Food and Bioprocess Technology

The study of Food Technology with Bioprocessing focusses on food engineering and the impact of the chemistry and microbiology of food materials on the manufacture of safe and high-quality end products. The safety of genetically engineered foods still remains unanswerable. Fermented foods contain probiotics, digestive enzymes and health boosting nutrients. So the production of fermented foods in large scale is very essential. Food processing is the treatment of food substances by changing their properties to preserve it, improve its quality or make it functionally more useful. Nanotechnologies allow for the possibility to control and modify material and systems at the nanoscale level to obtain significantly altered characteristics from those present at larger scale.
  • Food Intolerance and Allergies
  • Genetically engineered foods
  • Food production, processing, packaging and quality control
  • Microbiology of food spoilage and preservation
  • Application of enzymes in bioprocess
  • Bioreactors and cell culture systems
  • Bioreactor design, instrumentation, control and automation
  • Fermented foods, sea foods and dairy products
  • Nanotechnologies and Food

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