《基因工程与功能性食品》课程教学大纲(2021版) 课程基本信息(Course Information) 课程代码 *学时 (Course F0ST3417 (Credi 32 ·学分 (Credits) 2 Code) Hours) 课程名弥 基因工程与功能性食品 (Course Name) Genetic Engineering and Functional Food 课程类型 选修课/Elective Course (Course Type 授课对象 he course is intended for advanced undergraduates and graduate studentsin biological Audience) orticulture,or related fields. 授课语言 英语/English Instruction “开课院系 (School) 农业与生物学院/School of Agriculture and Biology 先修课程 后选课程 roductory biology 5 usheng Gan教授 硬程备需人 美国康奈尔大学终身教授，课程网址 (Instructor) 博士生导师 (Course Webpage 本门课程主要包含两部分主要内容，第一部分主题为“粮食作物的基因 程：缪见和真理”，由甘苏生教授主讲。主要围绕转基因这一具有争议的热 点话题展开，内容重点讨论关于转基因用于食品或食品成分的安全性让人 担忧的问愿：本模块课程将通过案例重点讨论基因工程作物如何转基因， 课程简介（中如何提高营养价值，如何在必要时检测食物是香转基因或者是否含有转 文) 因成分。 (Description)第二部分主题为°功能性食品概论~本门课程由刘瑞海教授主讲，主要围绕预 防疾病和促进健康中的功能性食品、生物活性化合物和膳食补充剂展开。重 点内容包括功能性食品和膳食补充剂效用的作用机制和科学证据。同时也 将讨论关于生物标记物、安全和效用测试以及关于功能性食品和膳食补充 剂的规定。 *课程简介（英 This course conclude 2 parts: 文) "Genetic Engineering of Food Crops:Myths and Truths":Geneticall nism (GMO)has been a hot tope th.e of he mjor the safety when served asour foodor food ingredents.This
《基因工程与功能性食品》课程教学大纲（2021 版） 课程基本信息（Course Information） 课程代码 （Course Code） FOST3417 *学时 （Credit Hours） 32 *学分 （Credits） 2 *课程名称 （Course Name） 基因工程与功能性食品 Genetic Engineering and Functional Food 课程类型 (Course Type) 选修课/Elective Course 授课对象 （Target Audience） The course is intended for advanced undergraduates and graduate students in food science, nutrition, biological sciences, toxicology, plant science, and horticulture, or related fields. 授课语言 (Language of Instruction) 英语/English *开课院系 （School） 农业与生物学院/School of Agriculture and Biology 先修课程 （Prerequisite） Introductory biology 后续课程 (post） 无 *课程负责人 （Instructor） Susheng Gan 教授 美国康奈尔大学终身教授， 博士生导师 课程网址 (Course Webpage) *课程简介（中 文） （Description） 本门课程主要包含两部分主要内容，第一部分主题为“粮食作物的基因工 程:缪见和真理”，由甘苏生教授主讲。主要围绕转基因这一具有争议的热 点话题展开，内容重点讨论关于转基因用于食品或食品成分的安全性让人 担忧的问题；本模块课程将通过案例重点讨论基因工程作物如何转基因， 如何提高营养价值，如何在必要时检测食物是否转基因或者是否含有转基 因成分。 第二部分主题为“功能性食品概论”本门课程由刘瑞海教授主讲，主要围绕预 防疾病和促进健康中的功能性食品、生物活性化合物和膳食补充剂展开。重 点内容包括功能性食品和膳食补充剂效用的作用机制和科学证据。同时也 将讨论关于生物标记物、安全和效用测试以及关于功能性食品和膳食补充 剂的规定。 *课程简介（英 文） （Description） This course conclude 2 parts: “Genetic Engineering of Food Crops: Myths and Truths”: Genetically modified organism (GMO) has been a hot topic with controversy. One of the major concerns is on the safety when served as our food or food ingredients. This
1-redit modular course will of genetic engineered rops with improved,and how to detect,if necessary,your food may be geneticall engineered or may contain GMO ingredients. "Introduetion to Funetional Foods"covers functional foods,bioactive ompounds,and dietary supplements in disease prevention and health otion.Emphasis area mechanisms of action and scientifi evidence of functional foods and dietary supplements.Biomarkers safety and efficacy testing,and regulations for functional foods and dietary supplements will also be discussed. 课程目标与内容(Course objectives and contents) For“Introduction to Functional Foods”": .Apply the scientific principles necessary to evaluate the benefits and risk of functional foods and dietary supplements (BI.B2) 2.Evaluate the latest information on the rapidly growing field of functional foods and dietary supplements.(B4,C3) 3.Integrate and apply core competencies in Food Chemistry and Nutrition to solve/explain practical product development in functional foods and dietary supplements.(B3,C2) 4.Explain the roles of nutrients and bioactive ompounds in functional foods and dietary supplements “课程目标 that impact human health.(B1,B2,B3.C4) (Course"Genetic Engineering of Food Crops" 5.The students will be able to understand the nature of genetic engineering of erops vs.conventional plant breeding(B2,B4) 6.The students will be able to evaluate and assess the nutritional and omical values of various improved crops by genetic engineering(B3C3) 7.The students will be able to identify and use various techniques to nonitor/determine if their food is GMO or contains ingredients derived from GMO.(B2.B3.B5) 8.The students will be able to develop sciene-based ritic GMO issues in general and engineered food crops in particular.(C3.C5) *教学内容进尼 安排及对应 教学内容（要点） 教学形式 程目标(C1as 核要求 融入点 目标
