This module will cover; Defination;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 flavor and color industry;plant biotechnology and genetically modified foods;meat quality improvement through biotechnology applications;biotechnology and food safety;public perception of genetically modified foods. Prerequisites:NUTR 234

FDNT 213 Food Biotechnology Laboratory

This course will also expose the students to practical's relevant to the applications of biotechnology to indigenous food production and fermentation processes. This practical's will be taken concurrent with FDNT 200.As the instructor I will schedule protocols which will require your participation.