Food Biotechnology

This program is offered by UrFU Institute of Chemical Engineering
Duration of study:2 years, full-time
Direction:Industrial Ecology and Biotechnologies
Subject:Biotechnology
Code: 19.04.01
Credits: 120 ECTS
Language of instruction: English
Program coordinators: Prof. Elena Kovaleva, PhD in Chemistry, UrFU, Institute of Chemical Engineering (Tel.: +79122642251, E-mail: e.g.kovaleva@urfu.ru); Prof. Maxim Mironov, PhD, Dr. Sci. in Chemistry, UrFU, Institute of Chemical Engineering (Tel.: +9222213555, E-mail: m.a.mironov@urfu.ru)
Entry requirements: 4-year Bachelor’s degree (or equivalent) in Biotechnology, Biochemistry, Biochemical Engineering, Biology or in related fields
Program goal: Training highly qualified future specialists in production quality control, product development and innovation in food and drink industries
Curriculum:
Mandatory Courses
Economical Analysis  and Line Management (1^st semester,  3 credits)
Modern Methods in Biotechnology (1^st semester, 3 credit)
Modern Aspects of Scientific Research (1^st semester, 4 credits)
Gene and Protein Engineering (1^st semester, 3 credits)
Industrial Biocatalysis  (1^st semester, 3 credits)
Information Technologies in Science and Education (1^st semester, 2 credits)
Innovation Technologies in Foods Production (1^st semester, 3 credits)
International Standards in Biotechnology and Food Safety (1^st semester, 3 credits)
Physiology of Nutrition (2^nd semester, 3 credits)
Design of Biotechnological Industries (2^nd semester, 3 credits)
Microbiological Analysis (2^nd semester, 3 credits)
Physicochemical Methods in Quality Control of Biotechnological Products (2^nd semester, 3 credits)
Philosopical Problems in Science and Technology (2^nd semester, 3 credits)
Molecular Genetic Methods in Food Biotechnology (3^rd semester, 3 credits)
Other Courses
Project work (Project Intensive – Optimization in Biotechnological Production (2^nd semester, 2 credits)
Project work (Project Practicum – Modeling of Biotechnological Processes (2^nd semester,  1 credit)
Metabolic Engineering in Biotechnology (1^st semester, 3 credits)
Project work (Project Practicum –Research Methods in Food Biotechnology ( 2^nd semester, 1 credit)
Biotechnological Processing of  Raw Materials of  Animal Origin/ Biotechnological Modification of the Properties of Animal Origin Raw Materials ( 3^rd semester, 1 credit)
Biotechnology of Alcoholic Beverages/Biotechnology of Wine Production ( 3^rd semester, 3 credits)
Yeast Biotechnology/ Innovation Technologies of Low Alcoholic Beverages Production ( 3^rd semester, 3 credits)
General Laboratory Practicum on Processing  Raw Materials of Plant and Anima Origin/ General Biotechnological Practicum ( 3^rd semester, 6 credits)
Technology of Production of Vegetable Oils and Proteins/ Technology for Processing Oilseed Raw Materials) ( 3^rd semester, 3 credits)
Methods for Identification of Organic Compounds Structure (Optional Course, 3^rd semester, 3 credits)
Master's Student Research Work (1^st semester-4^th semester, 29 credits)
Industrial Attachment (Technological Practice) (2^nd semester, 4 credits)
Pedagogical  Practice (4 semester, 4 credits)
Pre-diploma Practice (4^th semester, 3 сredits)
Final examination: Oral exam and Master’s thesis defense (4^th semester, 9 credits)
Program highlights:
Close collaboration with research institutes, industry and employers
Access to advanced equipment for food analysis, properties of microorganisms and cell cultures
In-depth studies of biotechnological processing of raw materials, beer and wine production, yeast biotechnologies and metabolic and genetic engineering
Benefits of collaborative program
A comprehensive solution to the problem of designing food products with specific properties from the production of biologically active substances by biotransformation and biomodification up to their subsequent incorporation into recipes of new food products
Development of food products taking into account the raw material which are characteristic of the Urals and North-West regions of Russia, as well as raw materials of foreign countries, whose students are trained in this educational program
Integration of developed innovative products into the world economy and production system
Facilities
Full-equipped Microbiological and Biotechnological Laboratory Innovation Center of Chemical and Pharmaceutical  Technologies, Institute of Chemical Technology
Biochemical Laboratory, Innovation Center of Chemical and Pharmaceutical  Technologies, Institute of Chemical Technology
Accredited research laboratory of complex expertise and attestation of organic materials, Institute of Chemical Technology
Research Laboratory of Organic Synthesis, Innovation Center of Chemical and Pharmaceutical  Technologies, Institute of Chemical Technology
Former students of the Master Program in Food Biotechnology at UrFU (2014-2021):
3 students from Rwanda and one from Iran (graduates of the academic year 2015/2016)
2 students from Pakistan, 1 student from India, 1 student from Egypt, 1 student from Ghana and one from Nigeria (graduates of the academic year 2016/2017)
4 students from Egypt, Pakistan, Ghana and Kuwait ( graduates of the 2018/2019 academic years)
9 students from Egypt, Nigeria, Ghana, Columbia and Syria (2018/2020 academic years)
6 students from Ghana, Iraq, Iran, India and Salvador ( 2019/2021  academic years);
Career opportunities:
This program’s graduates will be qualified for careers in production quality control, product and new biotechnologies development and innovation in food and drink industries
Industrial Partners
Patra, Beersfan (Yekaterinburg) and Baltika (Saint-Petersburg) (Beer and Low-alcoholic beverages manufacturing)
Zelenyi Bor (Food Products and Drinks Manufacturing Company, Yekaterinburg)
Unilk-Danone (Dairy Production Company, Yekaterinburg) and others

Contacts: Prof. Maxim A. Mironov & Elena G. Kovaleva, m.a.mironov@urfu.ru; e.g.kovaleva@urfu.ru