This course will shed light on the basic principles of food fermentation,
biochemical engineering and enzymes (proteases, lipases,
carbohydrates) in food production. In addition, the course will cover
utilization of microorganisms for food production, and the genetic
modification of bacteria, plants and animals in food production and
modification. Modern advances in biosensor technology and their use
in monitoring biotechnology process and products will be addressed.
- Teacher: فريده محمد نافذ عبيد