Food Biotechnology (FABS 371.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 371 01 September 2016 Takuji Tanaka (primary instructor)

Description

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.

Prerequisite(s)

Successful completion of 60 credit units of university-level courses

Note(s)

Offered in alternate years. Students with credit for FAMS 271 will not receive credit for FABS 371.

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