About the training program
PROFILE: BIO ENGINEERING OF FOOD PRODUCTS This profile prepares specialists who create food products of the future, using the most advanced achievements of biology at the molecular and cellular level. The basis of the training is the purposeful construction of food systems with specified properties: increased nutritional value, improved taste, long shelf life, or special health functions. Students master methods of directed modification of crop properties and beneficial microorganisms, technologies of controlled fermentation and biosynthesis of valuable components, as well as approaches to creating new products, such as alternative protein sources.