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FPEN 708: Engineering and Design in Biotechnology

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Credits: 
3

The course will cover engineering applications in biotechnology for food and allied processing.  The course will review food fermentation with particular reference to liquid-state and solid-state fermentations and the design of equipment to effect these (including brewing and wine making). Equipment design and assessment. The course will allow students to identify one indigenous food biotechnological process and design equipment and processes for improvement. Genetic engineering and food technology.