Microscopy at the service of foods
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Registrations
To register, you must send the request via email to the following address: fabrizio.deluca@unipv.it and fill out the online form available below:
Sustainability: Drivers of Change
Microscopy has become a fundamental tool for studying the cellular effects of food components. This technique allows for in-depth analysis of cellular interactions and biochemical processes, providing valuable insights into how foods affect health and safety.
In vitro studies on the effects of foods
In vitro models are essential for analyzing cellular responses triggered by different food components. Under controlled laboratory conditions, these models simulate real-world scenarios, allowing researchers to observe morphological and functional changes in cells exposed to specific food elements. These studies are essential for understanding both the beneficial and negative effects of foods on cellular behavior.
Preparation of cytological samples
A crucial step in these studies is the careful preparation of cytological samples. The process includes:
- Fixation and Permeabilization: Preservation of cellular structures while ensuring penetration of staining reagents into cells.
- Cytochemical/Immunocytochemical Reactions: These techniques allow the labeling of specific intracellular components, facilitating the visualization of target molecules and processes. This meticulous preparation is essential to obtain reliable and reproducible microscopic results.
Microscopic observation
Microscopic examination is performed using both bright field microscopy and fluorescence microscopy:
- Bright field microscopy: Provides an overall view of cell morphology, allowing the cell structure to be assessed and any abnormalities to be identified.
- Fluorescence microscopy: Uses specific fluorochromes to highlight the cellular markers of interest with high sensitivity and specificity. This technique allows the detailed localization of proteins and other molecules inside the cell.
Data acquisition and statistical analysis
After microscopic observations, images are acquired using advanced imaging systems. They are then processed and analyzed using specialized software to extract quantitative and qualitative data. Statistical analysis is applied to validate the results, ensuring that the observed effects are significant and reproducible. This step is essential to correlate the in vitro effects of foods with potential biological implications.
The course was born from the need to stimulate the competitiveness of the food system in line with the theme “Smart” food, central to NODES Spoke 7. The training course is configured as a strategic tool for the development of highly specialized skills in the field of microscopy applied to food. The module contributes significantly to promoting innovation and favoring a positive impact on the NODES territory and the food sector.
The project is aimed at citizens, businesses, public administrations, researchers and students who want to broaden their knowledge and acquire new skills on the use of in vitro models and microscopic techniques for the study of the effects of food.
Program
| 07/07/2025 | 10:00-12:00 The use of in vitro models in research (frontal lesson): teachers Dr. Ludovica Gaiaschi, Dr. Enrico Pelloni 12:00-14:00 Lunch break 14:00-16:00 The effects of natural compounds on cellular models (frontal lesson): teachers Prof. Maria Grazia Bottone, Dr. Federica Gola; 16:00-18:00 Sterile room and preparation of in vitro preparations (frontal lesson); teachers Dr. Fabrizio De Luca, Dr. Emma Lugli |
| 08/07/2025 | 09:00-12:00 Preparation of in vitro preparations (part I) (laboratory) 12:00-14:00 Lunch break 14:00-18:00 Preparation of in vitro preparations (part II) (laboratory) |
| 09/07/2025 | 10:00-12:00 Microscopy; from the invisible to the visible (frontal lesson) teacher Dr. Fabrizio De Luca; 12:00-14:00 Lunch break 14:00-18:00 Preparation of cytological preparations for bright field microscopy (laboratory) |
| 10/07/2025 | 09:00-12:00 Observation of cytological preparations in bright field microscopy (laboratory) 12:00-14:00 Lunch break 14:00-18:00 Preparation of cytological preparations for bright field microscopy (laboratory) fluorescence (lab) |
| 11/07/2025 | 09:00-12:00 Observation of cytological preparations in fluorescence microscopy (lab) 12:00-14:00 Lunch break 14:00-18:00 Data acquisition and processing with statistical analysis concepts (mixed activity): teachers Dr. Fabrizio De Luca, Dr Federica Gola, Dr Ludovica Gaiaschi. |
The lessons will be held by professors, researchers and PhD students of the University of Pavia with proven knowledge of the topics covered.
The course will be held exclusively in person and will take place in classrooms and laboratories of the Department of Biology and Biotechnology "L. Spallanzani” of the University of Pavia that will be promptly communicated to the participants.
For information and questions send an email to the following addresses
The following links provide (i) scientific works recently published by our laboratory that report some techniques and models that will be used in the proposed training course and (ii) the web page of the laboratory:
Useful information
Course duration: 33 hours
Language: Italian
Delivery method: in presence
Minimum number of participants: 1 (max 25)
Registration fee: €1500