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Topic outline
This e-learning course aims to introduce the Global Information System (GLIS) on plant genetic resources for food and agriculture (PGRFA) and explore the legal foundations of GLIS under the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA). Moreover, this course aims to unpack the basic features and advantages of using digital object identifiers (DOIs) and their application to PGRFA in the context of GLIS.
Finally, this course aims to inform participants about key value-added services offered by the DOI system that benefit actors involved in the conservation, development and research of PGRFA.
The course has been designed for:
- PGRFA specialists
- Crop conservation researchers
- Genebank managers and staff
- PGR data specialists
- Students and interested professionals
- GLIS on plant genetic resources for food and agriculture.
- The International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA).
- The basic features and advantages of using DOIs and their application to PGRFA in the context of GLIS.
- The registration procedures of DOIs in GLIS.
- The use and citation of DOIs in GLIS.
This course consists of two lessons of approximately 30-40 minutes duration each:
- Lesson 1 – Overview of the Global Information System (GLIS)
- Lesson 2 – Digital object identifiers (DOIs) for PGRFA
This course runs on the latest versions of the major browsers, such as Google Chrome, Microsoft Edge, Mozilla Firefox and Apple Safari.
The course opens in a separate popup window. If this does not happen, a popup blocker in the browser is probably preventing it from opening and you will need to disable popup blockers for this site. Please read the following instructions on how to do this.
Digital certification
This course offers certification. You will get your digital badge upon passing a final exam after completing the course and achieving a grade of at least 75%. Please click on the button below to complete the exam, or refer to our Certification section to learn more.
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