معلومات المساق

This course introduces students to the fundamental principles and applications of biotechnology in the food sector. It explores the use of microorganisms, enzymes, and biological processes for the production, preservation, improvement, and safety of food products. Students will study 

microbial fermentation, enzyme technology, genetic and metabolic engineering, probiotics, functional foods, and sustainable bioprocesses used in modern agri-food industries.

The course also highlights the role of biotechnology in improving food quality, nutritional value, shelf life, and industrial efficiency while addressing current challenges related to food security, sustainability, and innovation.

By the end of the course, students will acquire theoretical knowledge and analytical skills necessary to understand and evaluate biotechnological applications in the food industry.