Ateneo - UPO

The course presents the main methodologies and key concepts underlying plant research to increase food safety and the quality. It gives a general outlook to the molecular mechanisms underlying plant response to abiotic and biotic stresses, which reduce crops productivity, and to the main molecular pathways determining product quality. In addition, methodologies for increasing food quality and safety are illustrated: GMOs, genome editing and molecular breeding, as well as the concept of genetic variability as a source of new useful traits. Finally, molecular techniques for food traceability will be illustrated, to identify GMOs, food born pathogens and food adulteration.

No textbooks will be used, but scientific articles will be used, which will be indicated during the lessons.

Learning outcomes and competences:
 Interpret and explain the molecular/physiological principles that affect the productivity and quality of plants. Explain and discuss the genetic control of plant development, plant response to biotic and abiotic stressors Describe and discuss the genetic basis of natural variation/diversity in plant traits. Describe and evaluate the use of biotechnological methods in plant research and processing including gene-editing and OGM. Describe and evaluate the use of molecular breeding to improve food safety and quality Discuss and assess challenges for future food production and food safety, in the frame of climate change and increased world population Describe different molecular techniques to trace the presence of food born pathogens and detect food adulteration and fraud

Basic knowledge of plant biology and genetics

Class lectures with PowerPoint projections

Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or- learningdisabilities Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

Oral exam to assess the knowledge of the main topics covered in class. Students will also be given the opportunity to present a case study taken from a published article.

Food safety: definition, main crop species for food safety- new species of strategic interest for a green transition to a more sustainable food producing system - Which are the main factors challenging food safety: climate change and food production - Pathogen and food production - Product quality and food safety - Shelf life of products - Practica examples Plant molecular mechanism regulating response to abiotic and biotic stress Plant molecular mechanism regulating product quality Exploring Genetic variation and wild species as a source to improve food safety (mutation-polymorphism) Exploring genetic improvements of crops to improve tolerance, quality and shelf life: Different approaches: molecular breeding, GMOa and genome editing. Technical details on the most important technologies used Traceability definition and different examples TRACEABILITY AND FOOD SAFETY. DETECTION OF GENETICALLY MODIFIED FOODS, PRESENCE OF PATHOGENS AND SPECIES IDENTIFICATION Authentication of ingredients Barcode in food. Detecting toxins. How to trace GMOs, food born pathogens and avoid food frauds. Molecular methods to improve food safety and quality

At the end of the course, students will have learned the main genetic and molecular mechanisms underlying the processes of response to environmental and pathogenic stresses that undermine food security and food quality. They will have the skills to discuss and evaluate the main molecular approaches to improving crop productivity, with knowledge of the most modern biotechnological techniques. They will have knowledge of technologies for tracing pathogens and distinguishing between plant species in order to combat the most common food frauds.