Organization profile

Organization profile

The Department of Biotechnology and Food Engineering is one of few in the world that combines a unique merging between engineering-technology research and areas in life sciences. Research activities in the Department cover a range of state-of-the-art topics, including the following: biotechnology, microbiology and molecular biology, food engineering and technology, tissue engineering, biochemistry and nutrition, genetics, animal and plant science, packaging, enzymology, encapsulation, biopolymers, protein engineering and computational biology.


Dive into the research topics where Biotechnology and Food Engineering is active. These topic labels come from the works of this organization's members. Together they form a unique fingerprint.

Collaborations and top research areas from the last five years

Recent external collaboration on country/territory level. Dive into details by clicking on the dots or