Exploring Factors Affecting the Acceptance of Genetically Edited
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Gene Use Restriction Technologies for Transgenic Plant Bioconfinement
Plant Biotechnology Journal (2013) 11, pp. 649–658 doi: 10.1111/pbi.12084 Review article Gene use restriction technologies for transgenic plant bioconfinement Yi Sang, Reginald J. Millwood and C. Neal Stewart Jr* Department of Plant Sciences, University of Tennessee, Knoxville, TN, USA Received 1 February 2013; Summary revised 3 April 2013; The advances of modern plant technologies, especially genetically modified crops, are considered accepted 9 April 2013. to be a substantial benefit to agriculture and society. However, so-called transgene escape *Correspondence (fax 1-865-974-6487; remains and is of environmental and regulatory concern. Genetic use restriction technologies email [email protected]) (GURTs) provide a possible solution to prevent transgene dispersal. Although GURTs were originally developed as a way for intellectual property protection (IPP), we believe their maximum benefit could be in the prevention of gene flow, that is, bioconfinement. This review describes the underlying signal transduction and components necessary to implement any GURT system. Keywords: transgenic plants, Furthermore, we review the similarities and differences between IPP- and bioconfinement- transgene escape, male sterility, oriented GURTs, discuss the GURTs’ design for impeding transgene escape and summarize embryo sterility, transgene deletion, recent advances. Lastly, we go beyond the state of the science to speculate on regulatory and gene flow. ecological effects of implementing GURTs for bioconfinement. Introduction proposed (Daniell, 2002; Gressel, 1999; Moon et al., 2011), including strategies for male sterility (Mariani et al., 1990), Transgenic crops have become an integral part of modern maternal inheritance (Daniell et al., 1998; Iamtham and Day, agriculture and have been increasingly adopted worldwide (James, 2000; Ruf et al., 2001), transgenic mitigation (Al-Ahmad et al., 2011). -
Minnesota FACS Frameworks for Food Science
FOOD SCIENCE Minnesota Department of Education Academic Standards Course Framework Food Science Program: 090101 Program Name: Food and Food Industries Course Code: 21, 22 Food Science is a course that provides students with opportunities to participate in a variety of activities including laboratory work. This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry. Students enrolled in this course formulate, design, and carry out food-base laboratory and field investigations as an essential course component. Students understand how biology, chemistry, and physics principles apply to the composition of foods, the nutrition of foods, food and food product development, food processing, food safety and sanitation, food packaging, and food storage. Students completing this course will be able to apply the principles of scientific inquiry to solve problems related to biology, physics, and chemistry in the context of highly advanced industry applications of foods. Recommended Prerequisites: Fundamentals of Food Preparation, Nutrition and Wellness Application of Content and Multiple Hour Offerings Intensive laboratory applications are a component of this course and may be either school based or work based or a combination of the two. Work-based learning experiences should be in a closely related industry setting. Instructors shall have a standards-based training plan for students participating in work-based learning experiences. When a course is offered for multiple hours per semester, the amount of laboratory application or work-based learning needs to be increased proportionally. Career and Technical Student Organizations Career and Technical Student Organizations (CTSO) are considered a powerful instructional tool when integrated into Career and Technical Education programs. -
Food Science and Technology (FDST) 1
Food Science and Technology (FDST) 1 FDST 812 Cereal Technology FOOD SCIENCE AND Crosslisted with: FDST 412 Prerequisites: FDST 205. TECHNOLOGY (FDST) Description: Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes FDST 801 Teaching Applications of Food Science and practices, and the theoretical basis for these operations. Crosslisted with: FDST 401 Credit Hours: 3 Prerequisites: BIOS 101 and CHEM 109 Max credits per semester: 3 Notes: Will not count toward a FDST major or minor. Max credits per degree: 3 Description: Overview of the science of food and how food can be used in Format: LEC the classroom to enhance science education. FDST 815 Molds and Mycotoxins in Food, Feed, and the Human Credit Hours: 3 Environment Max credits per semester: 3 Crosslisted with: FDST 415 Max credits per degree: 3 Prerequisites: FDST 405/805/BIOS 445/845 and FDST 406/806/ Format: LEC BIOS 446/846. FDST 803 Food Quality Assurance Description: Occurrence, growth, and mycotoxin production of molds Crosslisted with: FDST 403 in human foods, animal