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Introduction of Genetically Modified Organisms (GMOs)

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Revolutionary, valuable addition to our food or harmful health risk? Genetically modified organisms (or GMOs for short) are still an unknown quantity for many people. There’s little factual information and lots of conspiracy theories around modified crops and animals, making people cautious to say the least. This Google Slides and PowerPoint template is your chance to compile information, speak about the science, advantages and risks of genetic modification, and give your audience a foundation for building their own opinion. Download and edit this slide deck full of subject-related illustrations and clear visual representations of data!

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Food, genetically modified

These questions and answers have been prepared by WHO in response to questions and concerns from WHO Member State Governments with regard to the nature and safety of genetically modified food.

Genetically modified organisms (GMOs) can be defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. The technology is often called “modern biotechnology” or “gene technology”, sometimes also “recombinant DNA technology” or “genetic engineering”. It allows selected individual genes to be transferred from one organism into another, also between nonrelated species. Foods produced from or using GM organisms are often referred to as GM foods.

GM foods are developed – and marketed – because there is some perceived advantage either to the producer or consumer of these foods. This is meant to translate into a product with a lower price, greater benefit (in terms of durability or nutritional value) or both. Initially GM seed developers wanted their products to be accepted by producers and have concentrated on innovations that bring direct benefit to farmers (and the food industry generally).

One of the objectives for developing plants based on GM organisms is to improve crop protection. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance towards herbicides.

Resistance against insects is achieved by incorporating into the food plant the gene for toxin production from the bacterium Bacillus thuringiensis (Bt). This toxin is currently used as a conventional insecticide in agriculture and is safe for human consumption. GM crops that inherently produce this toxin have been shown to require lower quantities of insecticides in specific situations, e.g. where pest pressure is high. Virus resistance is achieved through the introduction of a gene from certain viruses which cause disease in plants. Virus resistance makes plants less susceptible to diseases caused by such viruses, resulting in higher crop yields.

Herbicide tolerance is achieved through the introduction of a gene from a bacterium conveying resistance to some herbicides. In situations where weed pressure is high, the use of such crops has resulted in a reduction in the quantity of the herbicides used.

Generally consumers consider that conventional foods (that have an established record of safe consumption over the history) are safe. Whenever novel varieties of organisms for food use are developed using the traditional breeding methods that had existed before the introduction of gene technology, some of the characteristics of organisms may be altered, either in a positive or a negative way. National food authorities may be called upon to examine the safety of such conventional foods obtained from novel varieties of organisms, but this is not always the case.

In contrast, most national authorities consider that specific assessments are necessary for GM foods. Specific systems have been set up for the rigorous evaluation of GM organisms and GM foods relative to both human health and the environment. Similar evaluations are generally not performed for conventional foods. Hence there currently exists a significant difference in the evaluation process prior to marketing for these two groups of food.

The WHO Department of Food Safety and Zoonoses aims at assisting national authorities in the identification of foods that should be subject to risk assessment and to recommend appropriate approaches to safety assessment. Should national authorities decide to conduct safety assessment of GM organisms, WHO recommends the use of Codex Alimentarius guidelines (See the answer to Question 11 below).

The safety assessment of GM foods generally focuses on: (a) direct health effects (toxicity), (b) potential to provoke allergic reaction (allergenicity); (c) specific components thought to have nutritional or toxic properties; (d) the stability of the inserted gene; (e) nutritional effects associated with genetic modification; and (f) any unintended effects which could result from the gene insertion.

While theoretical discussions have covered a broad range of aspects, the three main issues debated are the potentials to provoke allergic reaction (allergenicity), gene transfer and outcrossing.

Allergenicity

As a matter of principle, the transfer of genes from commonly allergenic organisms to non-allergic organisms is discouraged unless it can be demonstrated that the protein product of the transferred gene is not allergenic. While foods developed using traditional breeding methods are not generally tested for allergenicity, protocols for the testing of GM foods have been evaluated by the Food and Agriculture Organization of the United Nations (FAO) and WHO. No allergic effects have been found relative to GM foods currently on the market.

