Food Biotechnology and Applied Microbiology
Are you fascinated by the world of microorganisms and enjoy connecting different fields of study? Then pay attention. Food Biotechnology and Applied Microbiology could truly capture your interest. This study program revolves around microorganisms and everything they are capable of. It takes a broad perspective, combining food production with microbiology, biological and chemical approaches, all in connection with human nutrition and health.
You will gain not only solid theoretical foundations, but also practical skills in working with microorganisms, enzymes, and biotechnological methods that transform food and other products into microbiological “art.” You will explore biochemical and microbiological processes, as well as methods for controlling, testing, and ensuring the quality of these products — all with an emphasis on sustainability and health benefits. The program will give you a deeper understanding of how biotechnology can positively influence the future of the food industry. Fermented foods and beverages, dietary supplements, vitamins, enzymes, antibiotics, and biopolymers — microorganisms can produce all of these, and you will learn how to make them do it. So come and discover with us a world where science and innovation focus on the things that surround us every day!
What courses can you look forward to?
- Use of Microorganisms in Biotechnology
- Analysis of Microorganisms and Their Products
- Genetically Modified Organisms in Food
- Functional Foods and Nutraceuticals
- Bioengineering
- Toxicology
- Biotechnological Production of Biologically Active Substances
- Biotechnology in Food Production of Plant Origin
- Biotechnology in Food Production of Animal Origin
- Biotechnology in Beverage Production
- Bionanotechnology
- Cell Technology and Biomolecule Production
- Pharmacochemistry
- Biostatistics
Where can you find employment after graduation?
- Production implementation and management in companies focused on food and other biotechnologies (breweries, wineries, producers of pure food cultures, dairy companies, etc.)
- Research
- Development and testing (industrial, accredited, and research laboratories)
- Pharmaceutical industry
- Regulatory authorities and public administration
- Consulting activities