1-credit modular course will discuss case studies of genetic engineered crops with emphases on how they are genetically engineered, how the nutritional values are improved, and how to detect, if necessary, your food may be genetically engineered or may contain GMO ingredients. “Introduction to Functional Foods” covers functional foods, bioactive compounds, and dietary supplements in disease prevention and health promotion. Emphasis areas will include the mechanisms of action and scientific evidence of efficacy of functional foods and dietary supplements. Biomarkers, safety and efficacy testing, and regulations for functional foods and dietary supplements will also be discussed. 课程目标与内容（Course objectives and contents） *课程目标 (Course Object) For “Introduction to Functional Foods”: 1. Apply the scientific principles necessary to evaluate the benefits and risk of functional foods and dietary supplements. (B1,B2) 2. Evaluate the latest information on the rapidly growing field of functional foods and dietary supplements. (B4, C3) 3. Integrate and apply core competencies in Food Chemistry and Nutrition to solve/explain practical product development in functional foods and dietary supplements.（B3, C2） 4. Explain the roles of nutrients and bioactive compounds in functional foods and dietary supplements that impact human health.（B1,B2, B3,C4） For “Genetic Engineering of Food Crops”: 5. The students will be able to understand the nature of genetic engineering of crops vs. conventional plant breeding.(B2, B4) 6. The students will be able to evaluate and assess the nutritional and economical values of various improved crops by genetic engineering.(B3,C3) 7. The students will be able to identify and use various techniques to monitor/determine if their food is GMO or contains ingredients derived from GMO.(B2,B3,B5) 8. The students will be able to develop science-based critical thinking of the GMO issues in general and engineered food crops in particular.(C3,C5) *教学内容进度 安排及对应课 程目标 (Class 章节 教学内容（要点） 学时 教学形式 作业及考 核要求 课程思政 融入点 对应课程 目标
Schedule Reading 0r1 指导学生 Course assigned 脚踏实 Objectives Introduction to Lectures materials地。勤奋 functional foods and and and 努力，培 课程目 标1 dietary supplements, discussion participat养及增强 ion in 学生的专 业意 n Reading of 培养学生 assigne Lectures materia 对生物质 Phytochemicals and 能基础知课程目 and and bioactive compounds discussion particina 识的专业标1,2 兴趣，增润 ion in 专业意识 discussio n Reading of Health benefits of fruit Lectures vegetables,and whole 3 and and 课程目 标1,23 grains:Plant oils and nuts discussion participa ion in n Reading 通过对饮 料中的生 of assigned 物活性物 ectures material 质的学习 Bioactive compounds of 2 and 激起学生课程 beverages;Phytosterols, and 对推陈出标3 discussion participa 新的浓厚 ion in 趨.挤养 discussio n 学生的探 索精神 Reading通过案列 of 学习.培养 Case study and discussion Lectures assigned 学生解课程目 and materials Hyperter cuss and 社会实际标3,4 participat 问题的能 ion in
Schedule & Requirements & Course Objectives) 1 Introduction to functional foods and dietary supplements; 2 Lectures and discussion Reading of assigned materials and participat ion in discussio n 指导学生 脚踏实 地，勤奋 努力，培 养及增强 学生的专 业意识 课程目 标 1 2 Phytochemicals and bioactive compounds 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 培养学生 对生物质 能基础知 识的专业 兴趣，增强 专业意识 课程目 标 1,2 3 Health benefits of fruits, vegetables, and whole grains; Plant oils and nuts 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 课程目 标 1,2,3 4 Bioactive compounds of beverages; Phytosterols; 2 Lectures and discussion Reading of assigned materials and participat ion in discussio n 通过对饮 料中的生 物活性物 质的学习 激起学生 对推陈出 新的浓厚 兴趣，培养 学生的探 索精神 课 程 目 标 3 5 Case study and discussion: Dietary Approaches to Stop Hypertension (DASH); 3 Lectures and discussion Reading of assigned materials and participat ion in 通过案例 学习，培养 学生解决 社会实际 问题的能 力 课 程 目 标 3,4
