FDST 877: Advanced Food Microbiology and Biotechnology

Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom