GENETIC ENGINEERING IN FOOD PRODUCTION
Learning outcomes of the course unit
- Analysis of the economic and practical effects of the production of engineered organisms, both in the industrial/production field and in the environmental field
- Cost/benefit analysis of genetic engineering in terms of food production
- Explore the techniques that have enabled the production of engineered food products
- Examples focused on food production with economic repercussions
Course contents summary
Genetic engineering involves the transfer of genes and the relative traits, between different organisms.
New horizons of genetic engineering are also providing, through new instruments of DNA modification and selection, the possibility of improving the existing species. Genetic engineering is applied to the improvement of plant crops for food production and industrial processes, with evident effects on the economic level but also on the environment.
The course aims to illustrate the methodologies related to genetic engineering, as well as the effects on the economic, ethical and social levels.
All the material will be uploaded on the Elly platform and will be available for all the students.
The course includes lectures with slide projection.
The material comes from relevant international scientific literature.
Assessment methods and criteria
The exam will be written with several essay questions, that will include all the topics of the course.
Verification of abilities (according to Dublin descriptors):
- the knowledge emerges from the description of the methods and from the examples given in the answers provided
- the application of knowledge emerges from the answers provided
- written communication skills are verified by the quality of the answers provided