FABS 371
Food Biotechnology
Presents principles, concepts, and application of methods and process design of biotechnology related to foods and ingredients for product quality and yield. New food development from plants, animals, microorganisms and related issues of governance, regulation, safety, health, consumer and market challenges will be presented.
Prerequisites & course information
Weekly hours: 3 Lecture hours Prerequisite(s): Successful completion of 60 credit units of university-level courses Note(s): This course is mutually exclusive with FDSC 871.3. This course cannot be taken for credit after previously taking FDSC 871.3.
Sources
- Course catalogue ↗2026-2027