n Reading 3 and 课程 unctional foods and dietar 目标3,4 discussion participa supplements ion in discussio Introduction and Reading overview of genctic of 培养学生 engineering of crops vs. assigned 对生物 nventional plant Lectures material breeding:biological and 2 and and 能基础知课程目 识的专业标5 technological principles 兴趣，增 ion in 专业意识 discussio n Case studies:1.Geneti Reading engineering of golden of 指导学生 rice (beta-carotene assigned 脚著实地 piosynthesis.sources of Lectures materials 勤奋努力课程目 genes for the 1 and 2 and and generations of golder 培养及增标5 强学生的 rice,etc.)2:Genetic ion in 专业意识 engineering of discussio FlavrSavr tomato n Reading of Case study:3:Genetic assigned engineering of soybean Lecturesmaterials with heart-healthy fats 课程目 and and 4:Genetic engineering discussion participa 标5.，6 ion in discussic n Case studies:5:Genetic Reading培养学生 ectures or 树立自然 2 观课程 and potato:6:Genetic materials点，牢固树标5,6 engineering of and立正确的 herbicide resistance in articipat世界观
discussio n 6 Micronutrient fortification of food; Regulations of functional foods and dietary supplements 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 课 程 目标 3,4 7 Introduction and overview of genetic engineering of crops vs. conventional plant breeding: biological and technological principles 2 Lectures and discussion Reading of assigned materials and participat ion in discussio n 培养学生 对生物质 能基础知 识的专业 兴趣，增强 专业意识 课 程 目 标 5 8 Case studies: 1. Genetic engineering of golden rice (beta-carotene biosynthesis, sources of genes for the 1st and 2nd generations of golden rice, etc.) ; 2 : Genetic engineering of FlavrSavr tomato 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 指导学生 脚踏实地， 勤奋努力， 培养及增 强学生的 专业意识 课 程 目 标 5 9 Case study: 3: Genetic engineering of soybean with heart-healthy fats ; 4: Genetic engineering of biofortified cassava 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 课 程 目 标 5,6 10 Case studies: 5: Genetic engineering of nonbrowning apple and potato; 6: Genetic engineering of herbicide resistance in 2 Lectures and discussion Reading of assigned materials and participat 培养学生 树 立自然 辩 证 观 点，牢固树 立正确的 世 界观、 课 程 目 标 5，6
ion in人生观和 genes and gene products,etc) n Case study:7:Genetic engineering of insect istance in food Reading (Bt as a an example:gene and its product, assigned selective toxicity to Lectures materials insects vs.human 3 课程目 and and beings,etc),8:Genetic 标7.8 discussion particina ion in resistance in food crops papava as an example n ring spot virus coat protein gene,etc) Reading 拓宽学生 of 的国际化 Methods for detecting 视野，具有 assigned GM crops in food 对多元文 DNA and/or rna. 化的包容课程目 and based tech and iques discussionparticipa 心态，胸怀标78 protein-based 天下，以 techniques ion in 进全人类 discussic 福祉为己 n 任 注 建议按照教学周周学时编料 注2：相应章节的课程思政融入点根据实际情况填写。 考核方式 Attendance (40%) (Grading) Final presentation(60%) 参考资料： 教材或参考资 The text,Energy Systems Engineering.Francis Vanck,Louis Albright and 料(Textbooks Largus Angenent,McGraw Hill,NY,2016,ISBN 978-0-07-1787789-9 will &Other e a maior book beca reference.However,students will not to purchase se handouts will b ded to st urrent and relevant sources and from refereed publications 其它(Morc) 备注(Notes)
food crops (roundup as an example: genes and gene products, etc) ion in discussio n 人生观 和 价值观 11 Case study: 7: Genetic engineering of insect resistance in food crops (Bt as an example: gene and its product, selective toxicity to insects vs. human beings, etc); 8: Genetic engineering of disease resistance in food crops (papaya as an example: ring spot virus, coat protein gene, etc) 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 课 程 目 标 7,8 12 Methods for detecting GM crops in food: DNA and/or RNAbased techniques; protein-based techniques 3 Lectures and discussion Reading of assigned materials and participat ion in discussio n 拓宽学生 的国际化 视野，具有 对多元文 化的包容 心态，胸怀 天下，以增 进全人类 福祉为己 任 课 程 目 标 7,8 注 1：建议按照教学周周学时编排。 注 2：相应章节的课程思政融入点根据实际情况填写。 *考核方式 (Grading) Attendance (40%) Final presentation (60%) *教材或参考资 料 (Textbooks & Other Materials) 参考资料： The text, 'Energy Systems Engineering', Francis Vanek, Louis Albright and Largus Angenent, McGraw Hill, NY, 2016, ISBN 978-0-07-1787789-9 will be a major reference. However, students will not be required to purchase the book because specific course handouts will be provided to students from current and relevant sources and from refereed publications 其它（More） 备注（Notes）
备注说明 1.带内容为必填项。 2.课程简介字数为300-500字；课程大纲以表述清楚教学安排为宜，字数不限
备注说明： 1．带*内容为必填项。 2．课程简介字数为 300-500 字；课程大纲以表述清楚教学安排为宜，字数不限