Module 3: 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.