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Module 3: Biotechnology Practice Applications
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:
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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.
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Click once on figures to see enlarged versions.
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Click once on words in color to bring up their definitions.
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Upon completion of this lesson, nutrition professionals should be able to:
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Define functional foods and give examples of them.
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Recognize the potential for allergen removal from food.
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List three different types of genetically engineered products that could impact nutrition practice.
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Explain how biotechnology can be applied to food safety concerns.
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Identify how biotech vaccines could be beneficial.
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Identify current ethical concerns regarding biotechnology.
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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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