Gene transfer

Gene transfer from GM foods to cells of the body or to bacteria in the gastrointestinal tract would cause concern if the transferred genetic material adversely affects human health. This would be particularly relevant if antibiotic resistance genes, used as markers when creating GMOs, were to be transferred. Although the probability of transfer is low, the use of gene transfer technology that does not involve antibiotic resistance genes is encouraged.

Outcrossing

The migration of genes from GM plants into conventional crops or related species in the wild (referred to as “outcrossing”), as well as the mixing of crops derived from conventional seeds with GM crops, may have an indirect effect on food safety and food security. Cases have been reported where GM crops approved for animal feed or industrial use were detected at low levels in the products intended for human consumption. Several countries have adopted strategies to reduce mixing, including a clear separation of the fields within which GM crops and conventional crops are grown.

Environmental risk assessments cover both the GMO concerned and the potential receiving environment. The assessment process includes evaluation of the characteristics of the GMO and its effect and stability in the environment, combined with ecological characteristics of the environment in which the introduction will take place. The assessment also includes unintended effects which could result from the insertion of the new gene.

Issues of concern include: the capability of the GMO to escape and potentially introduce the engineered genes into wild populations; the persistence of the gene after the GMO has been harvested; the susceptibility of non-target organisms (e.g. insects which are not pests) to the gene product; the stability of the gene; the reduction in the spectrum of other plants including loss of biodiversity; and increased use of chemicals in agriculture. The environmental safety aspects of GM crops vary considerably according to local conditions.

Different GM organisms include different genes inserted in different ways. This means that individual GM foods and their safety should be assessed on a case-by-case basis and that it is not possible to make general statements on the safety of all GM foods.

GM foods currently available on the international market have passed safety assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved. Continuous application of safety assessments based on the Codex Alimentarius principles and, where appropriate, adequate post market monitoring, should form the basis for ensuring the safety of GM foods.

The way governments have regulated GM foods varies. In some countries GM foods are not yet regulated. Countries which have legislation in place focus primarily on assessment of risks for consumer health. Countries which have regulatory provisions for GM foods usually also regulate GMOs in general, taking into account health and environmental risks, as well as control- and trade-related issues (such as potential testing and labelling regimes). In view of the dynamics of the debate on GM foods, legislation is likely to continue to evolve.

GM crops available on the international market today have been designed using one of three basic traits: resistance to insect damage; resistance to viral infections; and tolerance towards certain herbicides. GM crops with higher nutrient content (e.g. soybeans increased oleic acid) have been also studied recently.

The Codex Alimentarius Commission (Codex) is the joint FAO/WHO intergovernmental body responsible for developing the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius, meaning the international food code. Codex developed principles for the human health risk analysis of GM foods in 2003.

Principles for the risk analysis of foods derived from modern biotechnology

The premise of these principles sets out a premarket assessment, performed on a caseby- case basis and including an evaluation of both direct effects (from the inserted gene) and unintended effects (that may arise as a consequence of insertion of the new gene) Codex also developed three Guidelines:

Guideline for the conduct of food safety assessment of foods derived from recombinant-DNA plants

Guideline for the conduct of food safety assessment of foods produced using recombinant-DNA microorganisms

Guideline for the conduct of food safety assessment of foods derived from recombinant-DNA animals

Codex principles do not have a binding effect on national legislation, but are referred to specifically in the Agreement on the Application of Sanitary and Phytosanitary Measures of the World Trade Organization (SPS Agreement), and WTO Members are encouraged to harmonize national standards with Codex standards. If trading partners have the same or similar mechanisms for the safety assessment of GM foods, the possibility that one product is approved in one country but rejected in another becomes smaller.

