The employees are active in teaching at all levels of study, scientific and professional work in the field of Biotechnology and Pharmaceutical Engineering. Since the founding of the Faculty of Technology, teaching of classical biotechnological processes (technology of beer, wine, yeast, bioethanol) has been entrusted to the employees of the Department of Microbiological Processes, a forerunner of a part of the current Department. Over time, the curriculum was expanded and qualitatively upgraded and now the Department is responsible for modules: Food Biotechnology and Biochemical Engineering (including modern processes such as Genetic Engineering and Bioseparation Processes). Since 1978, a new course of Chemical-Processing and Pharmaceutical Engineering that precedes the present study program of Pharmaceutical Engineering has been introduced. The part of employees of the Department is involved in teaching of vocational subjects in the framework of this program for many years. In accountability of the Department are also three Specialized Study programs – Microbiological Food Safety, Oenology and Cosmetic technology. The scientific work of the members of the Department is carried out through numerous local (provincial and national) and international (EUREKA, COST) projects. Furthermore, cooperation with scientific institutions in the region and Europe and professional trainings for young Departmentˈ members in selected European institutions are integral part of the scientific work. Many members of the Department are active in the knowledge transfer through: collaboration with industry, the framework of accredited Laboratory for testing food products, performing a range of courses (Chemical Advisor, Basics of Microbiological Food Safety, etc.), and through series of agreements on technical cooperation with various national and international companies.
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