LV EN RU DE FR

Novel Foods and Genetically Modified Organisms

Course developers

Course abstract

The aim of the course is to provide an overview of the theoretical and applied research which underlays the production of novel and genetically modified (GM) foods, on the diversity and use of such foods. The effects of novel and GM foods on health and on the environment, potential benefits and risk factors are discussed. An overview of the legislation governing the contained use and placing on market of such foods is provided.
The tasks of the course are:
1) to familiarize the students with the terms and processes under which food is classified as “novel” or “genetically modified” (GM), e.g., the methods used to produce such food;
2) to describe the features of novel and GM foods, to characterize the organisms used in its production, and the rationale of research and placing on the market of novel and GM foods;
3) to develop competence in the evaluation of information provided by the scientific literature and mass media on novel and GM foods,

4) to estimate the ethical aspects of the use of novel and GM foods, the components of risk analysis, to give an overview on the regulatory legal framework governing the use of novel and GM foods globally, in European Union, Latvia, to analyze the public opinion on the perspectives of novel and GM food.

Learning outcomes and their assessment

Knowledge:
1) the main types of functional food and their components;
2) basic principles of molecular biology used in the genetic engineering and in the production of genetically modified food;
3) the use of microorganisms, animals and plants the in production of novel and genetically modified food, products to be obtained, volume of production;
4) legal framework, risk assessment and ethical aspects of the use of novel and genetically modified food, methods and principles of the identification and tracing of novel and genetically modified food;
Practical skills:
5) to identify and analyze the properties of novel or GM foods in comparison with conventional foods, appraisal of the possible benefits of functional or GM foods and the emerging threat to human and animal health, the environment, socio-economic processes.
6) to obtain the scientific information on novel and GM foods, to understand the most popular methods of the analysis of such products.
7) to perform an elementary risk analysis concerning the use of novel and genetically modified food.
Competencies:
8) evaluating the rationale of the introduction of novel and construction of genetically modified food considering the aspects of the production technology, food quality, diversity and availability.
9) assessing the completeness of the information available on novel or GM foods and compliance of these products with regulatory standards.
10) analyzing and presenting the information available in English on research, development, and safety of novel and GM foods.

Course Content(Calendar)

Lectures
1. Types of functional foods. L2 S2
2. Components of Novel food. L2 S2
3. Novel food products. L4 S4
4. Biology of genetically modified food (GM food). L2 S2
5. Types of GM food. L4 S4
6. Risk analysis and legal regulation of GM food. L2 S2
Seminars
1st seminar. Definitions of novel and functional foods. Probiotics. Prebiotics. Synbiotics. Food fiber, ballast substances.
2nd seminar. Characteristics of fatty acids and their functional properties. Minerals and vitamins as functional components of foods. Proteins and their role. Polyphenols, their characteristics and nutritional effects.
3rd seminar. Functional food products of plant origin. Functional food products of animal origin.
4th seminar. Structure and variability of hereditary information. Selection of the organisms for biotechnology applications. Genetic engineering and genome editing.
5th seminar. Genetically modified food of microorganism, animal and plant origin. Development and use of producer organisms.

6th seminar. Principles of risk analysis and their application for genetically modified organisms (GMOs) and GMFs. Global and European Union legal framework for the GMF. Qualitative and quantitative analysis of the GMO components in food.

Requirements for awarding credit points

Participation in seminars is partly mandatory.
The final rating of the study course will be resulted from the:
1) intermediate test (10%);
2) participation in seminars (50%);

3) results of the written examination – 40%.

Description of the organization and tasks of students’ independent work

1. To study relevant literature and lecture presentations in e-study portal of the universities.
2. To collect information and complete tests and exam tasks.
3. To familiarize themselves with the scientific literature on research, development and safety of new and genetically modified foods.

4. To prepare individual discussion tasks for seminars.

Criteria for Evaluating Learning Outcomes

Examination in two parts, at least 40% of the maximum points in each part, one electronic test, participation in at least 50% of the seminars.

Compulsory reading

1. Eiropas Parlamenta un padomes regula 2015/2283 par jauno pārtiku
2. Functional Dietary Lipids: food formulation, consumer issues and innovation for health. Edited by T.A.B. Sanders. Cambridge: Woodhead Publishing, 2016.
3. Handbook of prebiotics and probiotics ingredients: health benefits and food applications. Editors S. Sungsoo Cho and E.T. Finocchiaro. Boca Raton: Taylor & Francis, 2010.
4. Novel food processing: effects on rheological and functional properties. Edited by J. Ahmed ... [et al.]. Boca Raton: CRC Press, 2010.
5. Kārkliņa, D., Muižnieks, I., Rostoks, N. (2014) Jaunā pārtika un ģenētiski modificētie organismi: starpaugstskolu akadēmiskā maģistra studiju programma "Uzturzinātne": mācību materiāls. Rīga: LU Akadēmiskais apgāds.
6. Safety assessment of foods derived from genetically modified animals, including fish: report of the FAO/WHO Expert Consultation, Rome, 17- 21 November 2003/ World Health Organization, Food and Agriculture Organization of the United Nations. Rome: FAO, 2004. WHO.

7. Watson, J., Baker, T., Bell, S., Gann, A., Levine, M., Losick, R. (2004) Molecular Biology of the Gene. 5th Edition, Benjamin Cummings.

Further reading

1. Glick, B. R., Patten, C.L. (2017) Molecular biotechnology: principles and applications of recombinant DNA. Willey, 5th edit.
2. Kārkliņa, D., Ciproviča, I., Beitāne, I. (2008) Pārtikas produkti ar funkcionālajām sastāvdaļām/ teorētiskais materiāls studiju kursa „Pārtikas funkcionālās īpašības” apguvei - Jelgava: LLU.

3. Handbook of nutraceuticals and functional foods. Edited by R.E.C. Wildman. 2nd ed. Boca Raton: CRC/Taylor & Francis, 2007.

Periodicals and other sources

1. Trends in Microbiology, Trends in Biotechnology – http://www.sciencedirect.com/
2. European Food Safety Authority: GMO applications: regulations and guidance, https://www.efsa.europa.eu/en/applications/gmo/regulationsandguidance;
3. European Food Safety Authority: Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283
https://www.efsa.europa.eu/en/efsajournal/pub/4594;
4. European Network of Research Ethics and Research Integrity (ENERI), https://eneri.eu/

5. International Service for the Acquisition of Agri-biotech Applications (ISAAA) http://www.isaaa.org/