Overview
Food Science : Developments in biotechnology as it relates to food production and processing concerning traditional food fermentations as well as novel food biotechnology enzymes, ingredients, genetic engineering, plant tissue culture and developments for microbiological and food analysis.
Terms: Fall 2009
Instructors: Kermasha, Selim (Fall)
- Fall
- 3 lectures
- Prerequisites: MICR 230 or LSCI 230
- Course offered in odd years.