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Vue d'ensemble

Science des aliments : Review of fundamental concepts of biochemistry, microbiology and biochemical engineering as it relates to traditional food fermentation as well as novel food biotechnological production.

Trimestres : Automne 2015

Chargés de cours : Kermasha, Selim (Fall)

• Fall

• 3 lectures

• Prerequisite: MICR 230 or LSCI 230

• Course offered in odd years.