Subject: Food Science
Credit units: 13
College: Graduate and Postdoc Studies
Department: Food and Bioproduct Sciences

Lectures will cover principles of science and technology relevant to biotechnology applications in the development of food products. Biotechnology becomes to take significant roles in food supply in last few decades. Some technologies are unfamiliar to the consumers and the new developments may result in unexpected adverse effects.

Prerequisite(s): FABS 211, FABS 212 (or BMSC 210), and BMSC 200 or equivalents; or permission from the instructor
Note(s): This course is mutually exclusive with FABS 371.3. This course cannot be taken for credit after previously taking FABS 371.3.

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