Advanced Food Biochemistry
Semester: Summer, 2011
Instructors: Dr. T-Y. Tsai E-mail: 071608@mail.fju.edu.tw Dr. R-F. Hsieh E-mail: 075101@mail.fju.edu.tw Prerequisite course: Biochemistry, Food Biotechnology, Molecular Biology
Date/hr Topics Instructor
2011-09-17/2 hr Safety management of biochemical Research Hsieh 09-19/2 hr Selection, preparation and extraction of food samples Hsieh 09-20/2 hr Sample concentration - Rotary evaporator Hsieh
09-21/2 hr Sample lyophilisation - Freeze dryer Hsieh
09-22/2 hr Sample analysis (1) - Spectrophotometer & microplate reader Hsieh 09-23/2 hr Sample analysis (2) - Thin layer chromatography &
high-performance liquid chromatography Hsieh
10-08/2 hr Introduction to safety evaluation and molecular diagnosis Tsai
10-11/2 hr Bacteriostasis by food components Tsai
10-12/2 hr Safety evaluation (1) - Ames test Tsai
10-13/2 hr Safety evaluation (2) - 28 days oral repeat dose study Tsai 10-14/2 hr Gene expression analysis and molecular diagnosis (1)-
Conventional PCR and nested PCR Tsai
10-17/2 hr Gene expression analysis and molecular diagnosis (2)-
Reverse transcription PCR and real-time PCR Tsai
10-18/2 hr Introduction of Tumor Biology Tsai
10-19/2 hr Sample Screening (1)-Tumor cell culture, cell viability assay (1) Tsai 10-20/2 hr Sample analysis (1)-Cell viability assay (2), Western blotting (1) Tsai 10-21/2 hr Sample analysis (2)-Cell viability ssay(3), Western blotting (2) Tsai
10-24/4 hr Exam on Lab operation Hsieh
Grading:
1. Weekly assignments 10%
2. Weekly Quizzes 20%
3. Final Exam 30%
4. Exam on Lab operation 40%
