This Biotechnology and Food Engineering degree from Technion – Israel Institute of Technology is one of the few to incorporate areas of biotechnology and food engineering under one combined degree.
Key Facts
With the development of the biotechnology industry in Israel and worldwide, Technion’s Faculty of Biotechnology and Food Engineering unites the areas of biotechnology and food engineering under one roof and embodies diverse enterprises which uniquely merge research in engineering and areas of life science and nanotechnology.
Program Focus
Our mission is to tackle humanity’s greatest challenges by developing techniques to promote the sustainable production of safe and healthy foods, to create new technologies for treating deadly diseases, and to generate green energy. To address these challenges, the graduate program in Biotechnology and Food Engineering provides students with advanced multidisciplinary training by renowned and distinguished faculty as well as opportunities for involvement in high level research, which integrate scientific knowledge and methodologies from biology, chemistry, biochemistry, medicine, engineering and data science.
The growing Biotech and Foodtech industries are striving to recruit outstanding multi-disciplinary engineers and scientists to fuel innovation and R&D. Pursuing graduate studies at the Technion’s Faculty of Biotechnology and Food Engineering will equip you with the ideal training to position you as a future leader in engineering-research.
Specialization Areas
Alternative Proteins and their Effect on Human Health
Bioinformatics
Biochemistry and Molecular Nutrition
Biosensors for Medical and Environmental Diagnostics
Biotechnology and Nanobiotechnology
Chemistry of Food
Designing Health-Promoting Foods
Development of Technologies and Materials for Delivery of Drugs and Bioactive Compounds
Food Science and Engineering
Human Microbiome
Protein and Enzyme Engineering
Sustainable Energy using Biotechnology
Synthetic Biology
Tissue Engineering
Courses Included
Biotechnological methods to produce pharmaceuticals and food additives
Controlled release systems used in cancer therapy and cellular therapy
Development of optical sensors to identify pathogenic bacteria
Growth of blood vessels and heart tissue as treatment for blocked arteries or a post cardiac event
Development of food-enriching-systems with essential nutrients
Development of biotechnological methods to efficiently utilize cellulose as a renewable energy source
Development of antibiotic peptide-based substitutes
Development of novel “green” disinfectant methods to increase safety in food consumption
Research on bacterial resistance to antimicrobial therapies (antibiotics, disinfectants and preservatives)
