Lesson Outline

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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

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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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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, adminstered 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 author(s) and do not necessarily reflect the views of the USDA or NSF.