Food Biotechnology is a discipline related to food science and biology that studies the application of biotechnology in the production, processing, and manufacture of food ingredients. It includes the oldest biotechnological processes such as food fermentation and brewing, as well as the application of modern biotechnology such as enzymatic engineering, protein engineering, and enzyme molecules. The purpose of food biotechnology is to improve the processing quality of food ingredients, produce high-quality agricultural products, manufacture food additives, the culture of plants and animal cells, and food processing and manufacturing.
The food biotechnology courses focus on the basic knowledge of food microbiology and food biochemistry. Food biotechnology students need to master the quality requirements and accepted methods of raw materials for food processing. They also master the purpose, process conditions, equipment used, operating procedures and quality control of each process in the food processing process. At the same time, they should use food engineering and bio-engineering techniques to make common functional foods.
Food biotechnology graduates are qualified for the production and development of food and functional foods. They are mainly engaged in the production and management of food companies and brewing companies.
What is the difference between food engineering and food biotechnology?
1. Food engineering
Food engineering is a technical science that studies the processing methods, processes, and devices used in the production of the food industry. Food engineering is the basis for the design of food production processes and equipment. The development of a new product usually requires research and experiment, intermediate test, and similar amplification according to the engineering principle, so that it can meet the requirements of industrial production. Materials in food processing not only have physical changes but are often accompanied by chemical and biochemical changes. Food engineering involves many sciences such as chemistry, physics, agronomy, biochemistry, and biology. The task of food engineering is to continuously provide the necessary arguments, techniques and equipment mechanisms for the scientific, rational and optimized production of the food industry. Food engineering research targets single or complex processes and typical equipment in food production.
2. Food biotechnology
Food biotechnology is the application of bioengineering in the production of products, and actually utilizes the natural biological reaction process. Since the principles of microbial technology and chemical engineering have been established, the application of biotechnology in genetic engineering, protein engineering, cell engineering, enzyme engineering and fermentation engineering in the food industry and recent research indicates that food biotechnology will play an important role in the development of the food industry. Food problems in one part of the world are likely to spread across the globe, which has a huge impact on food safety in other countries. As a more specialized discipline, the practicality of food biotechnology gives it more advantages than food engineering. There are many job options for people with food biotechnology degree.
Regulatory affairs officer
Food Nutrition and Hygiene
Common skills gained from this degree
- Good team-working abilities
- Food nutrition analysis
- Meticulous attention to detail
- Strong analytical and numerical skills
- Excellent communication skills