PLBRG 4070 - Nutritional Quality Improvement of Food Crops

(CU-SBY)

Fall. 2 credits.

Prerequisite: one majors-level biology course or permission of instructors.

M. Gore, L. Li.

Introduction to biofortification of crop plants for enhancing their nutritional quality and health-promoting properties. The course discusses strategies and breeding methods to modify the contents of micronutrients, vitamins, and phytochemicals,and prebiotics as well as the qualities of proteins and lipids with regard to improving food crops for human nutrition and health.

Outcome 1: Students will be able to describe the needs for crop bio-fortification and quality trait improvement.

Outcome 2: Students will be able to explain the scientific bases behind the approaches used for nutritional quality improvement.

Outcome 3: Students will know the current status of development and commercialization of improved crops.

Outcome 4: Students will demonstrate the ability of presentation.