feeds, and the human environment. Spoilage, Prerequisites: FDST 205; STAT 218. mycotoxin production conditions, toxicity, and pathological effects. Description: Quality related issues as they pertain to manufacturing, Culture media, methods and techniques for enumerating and identifying processing, and/or testing of foods, with a major emphasis on food molds, analytical methods for mycotoxins, and effects of food and feed regulations, statistical process control and Hazard Analysis of Critical processing on mycotoxin stability. Control Points (HACCP). Credit Hours: 3 Credit Hours: 3 Max credits per semester: 3 Max credits per semester: 3 Max credits per degree: 3 Max credits per degree: 3 Format: LEC Format: LEC FDST 819 Meat Investigations FDST 805 Food Microbiology Crosslisted with: ASCI 419, ASCI 819, FDST 419 Crosslisted with: BIOS 445, BIOS 845, FDST 405 Prerequisites: ASCI 210 Prerequisites: BIOS 312; CHEM 251; BIOC 321. -
Historiographies of Plant Breeding and Agriculture LSE Research Online URL for This Paper: Version: Accepted Version
Historiographies of Plant Breeding and Agriculture LSE Research Online URL for this paper: http://eprints.lse.ac.uk/101334/ Version: Accepted Version Book Section: Berry, Dominic J. (2019) Historiographies of Plant Breeding and Agriculture. In: Dietrich, Michael, Borrello, Mark and Harman, Oren, (eds.) Handbook of the Historiography of Biology. Springer. ISBN 9783319901183 (In Press) Reuse Items deposited in LSE Research Online are protected by copyright, with all rights reserved unless indicated otherwise. They may be downloaded and/or printed for private study, or other acts as permitted by national copyright laws. The publisher or other rights holders may allow further reproduction and re-use of the full text version. This is indicated by the licence information on the LSE Research Online record for the item. [email protected] https://eprints.lse.ac.uk/ Historiographies of Plant Breeding and Agriculture Dominic J. Berry London School of Economics There are unique opportunities that plant breeding and agriculture offer the historian of biology, and unique ways in which the historian of biology can inform the history of plant breeding and agriculture (Harwood, 2006. Phillips and Kingsland, 2015). There are also of course questions and challenges that the study of agricultural sites share with the study of other biological sites, such as those in medicine (Wilmot 2007. Woods et al. 2018), the environment (Agar and Ward 2018), and non-agricultural industries (Bud 1993). Indeed, in some instances the agricultural, medical, environmental, and biologically industrial will be one and the same. This is to say nothing of what agricultural sites share in common with histories of science beyond biology, but that is a broader discussion I can only mention in passing (Parolini 2015). -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Consumer Perceptions and Knowledge of Genetically Modified
University of Arkansas, Fayetteville ScholarWorks@UARK Agricultural Education, Communications and Agricultural Education, Communications and Technology Undergraduate Honors Theses Technology 8-2014 Consumer perceptions and knowledge of genetically modified organisms in Belgium: a case study of the potato event Maggie Jo Pruitt University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/aectuht Part of the Agricultural Education Commons, Health Communication Commons, and the Mass Communication Commons Recommended Citation Pruitt, Maggie Jo, "Consumer perceptions and knowledge of genetically modified organisms in Belgium: a case study of the potato event" (2014). Agricultural Education, Communications and Technology Undergraduate Honors Theses. 3. http://scholarworks.uark.edu/aectuht/3 This Thesis is brought to you for free and open access by the Agricultural Education, Communications and Technology at ScholarWorks@UARK. It has been accepted for inclusion in Agricultural Education, Communications and Technology Undergraduate Honors Theses by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Consumer Perceptions and Knowledge of Genetically ModifiOO Organisms in Belgium: A Case Study of the Potato Event An Undergraduate Honors Thesis in the Agrieuhuml Education, Communications and Technology Department Submitted in partial fulfillment of the requirements for the University of Arkansas Dale Bumpers College of Agricultural, Food and Life Sciences Honors Program by MaggieJo Pruitt April2014 < ~~ CasandrnCo:'l I XRKANTSAS DALE BUMPERS COLLEGE OF AGRICULTURAL FOOD & LIFE SCIENCES H onors Candidate P roject / Thesis Oral Defense and Examination Maggie Jo Pruitt 010476610 [email protected] 4/11/14 350 W Maple Street Local Address Fayetteville AR 72701 ----~~C~,.~. -
An Overview: Innovation in Plant Breeding
