New Food and Genetically Modified Organisms (LBTU_002)
About Study Course
Learning outcomes
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.
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.
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.
Study course planning
| Study programme | Study semester | Program level | Study course category | Lecturers | Schedule |
|---|---|---|---|---|---|
| Nutrition Science, UM | 2 | Master’s | Required |
