Concept and basis of biotechnology. DNA: properties, replication, transcription and translation. Application of biotechnology in agriculture and food science. Cell and tissue culture technology. Crop and animal improvement through the application of new techniques. Transgenic plants and animals. Marker assisted selection in crop and animal breeding programmes Introduction of new genes: their evaluation and potential risks. Transgenic animals with new traits and as bioreactors for producing pharmaceutical compounds and therapeutics. Managing plant and animal diseases: use of molecular methods of pathogen diagnosis, characterization and monitoring. Transgenic foods. Ethical issues; testing; current guidelines for the production, release and movement of transgenic species; labeling and traceability; trade related aspects; risk assessment and risk management. Public perception of transgenic foods. Principles of Biosafety for food security: Biosafety protocols and policies.
