Biological Engineering – Food Science and Industry is an advanced interdisciplinary field that integrates engineering principles, biological sciences, and modern food technologies to advance knowledge and innovation in biological and industrial processes related to food production and processing. With a research-oriented approach, this discipline plays a vital role in addressing emerging challenges in food security, sustainable production, efficient resource utilization, and the improvement of public health.
The core educational and research focus of this field includes bioprocess and fermentation engineering, food biotechnology, design and optimization of production systems, food safety and quality control, development of functional and innovative food products, and the utilization of renewable biological resources. The application of advanced technologies such as enzyme engineering, modern fermentation technologies, bioprocessing, and data-driven approaches for process optimization constitutes a major research of this discipline.
At the graduate level, the program provides a strong platform for conducting both fundamental and applied research in close collaboration with the food and biotechnology industries. Graduate theses and dissertations are defined with an emphasis on solving real industrial challenges, developing clean and sustainable technologies, reducing waste, improving efficiency, and enhancing the quality and safety of food products. Research collaborations with academic institutions, industrial partners, and knowledge-based companies facilitate technology transfer and the commercialization of research outcomes.
Graduate students in this field acquire advanced competencies in experimental design, data analysis, bioprocess modeling, and technology development, preparing them for careers in research and development centers, advanced food and biotechnology industries, knowledge-based enterprises, and academic and scientific positions at national and international levels. With its forward-looking, research-driven approach, Biological Engineering – Food Science and Industry plays a key role in training highly qualified specialists and advancing innovative technologies in the food industry.
