Food Biotechnology Teaching

The emphasis in teaching is mainly on food biotechnology in its broadest sense, ranging from (protein) biochemistry, process engineering to molecular biology and microbiology. Most of the courses are within the Master programmes “Food Science and Technology” as well as “Biotechnology”. These courses on a Master level are held exclusively in English, or – in the case of laboratry courses – both in German and English.  The Division of Food Biotechnology is also involved in several international teaching activities (visiting professorships at universities mainly in Asia).