Plant & Food Biotechnology

Course contents

1. Introduction
- Sustainability and indicators and Food system
2. Substrate
- Plant biotechnology
3. Food Supply Chain
- Innovation
4. Microorganism
- MO used in fermented food and reservation Methods
5. Fermentation
- Monitoring & Modelling
6. Functionality
- Technological point of view and Nutrition point of view

Department

Master's Program Biotechnology