Applied Genomics and Proteomics detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-V scheme and its subjects refer to Food Tech Professional Elective-V syllabus scheme. The detailed syllabus of applied genomics and proteomics is as follows.
Course Objectives:
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Unit I
STRUCTURE OF GENOMES, MAPPING AND SEQUENCING 9
Organization and structure of genomes in prokaryotes, eukaryotes, andorganelles (chloroplast, mitochondrion); Genome mapping methods (genetic and physical);RAPD, RFLP, SNP analyses; Fluorescence In-Situ Hybridization (FISH) techniques;Advances in gene finding and functional prediction; Chain termination and chemical degradation sequencing methods.
Unit II
LARGE SCALE GENOMICS/ FUNCTIONAL GENOMICS ANALYSES 9
Genome-wide association (GWA) analysis; Comparative Genomic Hybridization (CGH); Massively Parallel Signature Sequencing(MPSS); Whole genome shot-gun sequencing and its applications. Introduction of Next Generation Sequencing (NGS).
Unit III
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Unit IV
SEPARATION AND PROCESSING OF PROTEINS FOR PROTEOMICS 9
Overview of strategies used for the identification and analysis of proteins; Protein extraction from biological samples (Mammalian Tissues, Yeast, Bacteria, and PlantTissues); 2-DE of proteins for proteome analysis; Liquid chromatography separations in proteomics (Affinity, Ion Exchange, Reversed-phase, and size exclusion); Enzymatic
cleavage of proteins. Analysis of complex protein mixtures using Nano-liquid chromatography (Nano-LC) coupled to Mass-spectrometry analysis.
Unit V
MASS SPECTROMETRY AND COMPARATIVE PROTEOMICS 9
Common ionization methods for peptide/protein analysis; Introduction to Mass spectrometers; MALDI-TOF and LC-MS analyses; Comparative proteomics based onglobal in-vitro and in-vivo labeling of proteins/peptides followed by Mass-spectrometry. Analysis of posttranslational modification (PTM) of proteins; Characterization of protein interactions using yeast two-hybrid system and Protein microarrays; Proteomics informatics and analysis of protein functions.
Course Outcomes:
At the end of the course students will be able to,
- have advanced theoretical knowledge on the organization and function of genomes
- know functional genomics analyses
- understand advanced methods and approaches in proteomics.
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.