Department of Biotechnology

The employees are active in teaching at all levels of study, scientific and professional work in the field of Biotechnology. 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).

In accountability of the Department are also Specialized Study program – Microbiological Food Safety.

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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