The Cartagena Protocol on Biosafety, an environmental treaty legally binding for its Parties which took effect in 2003, regulates transboundary movements of Living Modified Organisms (LMOs). GM foods are within the scope of the Protocol only if they contain LMOs that are capable of transferring or replicating genetic material. The cornerstone of the Protocol is a requirement that exporters seek consent from importers before the first shipment of LMOs intended for release into the environment.

The GM products that are currently on the international market have all passed safety assessments conducted by national authorities. These different assessments in general follow the same basic principles, including an assessment of environmental and human health risk. The food safety assessment is usually based on Codex documents.

Since the first introduction on the market in the mid-1990s of a major GM food (herbicide-resistant soybeans), there has been concern about such food among politicians, activists and consumers, especially in Europe. Several factors are involved. In the late 1980s – early 1990s, the results of decades of molecular research reached the public domain. Until that time, consumers were generally not very aware of the potential of this research. In the case of food, consumers started to wonder about safety because they perceive that modern biotechnology is leading to the creation of new species.

Consumers frequently ask, “what is in it for me?”. Where medicines are concerned, many consumers more readily accept biotechnology as beneficial for their health (e.g. vaccines, medicines with improved treatment potential or increased safety). In the case of the first GM foods introduced onto the European market, the products were of no apparent direct benefit to consumers (not significantly cheaper, no increased shelflife, no better taste). The potential for GM seeds to result in bigger yields per cultivated area should lead to lower prices. However, public attention has focused on the risk side of the risk-benefit equation, often without distinguishing between potential environmental impacts and public health effects of GMOs.

Consumer confidence in the safety of food supplies in Europe has decreased significantly as a result of a number of food scares that took place in the second half of the 1990s that are unrelated to GM foods. This has also had an impact on discussions about the acceptability of GM foods. Consumers have questioned the validity of risk assessments, both with regard to consumer health and environmental risks, focusing in particular on long-term effects. Other topics debated by consumer organizations have included allergenicity and antimicrobial resistance. Consumer concerns have triggered a discussion on the desirability of labelling GM foods, allowing for an informed choice of consumers.

The release of GMOs into the environment and the marketing of GM foods have resulted in a public debate in many parts of the world. This debate is likely to continue, probably in the broader context of other uses of biotechnology (e.g. in human medicine) and their consequences for human societies. Even though the issues under debate are usually very similar (costs and benefits, safety issues), the outcome of the debate differs from country to country. On issues such as labelling and traceability of GM foods as a way to address consumer preferences, there is no worldwide consensus to date. Despite the lack of consensus on these topics, the Codex Alimentarius Commission has made significant progress and developed Codex texts relevant to labelling of foods derived from modern biotechnology in 2011 to ensure consistency on any approach on labelling implemented by Codex members with already adopted Codex provisions.

Depending on the region of the world, people often have different attitudes to food. In addition to nutritional value, food often has societal and historical connotations, and in some instances may have religious importance. Technological modification of food and food production may evoke a negative response among consumers, especially in the absence of sound risk communication on risk assessment efforts and cost/benefit evaluations.

Yes, intellectual property rights are likely to be an element in the debate on GM foods, with an impact on the rights of farmers. In the FAO/WHO expert consultation in 2003 , WHO and FAO have considered potential problems of the technological divide and the unbalanced distribution of benefits and risks between developed and developing countries and the problem often becomes even more acute through the existence of intellectual property rights and patenting that places an advantage on the strongholds of scientific and technological expertise. Such considerations are likely to also affect the debate on GM foods.

Certain groups are concerned about what they consider to be an undesirable level of control of seed markets by a few chemical companies. Sustainable agriculture and biodiversity benefit most from the use of a rich variety of crops, both in terms of good crop protection practices as well as from the perspective of society at large and the values attached to food. These groups fear that as a result of the interest of the chemical industry in seed markets, the range of varieties used by farmers may be reduced mainly to GM crops. This would impact on the food basket of a society as well as in the long run on crop protection (for example, with the development of resistance against insect pests and tolerance of certain herbicides). The exclusive use of herbicide-tolerant GM crops would also make the farmer dependent on these chemicals. These groups fear a dominant position of the chemical industry in agricultural development, a trend which they do not consider to be sustainable.

