Master's Program in Food Biotechnology
The Master’s program offered is relevant to the mode of training 19.04.01 – Biotechnology. This mode of training for graduate students is accepted at the Ural Federal University according to the list of profiles approved in due order. In 2012 the Basic Educational Program (BEP) "Biotechnology" confirmed its accreditation among other basic educational programs of the Federal State Autonomous Educational institution of the Higher Professional Education (FSAEI HPE) “the Ural Federal University named after the first President of the Russian Federation Boris N. Yeltsyn by the Agency on Public control of Quality in Education and in Career Development (APCQECD).
Biotechnology is a globally expanding area with respect to both research and production. On the one hand, Food Biotechnology is a branch of food science in which modern biotechnological techniques are applied; on the other hand, it is an essential part of biotechnology aimed to developing new varieties of food involving biological systems in their processing. Different biotechnological processes used to create and improve new food and beverage products include the fermentation, food additives, plant and animal cultures, and genetically modified food.
The Master’s Program offered is aimed to have trained a high-qualified staff with the knowledge, skills and competencies required to gain employment within the food and drink industry in a range of areas such as production, quality control, product development and innovation, and to manage change in a complex market.
The Master’s in Food Biotechnology is a program covering different aspects of the studies of microorganisms, cell cultures of animals and plants, biological active substances, processes of homeostasis and human nutrition, the conversion of raw materials to products using biocatalysts, e.g. enzymes and microorganisms, principals of genetic and metabolic engineering and techniques for determination of effects of genetic-modified products on bio-objects.
Much attention is given to application of specific equipment for studying properties of microorganisms and cell cultures produced using different substances in laboratory and industry, to training in engineering calculations of apparatuses and equipment for implementing biotechnological processes of food and biological additives production, to biocatalysis and biocatalytic technologies and to methods of quality control of raw materials, half-finished and final products. There will be studied in details such biotechnological processes as manufacturing of beer and low-alcohol drinks, milk products production and the conversion of plant raw materials and food additives.
Created / Updated: 11 May 2016 / 3 July 2017
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