BCHEM 468 — FOOD BIOTECHNOLOGY
BSc BSc Biochemistry · Kwame Nkrumah University of Science and Technology
Definitions; biotechnology and traditional fermented foods, contribution of modern biotechnology to the improvement on traditional fermented foods. Enzymes in food processing and new products development, impact of biotechnology on food flavour and colour industry. Plant biotechnology and genetically modified foods; meat quality improvement through biotechnology applications. Biotechnology and food safety. Public perception of genetically modified foods.
- Credits
- 0
- Level
- Level 400
Other courses on this programme
- BCHEM 451 — ANIMAL NUTRITION
- BCHEM 453 — ENZYMES 1
- BCHEM 454 — ENZYMES II
- BCHEM 455 — MOLECULAR GENETICS
- BCHEM 456 — MOLECULAR BIOLOGY AND BIOTECHNOLOGY
- BCHEM 458 — METABOLISM OF DRUGS AND HEALTH RISK TOXICANTS
- BCHEM 461 — PLANT TISSUE CULTURE METHODOLOGY
- BCHEM 464 — HORMONE ACTION AND HEALTH
- BCHEM 465 — MEDICAL BIOCHEMISTRY
- BCHEM 471 — IMMUNOLOGY
- BCHEM 479 — SEMINAR AND LIBRARY PROJECT
- BCHEM 480 — SEMINAR AND RESEARCH PROJECT
Practising BCHEM 468 with Questora
Upload your own slides, notes and past papers for BCHEM 468 and Questora builds mock exams, practice questions and a revision plan from them.
Start freeCourse details from BSc. Biochemistry - Department of Biochemistry & Biotechnology.