Note: This is the 2010鈥�2011 edition of the eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or click聽here to jump to the newest eCalendar.
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: This course is not scheduled for the 2010-2011 academic year.
Instructors: There are no professors associated with this course for the 2010-2011 academic year.
- Fall
- 3 lectures
- Prerequisites: MICR 230 or LSCI 230
- Course offered in odd years.