Agronomy and Horticulture, Department of

 

Biotechnology and Allergenicity

Document Type

Learning Object

Date of this Version

2000

Citation

Plant and Soil Sciences eLibrary (PASSeL) Lesson

Comments

Copyright © 2000 Sarah Scheerger and Nancy Lewis. 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.

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

Objectives and Overview - Biotechnology and Allergenicity

This lesson discusses some of the issues that consumers experience following exposure to certain foods. This lesson will define and discuss food allergies, properties of food allergens, as well as the allergenicity of foods produced through agricultural biotechnology.

After completing Module Five: Allergenicity, participants should:

  • Define a true food allergy
  • Name three major food allergens
  • Be able to recognize the mechanism of the IgE-mediated response to food allergies
  • List a benefit of food produced through agricultural biotechnology in regards to food allergies
  • List a concern of food produced through agricultural biotechnology in regards to food allergies

Modules:

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