Application deadline: 22 November 2026
This course explores how biotechnology and emerging technologies can help address the nutritional and environmental challenges facing food systems. With a focus on alterThis lecture presents the main applications of biotechnology in the genetic improvement of eucalyptus developed by RAIZ. We will explore tools like molecular genetics, clonal propagation, genomic selection, and new genetic editing techniques, highlighting their contribution to increasing forest productivity, conserving genetic diversity, and developing more resilient and sustainable forests.native proteins, it introduces insect proteins, microbial production, cultivated meat and 3D food printing. Participants will examine the scientific principles behind these approaches and critically discuss their potential, limitations and implications for food safety and consumer acceptance.
Course Time
11h30 WET | 12h30 CET | 13h30 EET
Tutors
Joana Costa
Contact Hours
1
European Qualifications Framework (EQF)
Bachelor level (EQF6)
Prerequisites
None
Further information
Course Recognition
Attendance certificate upon request
Learning Outcomes
By the end of this lecture, students will be able to:
Understand how biotechnology is applied to the genetic improvement of eucalyptus, exploring molecular genetics tools, clonal propagation, genomic selection, and new genomic techniques, as well as their contribution to productivity, sustainability, and innovation in the Portuguese forest.
Literature & Materials
Powerpoint presentation
Please note
Please be aware of the course timezone provided in the course description. Converting the course times to your timezone may be necessary to ensure your availability.
