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Scientist > Celine Zahradnik

Celine Zahradnik

// studied biology at the University of Vienna, where she received her Diplom in 2010 from the Department for Systematics and Evolutionary Biology

// During her degree, she worked as a research assistant in the fields of molecular biology and fungal chemodiversity

// Since 2011, she has worked on her dissertation, entitled "Isothermal DNA Amplification Methods", in the Department for Agrobiotechnology (IFA-Tulln)

Contact: laborundmore@succidia.de

Isothermal amplification in food analysis – a real alternative to conventional PCR

Trust, but verify - von Dr Kurt Brunner, Celine Zahradnik

Inherited genetic material – deoxyribonucleic acid or DNA for short – is unique to every living thing and can therefore be utilised like a fingerprint for identification purposes. DNA analysis has thus become an indispensable tool within food safety, and in the real-time testing of both raw materials and finished products. The ­established method for confirmation of specified target DNA in a sample is the polymerase chain reaction (PCR).