FDSC 855
Functional Genomics in Food and Bioproducts
Provides a comprehensive overview of current tools and techniques used for functional genomics (bioinformatics, RNA interference, gene knockout, TILLING, EST analysis, DNA microarrays, proteomics and metabolomics) and their applications in the development of food and bioproducts.
Prerequisites & course information
Weekly hours: 3 Lecture hours Prerequisite(s): BMIS 340.3 or permission of instructor. Note: Offered in alternate years.
Sources
- Course catalogue ↗2026-2027