The main purpose of this course is to teach students about the principles, concepts and applications of science and technology relevant to the development of food products and end-uses for food biotechnology. Applications of modern genetics as well as an enzyme, cell, tissue, and organ-based biological processes to produce and improve foods, food ingredients, and functional foods will be discussed. Furthermore, food waste remediation and management be covered. Fundamental theory of food biotechnology will be examined including traditional fermentation applications, fermentation for food ingredients, genetic engineering in the food industry, molecular feedings and biosensory technologies for the analyses of nutrients, contaminants and toxins. Additionally, food production legislations and the ethics of food biotechnology will be presented with discussion from current literature.