Part 1: Introduction to Biotechnology
Part 1: Introduction to Biotechnology includes lessons on what biotechnology is, how it is accomplished, and concerns about the technologies.
Basic Biotechnology
An introduction to traditional cross-breeding and biotechnology, particularly genetic engineering. Includes the historical uses of biotechnology, the definition of biotechnology, and examples of biotechnology.
Overview of Plant Genetic Engineering
A general description of the overall process of genetic engineering. A basic explanation of the five steps for genetically engineering a crop is provided.
Biotechnology and Allergenicity
This lesson discusses some of the issues that consumers experience following exposure to certain foods. This lesson will define and discuss food allergies, properties of food allergens, as well as the allergenicity of foods produced through agricultural biotechnology.
Biotechnology and Nutrient Composition
Biotechnology techniques used to make nutritional changes in plants. Examine how protein, fatty acid, carbohydrate, micronutirents, and phytonutrients contents in food have been altered.
Biotechnology and the Consumer
This lesson discusses the risks and benefits of biotechnology as well as the common consumer concerns with biotechnology.
Biotechnology Practice Applications
Examines functional foods, allergens, genetic engineering, and food safety.