An Overview: Innovation in Plant Breeding Modern plant breeding blends traditional ways of developing crops with the latest in science and technology to achieve improved crops – enabling more choices for both farmers and consumers, and producing crops that can better cope with evolving pests, diseases and a changing climate. The Basics What: The simplest definition of plant breeding is crossing two plants Most of the fruits, vegetables, and to produce offspring that share the best characteristics of the two grains that we eat today are the parent plants. Breeders make crosses then select which offspring to advance in the pipeline based on their desired characteristics. result of generations of plant breeding. About 5,000 years ago, Why: Even the earliest farmers understood that, in order to survive, watermelons were only they needed plant varieties specifically adapted to their environmental conditions and cultivated to produce the best foods to nourish their 2 inches in diameter livestock and communities. and had a bitter taste, vastly How: Through generations of research and discovery, plant breeding has advanced beyond selecting a parent plant simply based on its different from appearance. It now includes an in-depth understanding of plants’ the large, genetic makeup, enabling breeders to better predict which plants will sweet-tasting have the highest probability of success in the field and the grocery fruit we enjoy store before making a cross. today. The Background The earliest farmers were plant breeders who understood the value of identifying crops that showed beneficial characteristics to plant in future seasons. Later, they learned they could cross two plants to develop an even better plant. -
Genetic Engineering and Sustainable Crop Disease Management: Opportunities for Case-By-Case Decision-Making
sustainability Review Genetic Engineering and Sustainable Crop Disease Management: Opportunities for Case-by-Case Decision-Making Paul Vincelli Department of Plant Pathology, 207 Plant Science Building, College of Agriculture, Food and Environment, University of Kentucky, Lexington, KY 40546, USA; [email protected] Academic Editor: Sean Clark Received: 22 March 2016; Accepted: 13 May 2016; Published: 20 May 2016 Abstract: Genetic engineering (GE) offers an expanding array of strategies for enhancing disease resistance of crop plants in sustainable ways, including the potential for reduced pesticide usage. Certain GE applications involve transgenesis, in some cases creating a metabolic pathway novel to the GE crop. In other cases, only cisgenessis is employed. In yet other cases, engineered genetic changes can be so minimal as to be indistinguishable from natural mutations. Thus, GE crops vary substantially and should be evaluated for risks, benefits, and social considerations on a case-by-case basis. Deployment of GE traits should be with an eye towards long-term sustainability; several options are discussed. Selected risks and concerns of GE are also considered, along with genome editing, a technology that greatly expands the capacity of molecular biologists to make more precise and targeted genetic edits. While GE is merely a suite of tools to supplement other breeding techniques, if wisely used, certain GE tools and applications can contribute to sustainability goals. Keywords: biotechnology; GMO (genetically modified organism) 1. Introduction and Background Disease management practices can contribute to sustainability by protecting crop yields, maintaining and improving profitability for crop producers, reducing losses along the distribution chain, and reducing the negative environmental impacts of diseases and their management. -
Plant Genetics and Biotechnology in Biodiversity
diversity Plant Genetics and Biotechnology in Biodiversity Edited by Rosa Rao and Giandomenico Corrado Printed Edition of the Special Issue Published in Diversity www.mdpi.com/journal/diversity Plant Genetics and Biotechnology in Biodiversity Plant Genetics and Biotechnology in Biodiversity Special Issue Editors Rosa Rao Giandomenico Corrado MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade Special Issue Editors Rosa Rao Giandomenico Corrado Universita` degli Studi di Napoli Universita` degli Studi di Napoli “Federico II” “Federico II” Italy Italy Editorial Office MDPI St. Alban-Anlage 66 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Diversity (ISSN 1424-2818) from 2017 to 2018 (available at: http://www.mdpi.com/journal/diversity/special issues/plant genetics biotechnology) For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Article Number, Page Range. ISBN 978-3-03842-003-3 (Pbk) ISBN 978-3-03842-004-0 (PDF) Articles in this volume are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles even for commercial purposes, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book taken as a whole is c 2018 MDPI, Basel, Switzerland, distributed under the terms and conditions of the Creative Commons license CC BY-NC-ND (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Mendelism, Plant Breeding and Experimental Cultures: Agriculture and the Development of Genetics in France Christophe Bonneuil
