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. Weekly hours: 3 Lecture hoursPrerequisite(s): Successful completion of 60 credit units of university-level coursesNote(s): Offered in alternate years. Students with credit for FAMS 271 will not receive credit for FABS 371. Note(s): This course is mutually exclusive with FDSC 871.3. This course cannot be taken for credit after previously taking FDSC 871.3.
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. Weekly hours: 3 Lecture hoursPrerequisite(s): Successful completion of 60 credit units of university-level coursesNote(s): Offered in alternate years. Students with credit for FAMS 271 will not receive credit for FABS 371. Note(s): This course is mutually exclusive with FDSC 871.3. This course cannot be taken for credit after previously taking FDSC 871.3.
