About the training program
PROFILES: – BIOTECHNOLOGY OF FOOD INGREDIENTS AND BIOLOGICALLY ACTIVE SUBSTANCES (A direction for researchers who are creating the future of food products and nutraceuticals). – BIOTECHNOLOGY OF spice-aromatic and flavor products (A direction for researchers who want to create natural aromas and flavor enhancers of the future). – MILK BIOTECHNOLOGY (A direction for researchers creating new generation dairy products). – MEAT BIOTECHNOLOGY (A direction for researchers developing future technologies in the meat industry).