This course focuses on the role of biotechnology in the food and agriculture industries. Probiotic yogurts, nutritionally enriched crops, drought and pest resistant plants, intelligent packaging, and processed food all involve biotechnology processes. The program will cover the many methods in which DNA can be manipulated to create genetically modified organisms (GMOs). We will discuss the SAFE use of GMOs in today’s society focusing on their pros and cons primarily in the agriculture and food industries. This program will include several hands-on labs for students to experience biotechnology applications in agriculture and food products, such as making their own cheese and yogurt. The course will allow students to explore various ways biotechnology creates more efficient and advanced agriculture and food products.