Agronomy and Horticulture Department
Biotechnology and Allergenicity
Date of this Version
2000
Document Type
Article
Citation
Plant and Soil Sciences eLibrary (PASSeL) Lesson
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:
- Lesson home
- Objectives and Overview - Biotechnology and Allergenicity
- Introduction - Allergenicity
- True Food Allergies - Review Question
- Non-Immunological Reactions
- Non-Immunological Reactions - Review Question
- Properties of Food Allergens
- IgE-Mediated Food Allergies
- Mechanism - Review Question
- IgE-Mediated Food Allergies - Continued
- Diagnosis - Review Question
- Food Allergies - The Influence of Biotechnology
- Food Allergies - Influence of Biotechnology - Part II
- Food Allergies - Known Protein Transfer Review Question
- Food Allergies - Influence of Biotechnology - Part III
- Food Allergies - Unknown Protein Review Question
- Food Allergies - Influence of Biotechnology - Part IV
- Food Allergies - Assessment Review Question
- Food Allergies - Influence of Biotechnology - Conclusion
- Allergenicity - General Conclusion
- Sources - Allergenicity
- Glossary
- Videos
COinS
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.