Agronomy and Horticulture, Department of
Document Type
Learning Object
Date of this Version
2000
Citation
Plant and Soil Sciences eLibrary Lesson
Development of this lesson was supported in part by USDA Initiative for Future Agriculture and Food Systems (IFAFS) and the Cooperative State Research, Education, & Extension Service, U.S. Dept of Agriculture under Agreement Number 00-52100-9710. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.
Abstract
An introduction to traditional cross-breeding and genetic engineering of plants, and to biotechnology.
Objectives - Basic Biotechnology
After completing Nutrition Basic Biotechnology, participants should be able to:
- Describe one similarity between traditional cross-breeding and genetic engineering of plants.
- Give two limitations that are encountered with traditional cross-breeding of plants.
- Explain why genetic engineering is not limited in the same way as traditional cross-breeding.
- Define biotechnology in broad terms.
- List three plant applications of biotechnology.
- List the three areas of nutritional profiles that have been improved with biotechnology.
Modules:
- Lesson home
- Objectives - Basic Biotechnology
- Historical Uses of Biotechnology
- Basic Understanding of Biotechnology
- Basic Understanding of Biotechnology - Review Question
- Biotechnology Definition & Examples
- Biotechnology Definition and Examples - Review Question
- Biotechnology Definition and Examples Continued
- Biotechnology Specific to Food/Nutrition
- Sources - Basic Biotechnology
- Glossary
- Videos
Included in
Agricultural Science Commons, Agriculture Commons, Agronomy and Crop Sciences Commons, Botany Commons, Horticulture Commons, Other Plant Sciences Commons, Plant Biology Commons, Plant Breeding and Genetics Commons, Plant Pathology Commons, Research Methods in Life Sciences Commons, Weed Science Commons
Comments
Copyright © 2019 Jennifer Flak and Julie Albrecht. Used by permission.
This project was supported in part by the National Research Initiative Competitive Grants CAP project 2011-68002-30029 from the USDA National Institute of Food and Agriculture, administered by the University of California-Davis and by the National Science Foundation (NSF), Division of Undergraduate Education, National SMETE Digital Library Program, Award #0938034, administered by the University of Nebraska. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the authors and do not necessarily reflect the views of the USDA or NSF.