Food Microbiology and Biotechnology 

The Master’s programme in Food Microbiology and Biotechnology is mainly concerned with the properties, the production processes of and the manifold applications for enzymes and microorganisms in the food industry and for bioanalytical purposes. Microorganisms are especially good producers of enzymes, which can be cultivated in bio-reactors under controlled, secure and standardised conditions. In comparison to other organisms, such as plants and animals, microorganisms have the highest level of productivity.