Biotechnology and Food Engineering

The Department of Biotechnology and Food Engineering is one of few in the world that combines a unique merging between engineering-technology research and areas in life sciences. Research activities in the Department cover a range of state-of-the-art topics, including the following: biotechnology, microbiology and molecular biology, food engineering and technology, tissue engineering, biochemistry and nutrition, genetics, animal and plant science, packaging, enzymology, encapsulation, biopolymers, protein engineering and computational biology. In addition, the Department operates a Pilot Plant with semi-industrial equipment and bioreactors that act as food engineering and technology, biotechnology and packaging research facilities.