The Master’s programme in Food Microbiology and Biotechnology is concerned with the properties, the production processes, and the manifold applications of enzymes and microorganisms in the food industry, its supplying industries and for bioanalytical purposes. Microorganisms are especially good producers of enzymes and can be cultivated in bioreactors under controlled, secure and standardised conditions.
In this programme you explore enzymatic production processes and their utilisation in the industrial sector. You acquire expertise in biochemical methods, including the purification, characterisation and immobilisation of enzymes, enzyme kinetics, gene expression, etc.
Master of Science
internationales Studium, konsekutiv
Hochschulreife, Bachelor’s degree
EUR 155 pro Semester