Subject: Food and Bioproduct Sciences
Credit units: 3
Offered: Term 1 only
Weekly hours: 3 Lecture hours
College: Agriculture and Bioresources
Department: Food and Bioproduct Sciences

A study of the microbial cultures and bioprocess technologies for bioproduct synthesis and transformation by various industrial microorganisms, traditional and biotechnological strain improvements, fermentation systems, immobilized cell reactors, downstream processing, product recovery, development and safety.

Prerequisite(s): FABS 212 or BMSC 210.
Note: Offered annually. Students with credit for FAMS 434 will not receive credit for FABS 334.

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