GENETICS AND GENETIC MODIFICATION OF FOOD

Course ID: BBŻ-SE>GENGMŻ
Course title: GENETICS AND GENETIC MODIFICATION OF FOOD
Semester: 2 / Spring
ECTS: 4
Lectures/Classes: 15 / 30 hours
Field of study: Food Safety
Study cycle: 1st cycle
Type of course: ---
Prerequisites:
Contact person: dr Tomasz Strzała tomasz.strzala@upwr.edu.p
Short description: During course realisation subjects of broadly defined classical genetics will be discussed.
Full description: Geneticdetermination of the traits of the animal organism, inheritance and variability in quality and quantity, mutagenic factors, classical and molecular genetics, animal genome size, introduction to population genetics.
Bibliography: Alberts et al.: Essential Cell Biology, Fourth Edition, Garland Science, 2013. Brooker R. Genetics: Analysis and Principles, McGraw-Hil, 2011. Hartwell et al. Genetics: From Genes to Genomes, McGraw-Hill Education; 5th edition, 2014.
Learning outcomes: Knowledge: Student knows the basiclaws of genetics in general animal genetics, including cytogenetics, immunogenetics, genetics ofthe process of forming gender, genetics of development and genetics of quantitative traits BZ_W01, BZ_W09, Skills: Student is able to solve issues related to Mendelian inheritance (also in the features of sex-linked and autosomal conjugated traits), distinguishes between variability of qualitative and quantitative traits, BZ_U01, BZ_U05,
Assessment methods and assessment criteria: student who has completed the exercise, effective written examination, during which you should answer the questions presented in the form of problems to solve. If the exam you will fail in the first period, the student has the right to take it again in the second period.

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