ANFS 449 - Food Biotechnology

Credit(s): 4

FOOD BIOTECHNOLOGY
Component: Lecture
Traditional food biotechnology and biotechnology based on genetic engineering are explored through in-depth study of current examples. Technical, economic and social aspects of biotechnology are researched and analyzed through individual and group assignments and lectures. Field trips provide a view of local biotechnology enterprises.
Repeatable for Credit: N Allowed Units: 4 Multiple Term Enrollment: N Grading Basis: Student Option
Course Typically Offered: Spring

General Education Objectives:
GE1A: Read Critically GE1B: Analyze Arguments and Information GE2A: Communicate Effectively in Writing GE2B: Communicate Orally GE5A: Reason Quantitatively GE5C: Reason Scientifically