Objectives - Biotechnology Practice Applications

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.