Veidlapa Nr. M-3 (8)
Study Course Description
New Food and Genetically Modified Organisms
Course Code
LBTU_002
Target Audience
-
ECTS
3.00
Study Type And Form
Full-Time
LQF
Level 7
RSU Unit
Course Supervisor
Lolita Vija Neimane
Structural Unit
Faculty of Health and Sport Sciences
Structure Unit Manager
Inga Millere
Study Course Implementer
Partner Organisation
Latvijas Biozinātņu un tehnoloģiju universitāte
Partner Course Implementer
Indriķis Muižnieks
Partnership Liaison Person
Ida Jākobsone
About Study Course
Objective
-
Preliminary Knowledge
-
Learning Outcomes
Knowledge
1.1. 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
1.1. 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.
Competences
1.1. 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.
Assessment
Individual work
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Title
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% from total grade
|
Grade
|
|---|---|---|
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1.
Individual work |
-
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-
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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.
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Examination
|
Title
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% from total grade
|
Grade
|
|---|---|---|
|
1.
Examination |
-
|
-
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|
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%.
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Study Course Theme Plan
FULL-TIME
Part 1
-
Lecture
|
Modality
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Location
|
Contact hours
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|---|---|---|
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On site
|
Other
|
2
|
Topics
|
Novel and functional food, conception, legal regulation.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
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Other
|
2
|
Topics
|
Novel and functional food, conception, legal regulation.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Components of novel food and functional food.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Components of novel food and functional food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Functional food products.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Functional food products.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
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|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Biology of genetically modified food (GM food)
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-
Class/Seminar
|
Modality
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Location
|
Contact hours
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|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Biology of genetically modified food (GM food)
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-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Types of genetically modified food.
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-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Types of genetically modified food.
|
-
Lecture
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Risk analysis and legal regulation of genetically modified food.
|
-
Class/Seminar
|
Modality
|
Location
|
Contact hours
|
|---|---|---|
|
On site
|
Other
|
2
|
Topics
|
Risk analysis and legal regulation of genetically modified food.
|
Total ECTS (Creditpoints):
3.00
Contact hours:
24 Academic Hours
Final Examination:
Exam
Bibliography
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