Specialisation Food Biotechnology
Food Biotechnology 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. 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.
Microorganisms are one of the most essential parts in food production processes. Thus, food fermentations covers 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.
You will take one year of courses, some compulsory and others optional. In the second year of the MSc you will perform two research projects: a major thesis at Wageningen University and a second research project or internship inside or outside Wageningen.
Research projects
Thesis research can be done in fields such as:
Courses
Compulsory courses:
BPE60312 Bioprocess Design
FHM30806 Advanced Fermentation Science
Optional Courses (might change for your generation):
ABG30306 Genomics
BPE40306 Precision Fermentation
BPE40806 Cultivated Meat and Seafood Production
CPT39606 Becoming food: Cellular Agriculture beyond the lab
FCH31306 Enzymology for Food and Biorefinery
FHM35806 Advanced Food Microbiology
FPE30806 Sustainable Food and Bioprocessing
MIB30806 Applied Molecular Microbiology
MOB30306 Control of Cellular Processes and Differentiation
SSB20306 Computational Biology
Click on the courses or look up MSc Biotechnology in the course catalogue of Wageningen University for more detailed information about the programme.