Specialisation Food Biotechnology

This specialization mainly focuses on a part of biotechnology that is indispensable for mankind: food. The oldest examples of biotechnological processes are the production of wine, beer and yoghurt. In terms of volume, beer still is the largest biotechnological product worldwide. Microorganisms are one of the most essential parts in these production processes. Thus, food fermentations cover one part of this specialisation. Besides, a second part of the specialisation focusses on food enzymology. Also food safety and the use of modern biotechnology in food processes is an element that cannot be forgotten. In short, this specialisation is again very versatile, and a lot of factors are worth to be investigated. The approach includes microbial and biochemical aspects integrated with process engineering and chemistry.

Students will follow one year of courses, some compulsory and other optional. In the second year of the MSc, students will perform 2 research projects: a major thesis and an internship or a 2nd thesis.


Compulsory courses:
BPE60312 Bioprocess Design
FHM30806 Advanced Fermentation Sciences
FCH31306 Enzymology for Food and Biorefinery

Optional Courses (choose at least 12 credits)
ABG30306 Genomics
FHM35806 Advanced Food Microbiology
FPE30806 Sustainable Food and Bioprocessing
MIB30806 Applied Molecular Microbiology
MOB30306 Control of Cellular Processes and Cell Differentiation
SSB20306 Bioinformation Technology

Click on the courses or go the study handbook of MSc Biotechnology for more detailed information (content, assumed knowledge, teaching period,...)

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