FSCN4122: Food Fermentations and Biotechnology

2 Credits

Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent

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B- Average (2.586)Most Common: C+ (17%)

This total also includes data from semesters with unknown instructors.

248 students
SWFDCBA

  • 2.41

    /5

    Recommend

  • 2.48

    /5

    Effort

  • 3.35

    /5

    Understanding

  • 3.11

    /5

    Interesting

  • 2.81

    /5

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