About this course
The interdisciplinary and research-oriented Master’s program in Food Biotechnology is concerned with the properties, the production processes, and the manifold applications of enzymes and microorganisms in the food industry, its supplying industries, and for bioanalytical purposes.
You explore enzymatic production processes and familiarize yourself with biochemical methods, including the purification, characterization and immobilization of enzymes, enzyme kinetics, gene expression and the mutagenesis of recombinant enzymes. Additionally, you gain a thorough understanding of pathogens and the importance of hygiene in food production, which is essential for utilizing microorganisms and enzymes in the life sciences.
- Bachelor’s degree with a profile in the natural sciences or engineering