FCS 440 - Food Microbiology and Biotechnology

When Offered: F, S, SS

3 Credit(s)
3 Lecture Hour(s)
0 Lab Hour(s)

A survey of selected topics in food microbiology and the impact of biotechnology on food production. The course will cover the metabolic pathways, organisms, genetic tools and processes involved with food production from fermented dairy products, vegetables, fruits and meats.

Prerequisite(s): FCS 245, BIOL 220.