FOOD BIOTECHNOLOGY

Catalog description

This course studies the origins of biotechnology, and the genetic manipulation of organisms involved in food manufacture. Include the different techniques of genetic and culture manipulation and transformations of different pathways of food chain. In addition, it makes emphasis in the social and ethical issues related to biotechnology in food. Critical analysis of collected information and data permits us to make decisions over the solution of problems in a responsible, legal and ethical manner related to the field.