Agronomy and Horticulture Department
Biotechnology Practice Applications
Date of this Version
2002
Document Type
Article
Citation
Plant and Soil Sciences eLibrary (PASSeL) Lesson
Abstract
Examines functional foods, allergens, genetic engineering, and food safety.
Objectives - Biotechnology Practice Applications
Upon completion of this lesson, nutrition professionals should be able to:
- Define functional foods and give examples of them.
- Recognize the potential for allergen removal from food.
- List three different types of genetically engineered products that could impact nutrition practice.
- Explain how biotechnology can be applied to food safety concerns.
- Identify how biotech vaccines could be beneficial.
- Identify current ethical concerns regarding biotechnology.
- Explain how allergen introduction could occur when biotechnology is used to transfer traits between plants/foods.
Modules:
- Lesson home
- Objectives - Biotechnology Practice Applications
- Introduction - Biotechnology Practice Applications
- Functional Foods
- Possible Positive Impacts
- Possible Positive Impacts - Review Question
- Possible Negative Impacts
- Possible Negative Impacts - Review Question
- Sources - Biotechnology Practice Applications
COinS
Comments
Copyright © 2019 Jennifer Flack 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.
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 author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.