Future GM organisms are likely to include plants with improved resistance against plant disease or drought, crops with increased nutrient levels, fish species with enhanced growth characteristics. For non-food use, they may include plants or animals producing pharmaceutically important proteins such as new vaccines.

WHO has been taking an active role in relation to GM foods, primarily for two reasons:

on the grounds that public health could benefit from the potential of biotechnology, for example, from an increase in the nutrient content of foods, decreased allergenicity and more efficient and/or sustainable food production; and

based on the need to examine the potential negative effects on human health of the consumption of food produced through genetic modification in order to protect public health. Modern technologies should be thoroughly evaluated if they are to constitute a true improvement in the way food is produced.

WHO, together with FAO, has convened several expert consultations on the evaluation of GM foods and provided technical advice for the Codex Alimentarius Commission which was fed into the Codex Guidelines on safety assessment of GM foods. WHO will keep paying due attention to the safety of GM foods from the view of public health protection, in close collaboration with FAO and other international bodies.

Food, Genetically modified

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Am I eating foods that come from GMO crops?

It is very likely you are eating foods and food products that are made with ingredients that come from GMO crops. Many GMO crops are used to make ingredients that Americans eat such as cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar. A few fresh fruit and vegetables are available in GMO varieties, including potatoes, summer squash, apples, papayas, and pink pineapples. Although GMOs are in a lot of the foods we eat, most of the GMO crops grown in the United States are used for animal food.

To make it easier for consumers to know if the foods they eat contain GMO ingredients, the U.S. Department of Agriculture maintains a list of bioengineered foods available throughout the world. Additionally, you will start seeing the “bioengineered” label on some of the foods we eat because of the new National Bioengineered Food Disclosure Standard .

GMOs, Farm to Table

Where can you find gmos.

GMO Crops in the U.S.

What GMO crops are in the United States?

Only a few types of GMO crops are grown in the United States, but some of these GMOs make up a large percentage of the crop grown (e.g., soybeans, corn, sugar beets, canola, and cotton).

In 2020 , GMO soybeans made up 94% of all soybeans planted, GMO cotton made up 96% of all cotton planted, and 92% of corn planted was GMO corn.

In 2013 , GMO canola made up 95% of canola planted while GMO sugar beets made up 99.9% of all sugar beets harvested.

Most GMO plants are used to make ingredients that are then used in other food products. For example, cornstarch can be made with GMO corn and sugar can be made with GMO sugar beets.

Corn is the most commonly grown crop in the United States, and most of it is GMO. Most GMO corn is created to resist insect pests or tolerate herbicides. Bacillus thuringiensis (Bt) corn is a GMO corn that produces proteins that are toxic to certain insect pests but not to humans, pets, livestock, or other animals. These are the same types of proteins that organic farmers use to control insect pests, and they do not harm beneficial insects, such as ladybugs. GMO Bt corn reduces the need for spraying insecticides while still preventing insect damage. While a lot of GMO corn goes into processed foods and drinks, most of it is used to feed livestock, like cows, and poultry, like chickens.

Most soy grown in the United States is GMO soy. Most GMO soy is used for food for animals, predominantly poultry and livestock, and making soybean oil. It is also used as ingredients (lecithin, emulsifiers, and proteins) in processed foods.

GMO cotton was created to be resistant to bollworms and helped revive the Alabama cotton industry. GMO cotton not only provides a reliable source of cotton for the textile industry, it is also used to make cottonseed oil, which is used in packaged foods and in many restaurants for frying. GMO cottonseed meal and hulls are also used in food for animals.

Some GMO potatoes were developed to resist insect pests and disease. In addition, some GMO potato varieties have been developed to resist bruising and browning that can occur when potatoes are packaged, stored, and transported, or even cut in your kitchen. While browning does not change the quality of the potato, it often leads to food being unnecessarily thrown away because people mistakenly believe browned food is spoiled.

