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FDSC 535 Food Biotechnology (3 credits)

Offered by: Food Science & Agr-Chemistry (Agricultural & Environmental Sciences)


Food Science : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.

Terms: Fall 2013

Instructors: Selim Kermasha (Fall)

  • Fall
  • 3 lectures
  • Prerequisite: MICR 230 or LSCI 230
  • Course offered in odd years.