Food Biotechnology - Farm to Fork

Catalog description

This course focuses on the role of biotechnology in Food and Ag industry. Probiotic yogurts, nutritionally enriched crops, drought and pest resistant plants, intelligent packaging, and processed food - all involve biotechnology processes. The student will learn the structure and function of DNA and its applications. The class will cover the many methods DNA can be altered to create genetically modified organisms (GMOs)/products. The student will discuss the use of GMOs in today’s society focusing on the pros and cons primarily in Ag-Food industry. This class also includes several labs for the student to review biotechnology applications as they create food products such as cheese and yogurt. The course also allows the student to explore various ways biotechnology creates efficient and advanced Ag/food products. Limited to the Dual Enrollment Student.