Biotechnologies for Food Industries

The aim of the programme is to train biotechnology engineers with a strong background in food chemistry and biochemistry, microbiology, genetics and genetic engineering. Students of this specialisation study a range of disciplines with an applied character: food safety, industrial biotechnology, enzyme and protein biotechnology, food biotechnology, refrigeration and air conditioning technologies, conditioning and preservation, industrialisation, plant and animal raw materials for the food industry, extractive technologies in the food industry, additives and ingredients for the food industry, quality control of biotechnological products, etc.