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Lecturer(s)
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Koutný Marek, prof. Mgr. Ph.D.
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Máčalová Daniela, Ing.
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Janalíková Magda, doc. Mgr. Ph.D.
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Course content
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1. Introduction to genetic modification and biotechnology 2. Molecular basis of genetic engineering 3. Metagenomics and its application to food production 4. Bioinformatics and its application to food production 5. Methods for detection and identification of GMOs in food 6. Genetically modified microorganisms and production of recombinant proteins 7. GMOs in plant production 8. GMOs in animal production 9. Legislation and regulation of GMOs in the food industry 10. GMO safety in the laboratory and food industry 11. Synthetic biology I - basics and principles 12. Synthetic biology II - food applications 13. Synthetic biology III - advanced approaches and regulation 14. The future and ethics of GMOs and synthetic biology in the food industry
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Learning activities and teaching methods
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Lecturing, Dialogic (Discussion, conversation, brainstorming), Methods for working with texts (Textbook, book), Analysis of a presentation, Individual work of students, Students working in pairs
- Participation in classes
- 56 hours per semester
- Preparation for course credit
- 16 hours per semester
- Home preparation for classes
- 24 hours per semester
- Preparation for examination
- 24 hours per semester
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| prerequisite |
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| Knowledge |
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| Knowledge of molecular biology. |
| Knowledge of molecular biology. |
| learning outcomes |
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| to describe the principles of the basic methods of GMO preparation |
| to describe the principles of the basic methods of GMO preparation |
| to analyze information about new methods and their applicability |
| to analyze information about new methods and their applicability |
| to be familiar with information sources |
| to be familiar with information sources |
| to list examples of successful GMO use |
| to list examples of successful GMO use |
| to be familiar with future promising applications |
| to be familiar with future promising applications |
| Skills |
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| to design complementary DNA sequences with suitable properties |
| to design complementary DNA sequences with suitable properties |
| to construct an expression vector in silico |
| to construct an expression vector in silico |
| to use selected software tools |
| to use selected software tools |
| to perform basic operations in a GMO laboratory |
| to perform basic operations in a GMO laboratory |
| search for desired sequences in databases and manipulate them |
| search for desired sequences in databases and manipulate them |
| teaching methods |
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| Knowledge |
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| Dialogic (Discussion, conversation, brainstorming) |
| Dialogic (Discussion, conversation, brainstorming) |
| Methods for working with texts (Textbook, book) |
| Methods for working with texts (Textbook, book) |
| Monologic (Exposition, lecture, briefing) |
| Monologic (Exposition, lecture, briefing) |
| Skills |
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| Practice exercises |
| Practice exercises |
| Simple experiments |
| Simple experiments |
| assessment methods |
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| Knowledge |
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| Grade (Using a grade system) |
| Grade (Using a grade system) |
| Oral examination |
| Oral examination |
| Analysis of works made by the student (Technical products) |
| Analysis of works made by the student (Technical products) |
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Recommended literature
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BLAIR, R., REGENSTEIN, J.M. Genetic modification and food quality: a down to earth analysis. Chichester: Wiley Blackwell, 2015. ISBN 978-1-118-82364-4.
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SNUSTAD, D.P., SIMMONS, M.J., RELICHOVÁ, J. et al. Genetika. Brno: Masarykova univerzita, 2009.
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VERMA, D.K., PATEL, A.R., BILLORIA, S., KAUSHIK, G., KAUR, M. (Ed.). Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential.. Palm Bay, 2023. ISBN 978-1-77463-728-9.
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