Course code PārZ6009

Credit points 2

Genetic Modified Foods

Total Hours in Course80

Number of hours for lectures24

Number of hours for seminars and practical classes8

Independent study hours48

Date of course confirmation17.02.2015

Responsible UnitDepartment of Food Technology

Course developer

author

Daina Kārkliņa

Dr. sc. ing.

Prior knowledge

Vete6018, Food Technology

Course abstract

In the study subject students get acquainted with the use of modern biotechnology methods and corresponding legislation in food production, which contains genetically modified organisms and their recognition.

Learning outcomes and their assessment

Known the important terms and regularities on GMOs and their use in new food production
Test 1 The most important terms in genetic modification, food products with GMOs, their occurrence.
Able to analyse and discuss new foods with GMOs and their potential for recognition.
Workshop 1 The Visit to Food Safety, Animal
health and environmental science
institutes "BIOR" acquitted with activities related to GMOs
its use for quality food
Workshop 2 Genetic modification of microorganisms, its use for the production of quality food products.
Workshop 3 Foods produced by genetic modification, obtaining methods and consumer evaluation..
Able to evaluate genetically modified food, express their thoughts on it and its impact on the environment and society
1st independent work Analysis of information sources on the foodstuffs in which production genetic modification has been used, the methods for their production and consumer assessment.

Course Content(Calendar)

1. Definition and Characterization of Genetically Modified Food. EU and Latvian state legislation on genetically modified food. Safety aspects of genetically modified food in the legislation of other countries. (2h lecture).
2. Consumer attitudes and opinions on genetically modified food. Moral and ethical aspects. (2h lecture).
3. Workshop 1 Visit to Food Safety, Animal health and environmental science Institute "BIOR" activities related to GMO - (8h).
4. Possible changes in food enzymes using modern biotechnology techniques. Himozyme, its extraction using genetically modified microorganisms. Protein extraction using genetically modified enzymes (2h lecture).
5. High oleic acid soy oil, chemical composition and technological process of production (1h lecture).
6. Yeast, their use in food. Beer fermentation with genetically modified beer yeasts. Methods of yeast transformation. Advantages and disadvantages of genetically modified beer yeast.
7. Bread yeast with increased trehalose composition. Technological properties of genetically modified yeasts (4h lecture).
8. Lactic acid bacterial cultures, their genetic (1h lecture).
9. Workshop 2 Genetic modification of microorganisms, its use for the production of quality food products. (4h).
10. Foods made from potatoes, cereals, soy and tomatoes with a genetically modified structure.
11. Workshop 3 Foods produced by genetic modification, methods of obtaining them and consumer evaluation. (4h)
12. Test work The most important terms in genetic modification, food products with GMOs, their occurrence.

Requirements for awarding credit points

Attended workshops, successfully completed independent work, and defended with a grade, and successfully pass the test work

Description of the organization and tasks of students’ independent work

Independent work is the analysis of information sources, written work on methods of food making with genetic modification, the aim of which is to deepen theoretical knowledge of GMP. (Volume 10 - 15 pages, submitted electronically)

Criteria for Evaluating Learning Outcomes

The assessment of the study course depends on the cumulative assessment of seminars, test and independent work.

Compulsory reading

1. Kārkliņa D., Muižnieks I. Jaunā pārtika un ģenētiski modificētie organismi. Rīga: LU Akadēmiskais apgāds, 2008, 4.-46. lpp. 2. ĢMO – mīti un fakti. Rīga: Biedrība Zemes draugi, 2010. 26 lpp. 3. Food biotechnology [elektroniskais resurss] Edited by K. Shetty ... [et al.]. 2nd ed. New York: CRC Press/Taylor & Francis, 2006. 982 p. E-grāmata (Pieejama LLU tīklā) http://marc.crcnetbase.com/isbn/9781420027976 Ir LLU FB 1 eks

Further reading

1. CRC Press/Taylor & Francis e-grāmatas(Pieejama LLU tīklā) http://marc.crcnetbase.com 2. Ģenētiski modificēti organismi, kas maina pasauli. Ž. Ē. Seralini. Rīga: Jāņa Rozes apgāds, 2014. 173 lpp.

Periodicals and other sources

AGORA - žurnāli lauksaimniecībā un saskarnozarēs (pārtikas zinātne, vides zinātne, mežkopība, augkopība, augsnes zinātne u.c.)

Notes

Mandatory course GENETIC MODIFIED FOODS for the professional Master's study program “Hygiene of Food” of the Faculty of Veterinary Medicine, 3rd semester