Biotechnology of Functional Products19.04.01 Biotechnology
Elena Suchkova, +7 (999) 041-80-10, email@example.com
The program trains highly qualified specialists with well-developed biotechnological thinking and an in-depth understanding of biotechnological processes. The curriculum focuses on the acquisition of systemic knowledge, competencies and skills in the field of food biotechnologies.
The program’s relevance is driven by modern trends of scientific development and widespread introduction of biotechnological processes and methods of genetic engineering into various sectors of the economy. In particular, the use of microbial synthesis makes it possible to reduce the deficiency in food and feed protein, and the use of nanotechnologies allows us to obtain functional and special-purpose products for personalized nutrition.
In the food industry, biotechnological methods aim to upkeep and improve the quality of products and are based on the application of biological components, additives, food and taste compounds, membrane technology, and transgenic microorganisms that ensure reliable and long-term product safety. All this calls for highly qualified specialists in the field of biotechnology.