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New Food and Genetically Modified Organisms
Study Course Description
Course Description Statuss:Approved
Course Description Version:6.00
Study Course Accepted:14.03.2024 15:55:37
| Study Course Information | |||||||||
| Course Code: | LBTU_002 | LQF level: | Level 7 | ||||||
| Credit Points: | 2.00 | ECTS: | 3.00 | ||||||
| Branch of Science: | Target Audience: | ||||||||
| Study Course Supervisor | |||||||||
| Course Supervisor: | Lolita Vija Neimane | ||||||||
| Study Course Implementer | |||||||||
| Structural Unit: | Faculty of Health and Sport Sciences | ||||||||
| The Head of Structural Unit: | |||||||||
| Contacts: | |||||||||
| Study Course Planning | |||||||||
| Full-Time - Semester No.1 | |||||||||
| Lectures (count) | 6 | Lecture Length (academic hours) | 2 | Total Contact Hours of Lectures | 12 | ||||
| Classes (count) | 6 | Class Length (academic hours) | 2 | Total Contact Hours of Classes | 12 | ||||
| Total Contact Hours | 24 | ||||||||
| Study course description | |||||||||
| Preliminary Knowledge: | |||||||||
| Objective: | |||||||||
| Topic Layout (Full-Time) | |||||||||
| No. | Topic | Type of Implementation | Number | Venue | |||||
| 1 | Novel and functional food, conception, legal regulation. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 2 | Components of novel food and functional food. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 3 | Functional food products. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 4 | Biology of genetically modified food (GM food) | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 5 | Types of genetically modified food. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| 6 | Risk analysis and legal regulation of genetically modified food. | Lectures | 1.00 | other | |||||
| Classes | 1.00 | other | |||||||
| Assessment | |||||||||
| Unaided 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. | ||||||||
| Assessment Criteria: | The final rating of the study course will be resulted from the Intermediate tests: 1. Electronic test - 10%, 2. Participation in seminars - 50%. Final examination: 3. Exam: Part 1 - 20%, Part 2 - 20%. | ||||||||
| Final Examination (Full-Time): | Exam | ||||||||
| Final Examination (Part-Time): | |||||||||
| Learning Outcomes | |||||||||
| Knowledge: | 1. To know the main groups of functional food and their components. 2. To understand the basic principles of molecular biology used in the genetic engineering and in the production of genetically modified food. 3. To characterize the usage of microorganisms, animals and plants in the production of novel and genetically modified food, products and volume of production. 4. To know the legal framework, risk assessment and ethical aspects for novel and genetically modified food turnover, methods and principles of the identification and tracing of novel and genetically modified food. | ||||||||
| Skills: | 1. To identify and analyze the properties of novel or genetically modified 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. 2. To obtain the scientific information on novel and GM foods, to understand the most popular methods of the analysis of such products. 3. To perform an elementary risk analysis concerning the use of novel and genetically modified food. | ||||||||
| Competencies: | 1. Evaluate the goals of new and genetically modified food production from the aspects of production technology processes, food quality, variety and availability. 2. Demonstrates an understanding of the completeness of available information on new or GM food products and compliance with regulatory norms. 3. Analyze and present in English. | ||||||||
| Bibliography | |||||||||
| No. | Reference | ||||||||
| Required Reading | |||||||||
| 1 | Clark D.A., Pazdernik, N.N. Biotechnology. 2nd Edition, AP Cell, 2016. Atbilstošās nodaļas pieejamas e-studiju materiālos. | ||||||||
| 2 | LLU un LU e- kurss “Jaunā un ģenētiski modificētā pārtika”, pieejams LU portālā. E-studiju Moodle vidē studentiem, kas reģistrējas šī kursa apguvei. | ||||||||
| Additional Reading | |||||||||
| 1 | Glick, B. R., Patten C.L.: Molecular biotechnology :principles and applications of recombinant DNA. Willey, 5th Ed. 2017., 740 lpp. (e-book) | ||||||||
| Other Information Sources | |||||||||
| 1 | Dažādi žurnāli, t.sk. Trends in Microbiology, Trends in Biotechnology | ||||||||
| 2 | European Food Safety Authority: GMO applications: regulations and guidance | ||||||||
| 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 | ||||||||
| 4 | European Network of Research Ethics and Research Integrity (ENERI) | ||||||||
| 5 | International Service for the Acquisition of Agri-biotech Applications (ISAAA) | ||||||||
| 6 | Molekulārās biotehnoloģijas jaunumi | ||||||||
| 7 | Dažādi žurnāli, t.sk. Trends in Microbiology, Trends in Biotechnology | ||||||||
| 8 | European Food Safety Authority: GMO applications: regulations and guidance | ||||||||
| 9 | 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 | ||||||||
| 10 | European Network | ||||||||
