Specialisation: Food biotechnology

This specialisation mainly focusses on a part of biotechnology that is indispensable for mankind: food and drinking. The oldest examples of biotechnological processes inevitably is the production of wine, beer and yoghurt. Microorganisms are one of the most essential parts of these production processes. So, this specialisation aims to give attention to the production of food. In this field, the making of food with help of fermentation, has a special attention. Besides this procestechnological/microbial approach, also food chemistry is an essential part of this specialisation: which role do certain enzymes play in the manufacturing of food? which reactions do they catalyse and which components are being formed? Also food safety is an element in this field that cannot be forgotten. In short, this specialisation is again very versatile, and a lot of factors are worth to be investigated.

The program mentioned below, consists of courses in which you might participate: not all courses are compulsary; the optional courses are in italic

period 1
PRE-21306 bioreactor design
PRE-31806 advanced food process engineering

period 2
FCH-20804 food chemistry
FHM-21806 food fermentation

period 3
FHM-22306 advanced food microbiology
FHM-30806 advanced fermentation science

period 4
FCH-21306 food enzymology
ORC-30306 applied biocatalyses

period 5
PRE-60312 bioprocess design

The second year, mainly comprises an internship and a major thesis.

Organic chemistry
http://gcg.tran.wau.nl/local/Biochem/index.html]Biochemistry[/url]
http://www.ftns.wau.nl/prock/Research/research.htm]Process engineering[/url]
http://www.ftns.wau.nl/micr/index.htm]Microbiology[/url]
http://www.foodmicrobiology.wur.nl]Foodmicrobiology[/url]
http://www.foodchemistry.wur.nl]Foodchemistry[/url]