Food Process Engineering (FPE) focuses on the application of engineering principles to the design of postharvest and food processing equipment; changes which may occur within products during handling, processing, and storage; measuring and controlling the quality of raw food materials; the handling and utilization of wastes generated during on-farm processing; and bioprocess technology for the conversion of raw agricultural products to useful food products.

Bioprocess Technology (BPT) focuses on new developments in biotechnology and its applications in agro/food, organic farming, biopolymers, cosmetics and pharmaceutics. In this technology, the biocatalytic properties of novel enzymes are used for the conversion of raw materials or wastes into valuable materials. Biomaterials with specific growth promoting properties are developed for application in organic farming. To strengthen applicability of microorganisms for specific purposes, courses are given in genetic engineering of microorganisms. DNA with interesting properties is transferred to produce strains for industrial applications. Methods for the detection of genetically modified (GMO) plant material in agriculture commodities and food products are also being developed.

Preferred background for master’s program: Undergraduate degree in agricultural or food engineering, chemical engineering, agro-industrial technology, food science, food technology, biochemistry, bio-polymer science, environmental engineering, microbiology, molecular biology, or related applied sciencesg

Preferred background for doctoral program:
Master’s degree in a relevant field and detailed dissertation research outline must be submitted with the application

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