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FDSC 535 Food Biotechnology (3 unit茅s)

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Offered by: Sciences alimentaires et chimie agricole (Agricultural & Environmental Sciences)

Vue d'ensemble

Science des aliments : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.

Terms: This course is not scheduled for the 2021-2022 academic year.

Instructors: There are no professors associated with this course for the 2021-2022 academic year.

  • Fall

  • 3 lectures

  • Prerequisite: MICR 230 or LSCI 230

  • Course offered in odd years.

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