Biotechnology

Overview

This interdisciplinary, research-focused Master's programme in Biotechnology (taught in English) examines the properties, production techniques and practical applications of enzymes and microorganisms—especially as they relate to the food sector, its supplier industries, and bioanalytical uses. The course combines laboratory-based research with theoretical training to give you a deep understanding of how biological catalysts and microbial systems are developed and applied in industrial contexts.

Core topics and skills

You will study enzymatic production processes and modern biochemical techniques, including enzyme purification, characterisation and immobilisation, enzyme kinetics, analysis of gene expression and the mutagenesis of recombinant enzymes. The curriculum also covers pathogens and the critical role of hygiene in food production, preparing you to work safely and effectively with microorganisms and enzymes in life-science settings.

Why this programme fits

The programme places equal emphasis on innovation and safe processing, making it suitable for students aiming for careers in food biotechnology, bioanalysis, quality control or research and development in industry. Its research orientation equips graduates with practical laboratory experience and the conceptual knowledge needed to develop or optimise enzyme- and microbe-based solutions for real-world problems.

Requirements (summary)

• Language of instruction: English.
• The programme is a research-oriented Master of Science in the field of Biology/Biotechnology.
• Specific admission criteria (academic prerequisites, language certificates, application deadlines and required documents) are not provided in the original description — check the university’s official programme page or contact admissions for exact entry requirements.

Overview During the first semester you build a practical and theoretical foundation in enzyme and microorganism identification and recovery, with an introduction to food microbiology, enzyme analysis, and the research methodologies used in life-science industries. These core modules are designed to give you laboratory skills and an understanding of experimental approaches and research strategy.

Specialisation and research From the second semester you design your study plan around your interests. You can specialise in enzymatic production and its industrial applications, gaining hands‑on competence in biochemical techniques such as enzyme purification, characterisation, immobilisation, enzyme kinetics and the principles of gene expression. You will also learn to develop and evaluate biofunctional and technofunctional components — for example enzymes, antioxidants, pro‑/prebiotics, dyes and bioactive peptides. In food microbiology you study pathogens, hygiene in food production and the control of microbial production from starter cultures up to bioreactor scale, including manipulation of gene expression to produce target proteins. Alternatively, you may choose a broader, generalist route. From semester two onwards, independent research becomes a central element of your training.

Practical exposure and thesis The programme includes practical links to industry — some modules feature excursions to relevant companies and sites — and offers modules from adjacent fields such as food science & technology, nutritional sciences and biology to broaden your scientific profile. Before a research‑intensive master’s thesis, you complete a research project within a department to join a research group and familiarise yourself with ongoing work. Your master’s thesis is then carried out within the Institute of Food Science and Biotechnology and is intended to demonstrate your ability to conduct independent scientific research.

Key modules and learning outcomes (concise)

• First-semester core: identification and recovery of enzymes and microorganisms; introduction to food microbiology; enzyme analysis; research methodologies.
• Biochemical techniques: purification, characterisation, immobilisation of enzymes; enzyme kinetics; practical gene‑expression techniques.
• Industrial biotechnology: design and control of enzymatic production processes and their application in industry; scale‑up considerations (starter cultures → bioreactors).
• Biofunctional/technofunctional component development: evaluation of enzymes, antioxidants, pro‑ and prebiotics, dyes, bioactive peptides.
• Food microbiology outcomes: pathogen understanding, hygiene practices in food production, microbial production control.
• Research training: progressive independent research from semester two, completion of a supervised research project, followed by a thesis integrated into institute research.
• Practical and interdisciplinary exposure: industry excursions and modules in food science & technology, nutritional sciences and biology to expand career and research options.

Graduates are prepared for roles in the food industry, supplying industries and bioanalytical labs, where they can work in R&D, process development, production management, quality control and food safety/hygiene. The programme’s emphasis on enzyme production, microbial control and biochemical methods suits careers developing and scaling enzymatic processes, starter cultures and bioprocesses.

The research-intensive structure also supports entry to research institutions or continuation to a PhD. Additional career paths include technical consulting, regulatory affairs and roles in biotechnology companies focused on functional ingredients, diagnostics or bioprocess engineering.