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Module 2: Biotechnology and the Consumer: Objectives and Overview - Biotechnology and the Consumer Sarah Scheerger Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA Nancy Lewis Department of Agronomy and Horticulture at University of Nebraska-Lincoln, USA Lesson Navigation Tips: - Click on 'Animations' button found to the left in order to view the animation which supplements this lesson. You can also click on the animation icon within the text. - Click once on figures to see enlarged versions. - Click once on words in color to bring up their definitions. This lesson discusses the risks and benefits of biotechnology as well as the common consumer concerns with biotechnology. The concerns include questions about antibiotic resistance, the potential for biotechnology products to be allergenic, as well as concerns for the environment. Some of the benefits of biotechnology include the ability of reducing specific proteins from foods that could be harmful to some individuals, improving nutrient content, and reducing the use of pesticides. After completing Module Two: Biotechnology and the Consumer, participants should: Know the three FDA guidelines for labeling foods created with biotechnology Be able to explain three biotechnology issues that are of concern to consumers. Identify two proven benefits possible with biotechnology Development of this lesson was supported in part by USDA Initiative for Future Agriculture and Food Systems (IFAFS) and the Cooperative State Research, Education, & Extension Service, U.S. Dept of Agriculture under Agreement Number 00-52100-9710. Any opinions, findings, conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.