Note: This is the 2020–2021 eCalendar. Update the year in your browser's URL bar for the most recent version of this page, or .
Overview
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: This course is not scheduled for the 2020-2021 academic year.
Instructors: There are no professors associated with this course for the 2020-2021 academic year.
