Sustainable food production lesson created in accordance to the NEW AQA Specification (9-1). Designed for a higher ability class, although content can be adjusted to suit any ability. This lesson Includes powerpoint timers, slide animations, past paper questions, self-assessment, interactive mark scheme, embedded videos and review.
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NB: If you are unable to play embedded videos please view slide notes for link. *
AQA spec link: 4.7.5; 3, 4
Relevant chapter: B18 Biodiversity and ecosystems. AQA Biology third edition textbook-Page 308-309
Students are required to know the following;
Fish stocks in the oceans are declining. It is important to maintain fish stocks at a level where breeding continues or certain species may disappear altogether in some areas.
Control of net size and the introduction of fishing quotas play important roles in conservation of fish stocks at a sustainable level.
Students should be able to describe and explain some possible biotechnical and agricultural solutions, including genetic modification, to the demands of the growing human population.
Modern biotechnology techniques enable large quantities of microorganisms to be cultured for food.
The fungus Fusarium is useful for producing mycoprotein, a protein-rich food suitable for vegetarians. The fungus is grown on glucose syrup, in aerobic conditions, and the biomass is harvested and purified.
A genetically modified bacterium produces human insulin. When harvested and purified this is used to treat people with diabetes.
GM crops could provide more food or food with an improved nutritional value such as golden rice.