By the 1990s, ringspot virus disease had nearly wiped out Hawaii’s papaya crop, and in the process almost destroyed the papaya industry in Hawaii. A GMO papaya , named the Rainbow papaya, was created to resist ringspot virus. This GMO saved papaya farming on the Hawaiian Islands.

Summer Squash:

GMO summer squash is resistant to some plant viruses. Squash was one of the first GMOs on the market, but it is not widely grown.

GMO canola is used mostly to make cooking oil and margarine. Canola seed meal can also be used in food for animals. Canola oil is used in many packaged foods to improve food consistency. Most GMO canola is resistant to herbicides and helps farmers to more easily control weeds in their fields.

GMO alfalfa is primarily used to feed cattle—mostly dairy cows. Most GMO alfalfa is resistant to herbicides, allowing farmers to spray the crops to protect them against destructive weeds that can reduce alfalfa production and lower the nutritional quality of the hay.

A few varieties of GMO apples were developed to resist browning after being cut. This helps cut down on food waste, as many consumers think brown apples are spoiled.

Sugar Beet:

Sugar beets are used to make granulated sugar. More than half the granulated sugar packaged for grocery store shelves is made from GMO sugar beets. Because GMO sugar beets are resistant to herbicides, growing GMO sugar beets helps farmers control weeds in their fields.

Pink Pineapple:

The GMO pink pineapple was developed to have pink flesh by increasing the levels of lycopene. Lycopene is naturally found in pineapples, and it is the pigment that makes tomatoes red and watermelons pink.

What about animals that eat food made from GMO crops?

More than 95% of animals used for meat and dairy in the United States eat GMO crops. Independent studies show that there is no difference in how GMO and non-GMO foods affect the health and safety of animals. The DNA in the GMO food does not transfer to the animal that eats it. This means that animals that eat GMO food do not turn into GMOs. If it did, an animal would have the DNA of any food it ate, GMO or not. In other words, cows do not become the grass they eat and chickens don’t become the corn they eat.

Similarly, the DNA from GMO animal food does not make it into the meat, eggs, or milk from the animal. Research shows that foods like eggs, dairy products, and meat that come from animals that eat GMO food are equal in nutritional value, safety, and quality to foods made from animals that eat only non-GMO food.

Learn more about GMO Crops and Food for Animals .

Who makes sure animal food is safe?

The U.S. Food and Drug Administration (FDA) is the primary regulatory agency responsible for ensuring the safety of GMO and non-GMO food for animals. The FDA Center for Veterinary Medicine manages this responsibility. FDA requires that all food for animals, like food for human foods, be safe for animals to eat, be produced under clean conditions, contain no harmful substances, and be accurately labeled.

Are there GMO animals in the food supply?

Yes. FDA has approved an application allowing the sale of the AquAdvantage Salmon to consumers. The AquAdvantage Salmon has been genetically modified to reach an important growth point faster. FDA has also approved an alteration in the GalSafe pig for human food consumption and potential therapeutic uses. The GalSafe pig was developed to be free of detectable alpha-gal sugar on its cell surfaces. People with Alpha-gal syndrome (AGS) may have allergic reactions to alpha-gal sugar found in red meat (e.g., beef, pork, and lamb). FDA has determined that food from the AquAdvantage Salmon and the GalSafe pig are as safe and nutritious to eat as food from non-GMO salmon and pigs.

Are GMOs used to make anything besides food?

When you hear the term “GMO” you probably think of food. However, techniques used to create GMOs are important in creating some medicines as well. In fact, genetic engineering, which is the process used to create GMOs, was first used to make human insulin, a medicine used to treat diabetes. Medicines developed through genetic engineering go through an in-depth FDA approval process. All medicines must be proven to be safe and effective before they are approved for human use. GMOs are also used in the textile industry. Some GMO cotton plants are used to create cotton fiber that is then used to make fabric for clothing and other materials.

