Food Biotechnology

at ITMO University

Degree :
 Master
Subject area:
 Engineering and technical sciences
Subject:
 19.00.00 Industry technology and biotechnology
Location:
 Saint Petersburg , Russia
Duration:
 2 years
Study type:
 Full time
Language of instruction:
 English
Start date:
 01-09-2019
Application deadline:
 01-07-2019
Number of credits:
 240
School:
 School of Biotechnology and Cryogenic Systems
Tuition fees per year:
 USD 4000
197101, 49 Kronverksky Pr., St. Petersburg, Russia

School of Biotechnology and Cryogenic Systems

Course Summary

The program is delivered jointly with Ural Federal University.

Food biotechnology is a prospective branch of modern food science. Scientists specializing in using biological processes for food biomass valorization and foodstuff production are currently most required in food industry and agriculture and.

However, the expected development of medicine in the following years is bound to raise demand for non-traditional medicinal treatment delivery methods, targeted at maintaining health rather than curing disease. Given due support for innovation, the market will demand specialists wielding knowledge of engineering and medicine for R&D in this area.

Contents of the program

1st semester (UFU)

  • Philosophical Problems in Science and Technology – 3 ECTS credits
  • Economic Analysis and Line Management – 3 ECTS credits
  • Modern Methods in Biotechnology – 3 ECTS credits
  • Foreign Language for Professional Purposes – 4 ECTS credits
  • Information Technologies in Bioengineering – 4 ECTS credits
  • Design of Biotechnological Industries – 4 ECTS credits
  • Metabolic Engineering in Biotechnology – 3 ECTS credits
  • Research Methods in Biotechnology – 3 ECTS credits
  • Methodological Fundaments of Biotechnological Research – 3 ECTS credits
  • Emotional Behaviour Control in Professional Practice – 3 ECTS credits
  • Research Work – 6 ECTS credits

 

2nd semester (ITMO)

  • Physiology of Nutrition – 3 ECTS credits
  • Foreign Language for Professional Communication – 4 ECTS credits
  • Biotechnological Characteristics Modification for Edible Raw Materials – 3 ECTS credits
  • Biotechnological Modification of Plant Materials – 3 ECTS credits
  • Basics of Yeast Biotechnology – 3 ECTS credits
  • Innovation Technologies for Beer Making – 3 ECTS credits
  • Basics of Alcoholic Fermentation – 3 ECTS credits
  • Biotechnological Basics of Wine Manufacturing – 3 ECTS credits
  • Technology for Processing Oilseed Raw Materials – 3 ECTS credits
  • Technology of Vegetable Oils and Proteins Production – 3 ECTS credits
  • Microbiological Basics of Fermentation Industries – 3 ECTS credits
  • Principles of Microbiological Technologies – 3 ECTS credits
  • Research Work – 4 ECTS credits
  • Practical Work on Primary Professional Skills – 4 ECTS credits
  • Research Work – 18 ECTS credits
  • Industrial Internship – 7 ECTS credits

 

3rd semester (UFU)

  • Biocatalysis and Biocatalytic Technologies – 3 ECTS credits
  • Molecular Genetic Methods in Food Biotechnology – 3 ECTS credits
  • International Standards in Biotechnology and Food Safety – 3 ECTS credits
  • Physicochemical Methods in Quality Control of Biotechnological Products – 4 ECTS credits

 

4th semester (ITMO)

  • Research Work – 11 ECTS credits
  • Industrial Internship – 6 ECTS credits

Admission Requirements

Bachelor's degree in Biotechnology or related fields with good/excellent grades. Upper-intermediate level of English.

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