FSCN 4122: 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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All Instructors

B- Average (2.521)Most Common: C+ (19%)

This total also includes data from semesters with unknown instructors.

232 students
SWFDCBA
  • 2.41

    /5

    Recommend
  • 2.48

    /5

    Effort
  • 3.35

    /5

    Understanding
  • 3.11

    /5

    Interesting
  • 2.81

    /5

    Activities


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