Genetically modified food

- To know the main methods used for the development of genetically-modified food, the main transgenic events and the molecular tools used in their control.
- To know how to choose and develop food-grade technologies, whenever possible, as an alternative to the development of genetically-modified foods.

EXPOSITIVE CLASSES : 9 HOURS
Class 1 - Food biotechnology: concept, state-of-the-art and future trends.1 HOUR
Class 2 - Methods used for the development of Genetically-Modified (GM) foods. 1 HOUR
Class 3 - GM animal foods: objectives, development and control..
Class 4 - GM plant foods: objectives, development and control.
Class 5 - GM microorganisms: objectives, development and control.

SEMINARS: 12 HOURS
- Management of scientific publications specialized in GM foods. 5 HOURS.
- Preparation of works on selected publications in small groups. 5 HOURS
- Presentation and public discussion of works. 2 HOURS

BASIC AND COMPLEMENTARY REFERENCES
- Lee, B.H. 2000. Fundamentos de Biotecnología de los Alimentos. Ed. Acribia.
- Johnson-Green, P. 2002. Introduction to food biotechnology. Ed. CRC Press.
- Bills, D.D. & Kung, S.D. 1992. Biotechnology and nutrition. Ed. Butterworth-Heinemann.
v García Garibay, Quinteiro Ramírez & López Murguía. 2002. Biotecnología Alimentaria, Ed. Limusa.
- SEBIOT. 2003. Biotecnología y alimentos: preguntas y respuestas. Ed. SEBIOT.
- MCYT. 2003. Agroalimentación: Tendencias tecnológicas a medio y largo plazo. Ed. MCYT.
- Heller, K.J. 2003. Genetically engineered food. Ed. VCH-Verlag.
- Elderidge, S. 2003. Food Biotechnology. Ed. Nova Science Publishers
- Monsanto. 2003. Alimentos transgénicos. Ed. Monsanto.
- FAO/WHO. 1996. Biotechnology and food safety (www.fao.org/waicent/faoinfo/economic/esn/biotech)
- IFT. 2000. IFT Expert Report on Biotechnology and Foods: Introduction. Food Technology 54, 124-136.
- IFT. 2000. IFT Expert Report on Biotechnology and Foods: Human Food Safety Evaluation of rDNA Biotechnology-Derived Foods. Food Technology
54, 53-61.
- IFT. 2000. IFT Expert Report on Biotechnology and Foods: Labelinf of rDNA Biotechnology-Derived Foods. Food Technology 54, 53-74.
- Monsanto Agricultura España. 2002. Cuadernos Técnicos (www.monsanto.es).
- McCormick, C.A., Griffin, H.G., Underwood, H.M. & Gasson, M.J. 1998. Common DNA sequences with potential for detection of genetically manipulated
organisms in food. Journal of Applied Microbiology 84, 969-980.
- Meyer, R. 1999. Development and application of DNA analytical methods for the detection of GMOs in food. Food Control 10, 391-399.
- OMS. 1995. Application of the principles of substancial equivalence to the safety evaluation of foods or food components from plants derived by modern
biotechnology. In: Report of WHO Workshop WHO/FNU/FOS/95.I. Ed: OMS, Food Safety Unit, Ginebra, Suiza.

SPECIFIC COMPETENCES
COP4 - To know the methods used for the development and control of GM food.

BASIC AND GENERAL
CG2 - To know and to be able to manage traceability along the food chain, for the detection and and control of critical points and risks, from farm to the fork.
CG6 - To be able to design and develop safer and healthier foods.
CG8 - To know food legislation, its application and interpretation.
CG9 - To manage the information sources in food science and technology.
CG11 - To compile information to develop the research activity, to formulate hypothesis, to gather and interpret data for the resolution of practical problems according to the scientific method, and to know the relevance and limitations of scientific knowledge on nutrition, food safety and food technology.
CB6 - To acquire knowledge aimed at developing novel ideas in a research scenario.
CB7 - That the students know how to apply the acquired knowledge and the capacity of resolution of problems in new areas or in multidisciplinar situations related to the field
CB8 - That the students are able to integrate knowledge and face the complexity of formulating judgements from situations of limited or incomplete information, this including reflexions on social and ethic responsabilities linked to the application of their knowledge.
CB9 - That the students know how to communicate their conclusions and knowledge, and the final reasons that support them to specialized and non-specialized publics in a clear and unambiguous way
CB10 - That the students have the learning ability that allow them to keep on studying in a self-directed and autonomous way.

TRANSVERSAL
CT3 - Ability to be a team worker.
CT5 - Ability to use information and communication technologies.
CT6 - Ability to find, analyse and manage information from different sources.
CT10 - Ability to develop critical reasoning as well as discussion skills and an autocritical mind.
CT11 - Ability for developing autonomous learning skills.
CT12 - Ability to manage information in English language.
CT14 - Ability to apply the knowledge to practical situations.

Expositive classes
Seminars: preparation, discussion and public exposition of works on specific subjects of the course
Group tutorials
Work in group

Continuous evaluation: 60%
Works presentations: 40%

Expositive classes: 9 h presential and 25 h non-presential
Seminars: 12 h presential and 23 h non-presential
Tutorials: 3 h presential and 3 h non-presential
TOTAL: 24 H PRESENTIAL AND 51 H NON-PRESENTIAL

Assistance to expositive classes and active participation in the group works

The course will be imparted in the two official languages of the autonomous community.