Detection of Genetically-Modified Foods via PCR, Western Blot and Elisa Analyses: An Undergraduate Biotechnological Laboratory Techniques Course

Session Format

Poster Session (60 minutes)

Location

Holiday Inn

Second Time and Location

Friday, March 8 from 9:00-9:20 a.m. at the Nessmith-Lane Conference Center

Abstract for the conference program

Georgia Gwinnett College’s 4-year Undergraduate Research Experience (URE) aims to give STEM students the opportunity to conduct course-embedded research at every stage in their undergraduate careers. As part of the 4-year URE, Biotechnology Laboratory, a senior-level course that focuses on molecular biology laboratory techniques applied in the field of Biotechnology, has been redesigned to include an inquiry-based project investigating genetically-modified (GM) foods. To reinforce the central dogma of Biology, students tested for genetic modification at both the gene and protein levels. Each student group designed experiments to analyze foods at the DNA level using DNA gel electrophoresis and PCR and at the protein level using ELISA, SDS PAGE, and immunoblotting. These experiments tested for the presence of GM food markers, including Bacillus thuringiensis crystal proteins and the 35S cauliflower mosaic virus promoter. Students were especially invested in the research experience since foods originated from their local environment including nearby grocery stores, farmers’ markets, vending machines, and campus cafeterias. In addition to biotech skills, students were trained in general laboratory skills e.g. maintenance of lab notebooks and preparation of lab reports. Gains in student learning were assessed using pre- and post-content quizzes. Additionally, attitudinal surveys were administered to gauge student perspectives on scientific research and interest in graduate and professional school. Students have responded favorably to the new lab module, reporting that designing their own experiments gave them more ownership of their work. Overall, this project provided students the opportunity to conduct authentic biotechnological research, to learn laboratory techniques necessary for investigation at the DNA and protein level, and to become more informed participants in the global debate over the use of GM foods.

Proposal Track

Non-research Project

Start Date

3-7-2014 7:00 PM

End Date

3-7-2014 9:00 PM

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

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Mar 7th, 7:00 PM Mar 7th, 9:00 PM

Detection of Genetically-Modified Foods via PCR, Western Blot and Elisa Analyses: An Undergraduate Biotechnological Laboratory Techniques Course

Holiday Inn

Georgia Gwinnett College’s 4-year Undergraduate Research Experience (URE) aims to give STEM students the opportunity to conduct course-embedded research at every stage in their undergraduate careers. As part of the 4-year URE, Biotechnology Laboratory, a senior-level course that focuses on molecular biology laboratory techniques applied in the field of Biotechnology, has been redesigned to include an inquiry-based project investigating genetically-modified (GM) foods. To reinforce the central dogma of Biology, students tested for genetic modification at both the gene and protein levels. Each student group designed experiments to analyze foods at the DNA level using DNA gel electrophoresis and PCR and at the protein level using ELISA, SDS PAGE, and immunoblotting. These experiments tested for the presence of GM food markers, including Bacillus thuringiensis crystal proteins and the 35S cauliflower mosaic virus promoter. Students were especially invested in the research experience since foods originated from their local environment including nearby grocery stores, farmers’ markets, vending machines, and campus cafeterias. In addition to biotech skills, students were trained in general laboratory skills e.g. maintenance of lab notebooks and preparation of lab reports. Gains in student learning were assessed using pre- and post-content quizzes. Additionally, attitudinal surveys were administered to gauge student perspectives on scientific research and interest in graduate and professional school. Students have responded favorably to the new lab module, reporting that designing their own experiments gave them more ownership of their work. Overall, this project provided students the opportunity to conduct authentic biotechnological research, to learn laboratory techniques necessary for investigation at the DNA and protein level, and to become more informed participants in the global debate over the use of GM foods.