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PRECISION FERMENTATION FOR SUSTAINABLE FOODS AND PRODUCTS

FOODSCI 378
Course Description

Introduction to principles of precision fermentation, genetic tools used to manipulate the organisms involved in precision fermentation, food and non-food applications of precision fermentation. Topics such as: sustainable manufacturing of alternative proteins, food colorants, artificial sweeteners, amino acids, vitamins, flavoring and blending agents in alternative protein formulations, fatty acids, non-food chemicals of industrial importance, and sustainable feedstocks. Comparison of precision fermentation to traditional fermentations including whiskey, rum and bourbon.

Prerequisties

None

Satisfies

This course does not satisfy any prerequisites.

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Instructors (2025 Fall)

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