How GMOs Are Regulated in the United States

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Genetically Modified Foods

Published by Magdalene Cobb Modified over 9 years ago

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Presentation on theme: "Genetically Modified Foods"— Presentation transcript:

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Mikhail Lomonosov

Born: Denisovka, Archangelsk Province - 19 November 1711 Died: St. Petersburg - 15 April 1765

Mikhail Lomonosov was the great polymath of the Russian Enlightenment. Born in the deepest provinces of Northern Russia, he managed to gain a first-class education through a combination of natural intelligence and sheer force of will, and went on to make significant advances in several fields of science, as well as writing one of the first Russian grammars, several volumes of history, and a great quantity of poetry. In short, he was instrumental in pulling Russia further into the modern world, and in helping to make St. Petersburg a centre of learning as great as almost any in Europe.

Lomonosov was born in the village of Denisovka (now Lomonosovo), a village about 100 kilometers south-east of Arkhangelsk on the Severnaya Dvina river. His father was a peasant fisherman who had grown rich transporting goods from Arkhangelsk to settlements in the far north. His mother, the daughter of a deacon, died when he was very young, but not before she had taught him to read. From the age of ten, he accompanied his father on voyages to learn the business.

In 1730, however, determined to study, he ran away from home and walked over 1 000 kilometers to Moscow. Claiming to be the son of a provincial priest, he was able to enroll in the Slavic Greek Latin Academy, where he studied for five years before being sent on to St. Petersburg's Academic University. The following year (1736), he was a select group of outstanding students sponsored by the Academy of Sciences to study mathematics, chemistry, physics, philosophy and metallurgy in Western Europe. Lomonosov spent three years at the University of Marburg as a personal student of the philosopher Christian Wolff, then a year studying mining and metallurgy in Saxony, and a further year travelling in Germany and the Low Countries. While in Marburg, he fell in love with and married his landlady's daughter, Elizabeth Christine Zilch.

Due to lack of funds to support his young family, Lomonosov returned to St. Petersburg at the end of 1741, and was immediately appointed adjunct to the physics class at the Academy of Sciences. In 1745 he became the Academy's first Russian-born Professor of Chemistry, and in 1748 the first chemical research laboratory in Russia was built for him.

Throughout his career at the Academy, Lomonosov was a passionate advocate for making education in Russia more accessible to the lower ranks of Russian society. He campaigned to give public lectures in Russian and for the translation into Russian of more scientific texts. In this, he found himself in conflict with one of the founders of the Academy, the German ethnologist Gerhard Friedrich Miller (whose views on the importance of Scandinavians and Germans in Russian history Lomonosov also hotly disputed). By composing and presenting at an official Assembly of the Academy in 1749 his ode to the Empress Elizaveta Petrovna, Lomonosov gained considerable favour at court and a powerful ally in his pedagogical endeavours in the form of Elizaveta's lover, Count Ivan Shuvalov. Together, Lomonosov and Shuvalov founded Moscow University in 1755. It was also thanks to Shuvalov's influence that the Empress granted Lomonosov a manor and four surrounding villages at Ust-Ruditsa, where he was able to implement his plan to open a mosaic and glass factory, the first outside Italy to produce stained glass mosaics.

By 1758, Lomonosov's responsibilities included overseeing the Academy's Geography Department, Historical Assembly, University and Gymnasium, the latter of which he again insisted on making open to lowborn Russians. In 1760, he was appointed a foreign member of the Swedish Royal Academy of Sciences, and in 1764 he was similarly honoured by the Academy of Sciences of the Institute of Bologna. The same year, he was granted by Elizaveta Petrovna the rank of Secretary of State. He died 4 April 1765, and was buried in the Lazarev Cemetery of St. Petersburg's Alexander Nevsky Monastery.

