PLSCI 6880

Genetic Engineering of Food Crops: Myths, Truths and Detection

Course Description

Course information provided by the Courses of Study 2024-2025.

Genetically modified (GM) crops have been a hot topic with controversy. One of the major concerns is on the GM crops' safety when served as our food or food ingredients. The objective of this one-credit course is to discuss the principles and nature of crop genetic engineering vs. conventional plant breeding, and to show case studies of genetically engineered food crops with emphases on how they are generated, how the nutritional values are improved, and how to detect or examine if one's food may be genetically engineered or may contain GM crop-derived ingredients. This is a middle-level course that emphasizes the science-based principles and practices. An understanding of the basic biological processes involved in GM crops-related food will help students to rationally deal with GMO food and related issues.

When Offered Spring.

Prerequisites/Corequisites Prerequisite: college-level introductory biology.

• Articulate the nature of genetic engineering of crops vs. conventional plant breeding.
• Evaluate and assess the nutritional and economical values of various improved crops by genetic engineering.
• Identify and use various techniques to monitor/determine if their food is GM crops or contains ingredients derived from GM crops.
• Develop science-based critical thinking of the GMO issues in general and engineered food crops in particular.

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