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.