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Module 3: Biotechnology Practice Applications

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Examines functional foods, allergens, genetic engineering, and food safety.

Objectives - Biotechnology Practice Applications

Jennifer Flak
Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA

Julie Albrecht
Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA
 

Lesson Navigation Tips:

  • Click on ’Animations’ button found to the left in order to view the animation which supplements this lesson. You can also click on the animation icon within the text.
  • Click once on figures to see enlarged versions.
  • Click once on words in color to bring up their definitions.


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.


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.

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