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This course covers the fundamentals and applied aspects of industrial processes employing microbial, plant and animal systems. Topics include strain development, bacterial and yeast fermentations, and the production of chemicals, antibiotics, vitamins and enzymes. Applications to the food and pharmaceutical industry, agriculture and the environment will be examined.
Weekly Contact: Lecture: 3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Mentioned in the Following Calendar Pages
*List may not include courses that are on a common table shared between programs.