Much of Lomonosov's work was unknown outside Russia until many years after his death, and even now it is more the extraordinary breadth of his inquiry and understanding, rather than any specific grand advancements in a particular field, that make him such a seminal figure in Russian science. Among the highlights of his academic career were his discovery of an atmosphere around Venus, his assertion of the Law of Conservation of Mass (nearly two decades before Antoine Lavoisier), and his development of a prototype of the Herschelian telescope. In 1764, he arranged the expedition along the northern coast of Siberia that discovered the Northeast Passage between the Atlantic and Pacific Oceans. His works also contained intuitions of the wave theory of light and the theory of continental drift. He made improvements to navigational instruments and demonstrated the organic origin of soil, peat, coal, petroleum and amber. Without knowledge of Da Vinci's work, he developed a working prototype of a helicopter.

He wrote the first guide to rhetoric in the Russian language, and his Russian Grammar was among the first to codify the language. His Ancient Russian History compared the development of Russia to the development of the Roman Empire, a theme that would become increasingly popular in the 19th century. His poetry was much praised during his lifetime, although it has been largely ignored by posterity.

Lomonosov is remembered in central St. Petersburg in the names of Ulitsa Lomonosova ("Lomonosov Street"), Ploshchad Lomonosova ("Lomonosov Square") and the adjacent bridge across the Fontanka River. During the Soviet Period, his name was given to the Imperial Porcelain Manufactory, and hence to the nearby metro station, Lomonosovskaya. The Soviets also renamed the suburban town of Oranienburg as Lomonosovo. In 1986, a magnificent monument to Lomonosov was unveiled in front of the Twelve Colleges, the main campus of St. Petersburg State University, acknowledging the enormous debt that institution owes the great polymath who is rightfully considered the father of Russian science.

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Saint-Petersburg - Pushkin 2014

Jul 31, 2014

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Saint-Petersburg - Pushkin 2014. Saint-Petersburg State Agrarian University a nd partners in PacAgro project. Saint-Petersburg State Agrarian University ( SPbSAU ) - one of the oldest agrarian educational institutions in North-West region of the Russia.

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• higher attestation commission
• active part
• public accreditation
• supplementary educational programs
• educational programs expert participates
• pacagro project

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Saint-Petersburg - Pushkin2014 Saint-Petersburg State Agrarian University and partners in PacAgro project

Saint-Petersburg State Agrarian University (SPbSAU) - one of the oldest agrarian educational institutions in North-West region of the Russia. This year it celebrates110-th anniversary. • Currently 72,5% of the University teaching staff are PhD and Doctors of Sciences • The number of students varies about 8000.Foreign students-560; from 35 countries • The University provides curriculum on • 22 Baccalaureate Diploma Programs, • 11 Master Programs • 6 Supplementary Educational Programs. • The school has formed 14 science majors and 26 Postgraduate Programs.

EducationalandscientificactivitiesatSaint- PetersburgStateAgrarianUniversityarecarriedoutat60departmentscomprising5Institutions: InstituteofAgrotechnologies, SoilScienceandEcology; InstituteofEconomicsandLandManagement; InstituteofBiotechnologies; InstituteofManagement (incl. Law Faculty); InstituteTechnicalsystems, servicesandenergy • Implementationofthemainactivitiesiscarriedoutinclosecooperationwith: • Research and scientificinstitutionsofAcademyofSciences, • leadinguniversities • employers.

Project Manager, St. Petersburg State Agrarian University:Smelik Victor Aleksandrovich, Doctor of Technical Sciences, Professor, Vice-Rector on Science . • Expert in educational activities since 1996. • Annually participates in the work of commissions for state and public accreditation of educational programs in higher educational institutions of Russia • As the head of the expert group (chairman, chairman deputy of the commission), educational programs expert participates in expert committees work. • 14 different examinations of educational programs of higher and vocational education were conducted in 2013. • Regularly takes an active part in meetings and workshops of the Ministry of Education and Science of the Russian Federation on the problems of specialists’ quality training improvement. • Is a member of the Advisory Council of the Higher Attestation Commission. • Hassuccessfulmanagementexperienceinleadingscientificandtechnicalprojects.

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