Biotechnology in Iowa Family and Consumer Sciences Central ...

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6 Δεκ 2012 (πριν από 5 χρόνια και 1 μήνα)

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Biotechnology

Iowa Family and Consumer Sciences



Presented by:

Marlene Scott


Central Decatur High School

Leon, IA

Iowa State University Workshop
in Biotechnology


Workshop presented in the summer of
1993
for Agriculture, Biology, and Family and
Consumer Sciences teachers.

A number of organizations provided
sponsorship.


Iowa State provided:


Education


Supplies placed in schools and Area Education
Agencies


Materials for overhead transparencies


Resources:


ISU Extension Bulletins


Articles from magazines and newspapers


Business and industry bulletins


Internet resources

Example of an
overhead
transparency

Health Classes

studying pregnancy


DNA Extraction using
onion and broccoli


TIME magazine on the
“Genetic Revolution”
Sept.12,’94

Advanced Foods and Nutrition


Two units were set up:


Microbiology in Food Preservation


Biotechnology in Food Production


Microbiology Objectives

were to:


Define microorganisms.


Describe the roles of
microorganisms in
business and industry.


Use sterile techniques in
growing and handling
bacteria cultures.


Use cultured bacteria to
make yogurt.



Preserve fruits and
vegetables: canning
and processing,
freezing, and drying
{using a dehydrator}


Irradiation of meats
and other foods.


Other trends in food
preservation.

Biotechnology Objectives:


Define Biotechnology


Identify one method in which genetic engineering is
applied to the production of pharmaceuticals, gene
therapy, transgenic plants and transgenic animals
using recombinant DNA technology.


Describe four basic ways that recombinant DNA
technology is being used in the food industry.


Identify the basic principles of biotechnology.



Biotechnology Objectives
continued:


Define gene splicing or recombinant DNA.


Define gene “cloning.”


Describe techniques used to “splice” genes into the
DNA.


Describe the purpose of a “marker” gene in
recombining genes.


Extract DNA from onions, broccoli, kiwi, etc.


Use chymosin, a genetically engineered enzyme, in
coagulating milk.

Biotechnology Objectives
continued:


Use chymosin to make ice cream.


Complete a DNA bacterial transformation and
record results.


Taste the soybean samples, with and without the
lipoxygenase enzyme and discuss the differences in
flavor.


Discuss the difference between the use of
biotechnology and usual methods of developing
hybrids.


Determine the health benefits of soy based
products.

Biotechnology Objectives
continued:


Cook soybeans and prepare genetically
altered soybean products in a variety of
ways.


Analyze ethical issues in regard to
biotechnology use.



Role of Family and Consumer
Sciences


Basic understanding of the principles of
biotechnology.


Acceptance of biogenetically engineered
foods through first hand experience.


An opportunity to discuss ethical issues
related to biogenetically engineered foods.