Assignment 2.

Study the Characteristics of Genetically Modified Food

Assignment description

Genetically Modified Food (GMF) is a real example of developments in genetics and its
application in the food industry. The objective of this assignment is for you to describe
Genetically Modified Food that is commercially available.
Determine the Genetically Modified Food that is assigned to your group. Each group
is assigned a different food.
Study the characteristics of the product based on various references. Use the internet
to search for genetically modified food
Write your report using the following format.
Description
Na
me
of
food
/pro
duct

(write the name of the food/product as given by the

manufacturer of its commercial name)

Pro
duc
er

(Write the name of the manufacturer or developer)

Ne
w
char
acte
risti
c
intro
duc
ed

(Write the new characteristic the products yields as a

result of the genetic modification)

Res
pon
sibl
e
gen
e
and
its
origi
n

(Write the gene responsible for that new characteristic and its
origin organism)

Dev
elop
men
t
proc
ess

(Write the methods used starting from gene construction up to

the successful living plant/organism created)

Pro
and
cont
ra
opin
ions

(Write the arguments for and against the genetically modified

food/product you are studying)

In addition to the completed table above, each group must attach the minutes of their
discussions.

Scoring and grading

This assignment will be graded based on the following rubric (criteria for scoring).

Criteria
# of
group
discussi
on
(7,5%)
Minutes
of
discussi
on
(15%)

Determi
nation of
GMO/F
(10%)

50 - 65
1-2 times

66 - 80
3 times

Opini
ons
of
atten
dees
are
writte
n
Reas
ons
are
not
foun
d in
minu

Opinion
s of
attende
es are
written
and
conclud
ed
Reason
s are
found in
minutes

81 - 100
More than 3 times

Opinions of
attendees
are written
and
concluded,
and a
follow up is
written
Reasons
are found
and
discussed
in minutes

tes
Validity
of
informati
on
(60%)

More
than
2
descr
iption
s
cont
ain
error
s

2
descript
ions
contain
errors

Less than
2
description
s contain
errors

Referen
ces (7,5
%)

Cont
ains
refer
ence
s
older
than
year
2000

Contain
s
referen
ces
older
than
year
2005

Contains
references
older than
year 2010

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