Biotechnology Project IMPORTANT The video on the slide will be on every slide. It is pretty much just me talking. It is somewhat like a tutorial (make sure volume is on). Thank you! (Also, click on “Slide Show”, then go to “View Show” to watch the entire show with transitions and other things.) By Quinlan Bruce FI8B December 8, 2010 By Quinlan Bruce FI8B December 8, 2010

Job Title: Genetically Modified Food Engineer (focus on safety) What are Genetically Modified Foods? Double click on the link above! tch?v=jAP6ZtfP9ZQ

Salary Range The salary range of a Genetically Modified Food Engineer really depends on the education level. In 1999, people with a B.S. (Bachelor of Science) may have earned around $20,000. People with a M.S. (master of science) may have earned around $30,000, while entry positions for a Ph.D. degree were earning around $50,000. Senior-level Ph.D. positions may have earned $150,000.

The Salary Range (Graph form) Amo unt of money (in thousands) $150 $50 $30 $

Education Required The education required for the job of the Genetically Modified Food Engineer is: You need to go to school for an additional three or four years after receiving a bachelor's degree (3-5 years) to obtain a doctoral degree. A few genetic engineering research scientists get both a doctor of medicine (M.D.) degree and a doctoral (Ph.D.) degree. In high school, you may want to specialize in biology, microbiology, genetics, and other specialized bioscience or medical science.

Education

Duties required for the job Most Genetically Modified Food Engineers spend a large amount of their time in clean, well made laboratories. They generally work thirty five to forty hours a week. In some cases, they may work extra hours to complete special projects. Genetically Modified Food Engineers usually work as part of a team. They must be able to cooperate and communicate with other scientists in their field. They should enjoy working with precise and difficult work and be willing to work well with safety standards. Most Genetically Modified Food Engineers spend a large amount of their time in clean, well made laboratories. They generally work thirty five to forty hours a week. In some cases, they may work extra hours to complete special projects. Genetically Modified Food Engineers usually work as part of a team. They must be able to cooperate and communicate with other scientists in their field. They should enjoy working with precise and difficult work and be willing to work well with safety standards.

How it is linked to Biotechnology Like I said in my description of biotechnology… Biotechnology is using living things to create products or to do tasks for human beings. Biotechnology is based on biology, especially when used in agriculture, medicine, food science, and engineering. Genetic engineering is considered an area of biotechnology that induces cell alterations in organisms. It is the use of scientific techniques like modifying plants. Like I said in my description of biotechnology… Biotechnology is using living things to create products or to do tasks for human beings. Biotechnology is based on biology, especially when used in agriculture, medicine, food science, and engineering. Genetic engineering is considered an area of biotechnology that induces cell alterations in organisms. It is the use of scientific techniques like modifying plants.

The type and specifics of biotechnology used for this career 1.Molecular Genetics: The branch of genetics on a molecular level. It deals with issues such as how a gene is copied, how genes are turned on and off when their activity is needed or not needed. 2.Microbiology: The study of microorganisms, which are microscopic. includes virology, mycology, parasitology, bacteriology and other branches.It is closely related to the field of molecular biology. 3.Biochemistry: Biochemistry is the study of chemical processes in living organisms. Biochemistry deals with structures and functions of cellular components such as proteins and other biomolecules. 1.Molecular Genetics: The branch of genetics on a molecular level. It deals with issues such as how a gene is copied, how genes are turned on and off when their activity is needed or not needed. 2.Microbiology: The study of microorganisms, which are microscopic. includes virology, mycology, parasitology, bacteriology and other branches.It is closely related to the field of molecular biology. 3.Biochemistry: Biochemistry is the study of chemical processes in living organisms. Biochemistry deals with structures and functions of cellular components such as proteins and other biomolecules.

The newest discoveries in the field One of the newest discoveries in the field are that you may see extreme increases in GM product development as researchers gain increasing access to genomic resources that are applicable to organisms beyond the scope of individual projects. New discoveries may be changed in directions to interests of rich countries. One of the newest discoveries in the field are that you may see extreme increases in GM product development as researchers gain increasing access to genomic resources that are applicable to organisms beyond the scope of individual projects. New discoveries may be changed in directions to interests of rich countries.

