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.

Courses (1st year)
Time Period 1 Period 2 Period 3 Period 4 Period 5 Period 6
AM SSB-20306 Bioinformation technology MIB30306 Applied Molecular Microbiology FCH-31306 Enzymology for Food and Biorefinery
PM MOB30306 Regulations of cellular processes and cell differentiation ABG30306 Genomics FHM30806 Advanced Fermentation Science
Whole day FHM22306 Advanced food microbiology FPE30806 Sustainable food and bioprocess engineering BPE60312 Bioprocess design

Compulsory: FCH31306, FHM30806, BPE60312; restricted optionals (choose at least 12 credits): all other courses.

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