FSCN4122
FSCN 4122 - Food Fermentations and Biotechnology (2 Cr.)
Food Science & Nutrition (11026)
TCOA - College of Food, Agricultural and Natural Resource Sciences
FSCN 4122 - Food Fermentations and Biotechnology (2 Cr.)
Course description
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches.
prereq: [MICB 3301, BIOL 4003] or instr consent
prereq: [MICB 3301, BIOL 4003] or instr consent
Minimum credits
2
Maximum credits
2
Is this course repeatable?
No
Grading basis
OPT - Student Option
Lecture
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Every Fall