Who the employers and associated partners are in the field Genetic engineering research scientists can become project leaders or administrators of entire research programs. Some genetic engineering research scientists may be able to start their own consulting firms or biotechnology laboratories. Research scientists will be in high demand as more and more applications for genetic engineering are found in medicine, agriculture, and private industry. Genetic engineering research scientists can become project leaders or administrators of entire research programs. Some genetic engineering research scientists may be able to start their own consulting firms or biotechnology laboratories. Research scientists will be in high demand as more and more applications for genetic engineering are found in medicine, agriculture, and private industry.

Safety Issues a)There are human health impacts, including allergens, transfer of antibiotic resistance markers and unknown effects. b)It’s more difficult to evaluate the safety of crop-derived foods than individual chemical, drug, or food additives. c)Crop foods are more complicated and their composition changes according to differences in growth and agronomic conditions. d)DNA technology include potential losses of biodiversity and negative impacts on other aspects of the environment. e)Possible allergic reactions to the transferred protein. ( For example, if a gene from Brazil nuts that produces an allergen were transferred to soybeans, an individual who is allergic to Brazil nuts might now also be allergic to soybeans). a)There are human health impacts, including allergens, transfer of antibiotic resistance markers and unknown effects. b)It’s more difficult to evaluate the safety of crop-derived foods than individual chemical, drug, or food additives. c)Crop foods are more complicated and their composition changes according to differences in growth and agronomic conditions. d)DNA technology include potential losses of biodiversity and negative impacts on other aspects of the environment. e)Possible allergic reactions to the transferred protein. ( For example, if a gene from Brazil nuts that produces an allergen were transferred to soybeans, an individual who is allergic to Brazil nuts might now also be allergic to soybeans).

The Benefits I.Improved resistance to disease, pests, and herbicides II.Better taste and better quality III.Increased resistance, productivity, hardiness, and feed efficiency IV.Able to produce more of meat, eggs, and milk V.Improved animal health and diagnostic methods VI.Increased food security for growing populations. VII.Pest resistance: Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. VIII.Disease resistance: There are many viruses, fungi and bacteria that cause plant diseases. I.Improved resistance to disease, pests, and herbicides II.Better taste and better quality III.Increased resistance, productivity, hardiness, and feed efficiency IV.Able to produce more of meat, eggs, and milk V.Improved animal health and diagnostic methods VI.Increased food security for growing populations. VII.Pest resistance: Crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. VIII.Disease resistance: There are many viruses, fungi and bacteria that cause plant diseases.

Bibliography  All pictures are from Clip Art  “Genetically Modified Foods and organisms”. Human Genome Project Information. (Dec. 2, 2010).  Pusztai, Arpad “Genetically Modified Foods: Are They a Risk to Human/Animal Health?”. Action Bioscience. (Nov. 14, 2010).  Whitman, Debroah B. “Genetically Modified Foods: Harmful or Helpful?”. CSA. (Dec. 5, 2010).  “Genetic Engineer”. Book Rags. (Nov. 22, 2010).  “Genetic Engineering Research Scientist”. State University Careers. (Nov. 19/Dec. 3, 2010).  “Biotechnology”. FAQS. (Nov. 29, 2010)  “Genetically Modified Foods”. Crystalinks. (Nov. 25, 2010)  All pictures are from Clip Art  “Genetically Modified Foods and organisms”. Human Genome Project Information. (Dec. 2, 2010).  Pusztai, Arpad “Genetically Modified Foods: Are They a Risk to Human/Animal Health?”. Action Bioscience. (Nov. 14, 2010).  Whitman, Debroah B. “Genetically Modified Foods: Harmful or Helpful?”. CSA. (Dec. 5, 2010).  “Genetic Engineer”. Book Rags. (Nov. 22, 2010).  “Genetic Engineering Research Scientist”. State University Careers. (Nov. 19/Dec. 3, 2010).  “Biotechnology”. FAQS. (Nov. 29, 2010)  “Genetically Modified Foods”. Crystalinks. (Nov. 25, 2010) Thank you for listening! Feel free to check out some of these sites! ch?v=8gvMlmBocn4 Check out the funny video above!