Mendelism, plant breeding and experimental cultures: Agriculture and the development of genetics in France Christophe Bonneuil To cite this version: Christophe Bonneuil. Mendelism, plant breeding and experimental cultures: Agriculture and the development of genetics in France. Journal of the History of Biology, Springer Verlag, 2006, vol. 39 (n° 2 (juill. 2006)), pp.281-308. hal-00175990 HAL Id: hal-00175990 https://hal.archives-ouvertes.fr/hal-00175990 Submitted on 3 Oct 2007 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Mendelism, plant breeding and experimental cultures: Agriculture and the development of genetics in France Christophe Bonneuil Centre Koyré d’Histoire des Sciences et des Techniques, CNRS, Paris and INRA-TSV 57 rue Cuvier. MNHN. 75005 Paris. France Journal of the History of Biology, vol. 39, no. 2 (juill. 2006), 281-308. This is an early version; please refer to the original publication for quotations, photos, and original pagination Abstract The article reevaluates the reception of Mendelism in France, and more generally considers the complex relationship between Mendelism and plant breeding in the first half on the twentieth century. It shows on the one side that agricultural research and higher education institutions have played a key role in the development and institutionalization of genetics in France, whereas university biologists remained reluctant to accept this approach on heredity. -
PLANT GENETICS Tunable Plastic Development Plant Development Is Highly Plastic; That Is, It Can Be Extensively Adjusted to Different Environments
RESEARCH HIGHLIGHTS IN BRIEF PLANT GENETICS Tunable plastic development Plant development is highly plastic; that is, it can be extensively adjusted to different environments. These authors investigated whether the traits involved in this plasticity are controlled coordinately or independently. Specifically, they looked at plastic responses of Arabidopsis thaliana roots to two different nitrogen environments and used both genome-wide association mapping and gene expression analysis to identify the contributing genes. Their findings support the independent control of plastic traits, an insight that could be put to use in developing more robust crops. ORIGINAL RESEARCH PAPER Gifford, M. L. et al. Plasticity regulators modulate specific root traits in discrete nitrogen environments. PLoS Genet. 9, e1003760 (2013) COMPLEX DISEASE A SNP for disease prognosis Genome-wide association studies (GWASs) have generally focused on susceptibility to disease, whereas the genetics of complex-disease progression and outcome has received little attention. Here, the authors use data from previous GWASs to identify a single-nucleotide polymorphism (SNP) in the forkhead box O3 gene (FOXO3) that is associated with the severity of, but not the susceptibility to, Crohn’s disease, rheumatoid arthritis and malaria infection. This finding shows how new biological insights can be gained from re-analyses of GWAS data and has implications for predicting disease outcome and developing new therapies. ORIGINAL RESEARCH PAPER Lee, J. C. et al. Human SNP links differential outcomes in inflammatory and infectious disease to a FOXO3-regulated pathway. Cell 155, 57–69 (2013) EVOLUTION Interference follows duplication One important source of genetic material for evolution is gene duplication followed by the partitioning of ancestral functions among the resulting paralogues. -
Agrobacterium, a Natural Metabolic Engineer of Plants
CHAPTER 3 AGROBACTERIUM, A NATURAL METABOLIC ENGINEER OF PLANTS P.J.J. HOOYKAAS Introduction The soil bacteria Agrobacterium tumefaciens and A. rhizogenes are the etiological agents of the plant diseases crown gall and hairy root, respectively. They belong to the family of Rhizobiaceae, and thus are related to the nitrogen fixing rhizobia. Whereas crown gall is characterized by the presence of tumors on plants, the hairy root disease is so called because of a conspicuous proliferation of roots from infection sites (Fig. 1). Plant cells in crown galls and hairy roots have two features with which they are distinguished from normal plant cells: 1) they are tumorous i.e. they proliferate in the absence of added growth factors in in vitro culture, and 2) they produce and secrete specific compounds which have been given the generic name of opines. It is now known that these novel properties of crown gall and hairy root cells are a consequence of the presence of a segment of bacterial DNA, the T(ransferred)-DNA within these cells. This bacterial DNA forms part of a large (about 200 kbp) bacterial plasmid which is present in virulent strains of these Agrobacteria, and is known as Ti (tumor inducing) plasmid in the case of A. tumefaciens and Ri (root inducing) plasmid in the case of A. rhizogenes. The T-DNA of the Ti plasmid contains a number of genes which are expressed in the transformed plant cells. Some of these are one-genes which encode enzymes involved in the production of plant growth regulators, viz. the phytohormones indole acetic acid (an auxin) and isopentenyl-AMP (a cytokinin).