Class Genetic engineering applications in the food industry

The curricular unit Genetic engineering in the food sector falls within the scope of food and molecular biotechnology, addressing molecular biology tools applied to genetic engineering for food-related purposes. Its field of action includes the production of food, beverages, additives, and supplements through genetically modified organisms, also incorporating advanced molecular biology technologies such as NGS, Gibson assembly, and CRISPR. This course is particularly relevant within the study cycle as it provides students with essential technical-scientific and laboratory skills for innovation in the food industry, as well as fostering a critical awareness of the ethical aspects of genetic modification. It thus contributes directly to advanced training in food biotechnology and enhances employability in laboratory, industrial, and research settings.

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1. Review of molecular biology techniques used in genetic engineering 1.1. Recombinant DNA technology, vector selection, mutagenesis, and DNA manipulation. 2. Importance of genetic engineering in the food industry 2.1. Identifying the need to generate genetically modified organisms. 2.2. Industrial production of beverages and food for direct consumption. 2.3. Production of food additives and supplements. 3. Introduction to sequencing technologies 3.1. Practical cases of sequencing technology use in the food industry. 4. Genetic manipulation techniques of organisms 4.1. Genetic manipulation of microorganisms for food fermentation and/or production of food additives and supplements. 4.2. Genetic manipulation in animal cells. 4.3. Genetic manipulation in plant cells. 4.4- CRISPR Technology and its application in genetic engineering for the food industry 5. Ethical issues related to genetic manipulation of organisms for food consumption.

This course unit is divided into theoretical lectures and laboratory practicals. The teaching methodologies were designed to promote the progressive and integrated acquisition of the defined learning objectives. The combination of lectures with interactive tools such as SLIDO encourages active student participation and immediate feedback, reinforcing fundamental concepts. In the laboratory sessions, students follow protocols provided by the instructors, focusing on the genetic modification of organisms through advanced recombination strategies. In parallel, students are challenged to develop an innovative project that applies theoretical concepts to the design and practical implementation of novel solutions in genetic engineering. This hybrid methodology enables students to recognize the relevance of genetic engineering in the food and nutraceutical industries and to acquire both technical skills and awareness of the ethical issues associated with the genetic manipulation of organisms.

-Sydney E. Scott, Yoel Inbar, Christopher D. Wirz, Dominique Brossard, Paul Rozin. An Overview of Attitudes Toward Genetically Engineered Food. Annual Review of Nutrition 2018 38:1, 459-479 -Bryan Delaney and others, Food and Feed Safety of Genetically Engineered Food Crops, Toxicological Sciences, Volume 162, Issue 2, April 2018, Pages 361–371, https://doi.org/10.1093/toxsci/kfx249 -Frewer, L.J., Howard, C. and Shepherd, R. (1995), "Genetic engineering and food: what determines consumer acceptance?", British Food Journal, Vol. 97 No. 8, pp. 31-36. https://doi.org/10.1108/00070709510100118 -Abdul Aziz, M., Brini, F., Rouached, H., & Masmoudi, K. (2022). Genetically engineered crops for sustainably enhanced food production systems. Frontiers in plant science, 13, 1027828. https://doi.org/10.3389/fpls.2022.1027828