This lesson discusses what DNA is and how it relates to genes and chromosomes. How and why DNA is extracted in the genetic engineering process is also covered.
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Objectives 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.
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