Food, Agri. Env. Biotech

1 or 2 Credits · Level: Graduate, Undergraduate

The Food Biotechnology course provides an introduction to the fascinating field of biotechnology and its role in the food industry. With broad-brush strokes, it covers many facets of the world of foods, which is very diverse yet very personal to all of us. The topics covered relate to food ingredients, fermentations, bioterrorism, FDA regulations, rapid detection techniques of foodborne pathogens, chemical senses, nutrigenomics and nutraceuticals. Laboratory component is provided as part of the course. Prerequisites: None