LEC 20 MASS PRODUCTION OF FOODS + LEC 24 Molecular & Biological Processes in Foods: Food Biotechnology

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20 Terms

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Why McDonalds?

has grown to a network of well over 30,000 locations in more than 100 countries.
- Consistency
- Innovation
- resiliency

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what are we made of?

  • cell

  • chromosome

  • DNA

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Genetic Engineering

the artificial manipulation, modification, and recombination of DNA in order to modify an organism or population of organisms

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Fear generated by misinformation

example: fish genes in my tomatoes

If genetically modified foods were properly labeled, I
could still eat tomatoes,” was the angry remark. I was
puzzled by this, but the gentleman went on to clarify. “I
have a fish allergy,” he said, “and I have no way of
knowing which tomatoes have been modified with fish
genes, so I just don’t eat any tomato products.” He need
not have worried.

There are no fish genes in tomatoes,
and if there were, the tomatoes would have to be so
labeled according to existing regulations.

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How farmers made genetically modified foods

  • farmers have improved their crops by crossbreeding plants that have
    good traits.

  • They take pollen from one plant and add it to the flowers of another plant to produce a plant with the traits they want.

  • But cross-breeding is slow and unreliable

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almonds

  • used to be able to kill humans from cyanide

  • in history some almond trees developed a mutation so that they lacked the cyanide-producing chemicals

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broccoli

  • man made

  • result of the selective breeding of wild cabbage plants

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older techniques & new

  • Older techniques: conventional
    crossbreeding- require several
    generations to achieve particular
    trait

  • NEW:
    Scientists can take a gene from one living thing and put it directly into another plant or animal.

  • changes can be made more precisely in a much shorter time period

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bt insecticides

  • considered “natural insecticides” popular with organic farmers

  • differ from most conventional insecticides because they are toxic to only a small range of related insects

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GM corn is…

not considered organic

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how common are Genetically modified foods?

  • Seedless watermelons, for instance,
    are not GMOs.

  • Ingredients derived from genetically
    modified corn, soy, sugar beets and
    canola are used in a wide variety of
    foods including cereal, corn chips,
    veggie burgers and more.

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Genetically Modified Foods advantages

  • Scientists say the new techniques have created crops that are pest-proof, disease resistant and more nutritious.

  • EX: a rice has been modified so it gets an extra boost of vitamin A from a daffodil gene. The rice was made for those who don’t get enough vitamin A in their diet.

  • golden rice is a type of GM rice w large amount of Vit A b/c beta carotene

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aquadvantage salmon

  • FDA determined that food from AquAdvantage Salmon is as
    safe to eat and as nutritious as food from other non-GE Atlantic salmon

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Myth: GMOs contribute to the cause of certain life threatening illnesses and food allergies

  • More than 1,700 studies prove that GMOs are safe to eat, and there is
    no scientific evidence that they are harmful to human health

  • no effects on human health have ever been attributed to the consumption of GMOS

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Myth: GMOs are not thoroughly tested

  • Fact: GMOs must undergo extensive testing before being approved
    for sale. Foods from genetically modified plants are subject to a far
    higher level of regulatory oversight and of scientific requirements
    than traditionally bred plants.

  • Truth: GMOs are certainly no exception to these standards and
    undergo more rigorous safety assessments than non-GMO varieties. It typically takes seven to 10 years of research, development, and
    testing before a GMO can be approved for sale. The science-based
    evaluation process ensures that approved GMOs are safe for humans,
    animals, and the environment.

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Myth: GMOs are nutritionally inferior to their non-GMO counterparts.

  • no nutritional difference between GMO and non-GMO foods

  • just as nutritious

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Arctic Apples

the juiciest newcomer to produce aisles.
– special ability to resist browning after being cut
– which protects its flavor and nutritional value.
– Browning also contributes to food waste by causing unappealing bruising on
perfectly edible apple

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innate potato

  • genetically engineered to reduce the amounts of a potentially harmful ingredient in french fries and potato chips

  • acrylamide- chemical suspected of causing cancer in people: DNA is altered so that less of a chemical is produced when potato is fried

  • innate potato because it does not contain genes from other species like bacteria

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cheese in the U.S

  • up to 80-90% of cheese in the U.S is made using chymosin that is generated by genetically engineered bacteria

  • although genetically engineered bacteria are used as a processing aid to produce chymosin, there are no GMOs in your cheese

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Almost every fruit, vegetable, or crop grown today has been

some way genetically modified