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Food Biotechnology

In the realization of teaching programme of study field Food Biotechnology, theoretical knowledge is gained as well as experimental, laboratory and operation experience with the aim of students’ skills development to define objectively raw materials quality, semi-products and ready-made products of biotechnological production, process parameters and their mutual interaction. Detailed knowledge of all traditional biotechnological production segments enables them to independently organize, run, improve and innovate production of malt and beer, strong alcoholic beverages, alcohol and bakery yeast, vinegar and organic acids, vitamins, enzymes, antibiotics, etc.

List of Courses - pdf