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Abstract
This course will increase basic knowledge on biotechnological constructions and application of genetically modified organisms (GMO) which are used worldwide in food production systems. The course discusses health issues, the legislation frame and food safety aspects of GMO applications in agriculture, food production and consumption in Switzerland and EU-countries.
Objective
This course will provide knowledge and biological background on genetically modified organisms (GMO) and food produced with the help of GMO, especially on the molecular basis of GMO constructions with emphasis on genetically modified food in Switzerland and the EU. Criteria of rationale food safety and health assessment in agriculture and food consumption will be elaborated.
Content
Overview on application in gene technology, the gene transfer potential of bacteria, plants and other organisms and the mostly used transgenes in food as well as on GMO used for food production and their detection technologies in food; food safety assessment of GMO food; information on the legislation in Switzerland and EU-countries
Resources
Lecture Notes
Copies of slides from lectures will be provided
Literature
Actual publications from literature will be provided
General Information
- Language
- English
- Levels
- MSC , NDS
- Frequency
- Yearly recurring
Examination
- Type
- end-of-semester examination
- Mode
- written 75 minutes
- Aids
- open book
Course Components
| Type | Title | Time & Place | Hours |
|---|---|---|---|
| lecture |
Gene Technology in Foods
Does not take place this semester.
This course will not be offered from HS 23.
|
No time listed | 2 h weekly |