. It is necessary to submit the protocols of laboratory exercises.
 
Recommended reading:
TypeAuthorTitlePublished inPublisherYearISBN
RQNutritional genomics: discovering the path to personalized nutritionHoboken, N.J.Wiley-Interscience978-0-471-68319-3
RQSNUSTAD, D P. -- SIMMONS, M J. -- MATALOVÁ, A. -- RELICHOVÁ, J. -- MENDEL, J G. et al.GenetikaBrnoMasarykova univerzita2009978-80-210-4852-2
REBRIGELIUS-FLOHÉ, R. -- JOOST, H.Nutritional genomics : impact on health and diseaseWeinheimWiley-VCH20063-527-31294-3
RESIMMONS, M J. -- SNUSTAD, D P.Principles of Genetics, 5th editionNew YorkJohn Wiley & Sons2008

RQrequired
RErecommended


Last modification made by Ing. Michal Karhánek on 06/26/2017.

Type of output: