Biotechnology Engineering is a broad field that utilizes engineering tools and is characterized by a groundbreaking way of thinking, resulting in the transformation and advancement of the life sciences discipline to the development of applications that benefit humankind and the environment.
Food engineering is a unique discipline that combines knowledge from the fields of chemistry, biology, food science, nutrition, and health sciences, along with important principles from the fields of engineering and technology, in order to facilitate the production of food that is safe, available, nutritious and of proper quality.
The Faculty of Biotechnology and Food Engineering is the only one of its kind in Israel that trains engineers and researchers in two fields: the field of biotechnology and the field of food science. The faculty offers five innovative specializations in the fields of biotech and food tech.
- Specialization in Applied Biotechnology
- Specialization in Medical Biotechnology
- Specialization in Computational Biotechnology
- Specialization in Innovation and Sustainability in Food Engineering
- Specialization in Food Engineering and Health
The curriculum and research areas in the faculty constitute a unique fusion between areas of technological engineering and areas in the natural and life sciences. This fusion between biotechnology and food is based on the focus on biological material, which is common to the two areas and is the shared basis for the core courses in engineering and technology.
The curriculum prepares researchers and engineers to hold diverse positions in the food industry – an industry that combines high-tech and biotech (Food Tech) – and in industries that are based on various biotechnological and biochemical processes. Graduates of the faculty are leaders in the establishment of start-up companies in the biotech and food tech fields, and hold a variety of positions in the pharmaceutical and cosmetics industries, universities and research institutes in various fields of life sciences and environmental engineering, regulatory institutions, institutions involved in the regulation of the food industry and biotechnology, planning and consulting companies, and organizations that are involved in environmental issues, and more.
The curriculum is based on the following three areas:
- Biotechnology: microbiology, biotechnology, biotechnology engineering, molecular biotechnology (genetic engineering).
- Engineering and Technology: principles of biotechnology and food engineering, thermodynamics, and structure and properties of food and biological materials.
- Life Sciences and Food Sciences: biology, biochemistry, food chemistry, nutrition, and nanotechnologies in biotechnology and food.
These fields form the core of the curriculum in the faculty and are common across all students in the program. During the program, students experience working in a variety of innovative laboratories in the faculty, participate in industry tours, and meet with visiting experts from Israel and abroad.
After approximately two years of taking core classes in engineering and science, students will choose two of the five specialization study tracks. Each of the specializations combines theory courses with practical experience and research. The core theoretical cluster is conveying the basic knowledge for the field, and the research and know-how cluster focuses on current technologies in a variety of topics and provides hands-on experience at the forefront of the field. Excelling students will also be offered the opportunity to conduct research in the research laboratories of the faculty members.
Focus: The Applied Biotechnology track focuses on cellular and molecular technologies serving research and industry. The innovative study program will qualify the graduates of this track for research and development positions in diverse fields of molecular engineering and biotechnology. Among other things, the student will learn to apply and integrate bio-synthetic microbial processes for the development of sensing systems, engineered tissues and organs, advanced biological drugs, and alternative fuels, and materials needed for the various biotechnology, pharmacology, cosmetics, and biocatalytic industries.
Focus: The Medical Biotechnology track focuses on the development of advanced multidisciplinary technologies aimed at diagnosing, treating, and preventing diseases in the age of precise and personalized medicine. The program will equip students in the core theoretical cluster, with advanced science and engineering skills, followed by practical experience in advanced methods and technologies. The acquired skills will enable graduates to integrate and lead research, development, and innovation in the fields of drug transport, diagnostics, medical technologies, etc.
Focus: In recent years the volume of biological and medical information and the need to analyze such data efficiently is becoming relevant for biotechnology and food engineers. The track for Quantitative Biotechnology will focus on providing the computational tools for data analysis. These tools will include classical computational methods, as well as approaches of machine learning and artificial intelligence. The track is offering a combination of theoretical knowledge and practical know-how in the use of computational tools.
Innovation and Sustainability in Food Engineering
Focus: The fast increase of the world-population, global warming, and increasing ecological damage, pose many challenges and opportunities for the ongoing supply of enough diverse and safe high-quality food. To maintain the sustainability of the world in general and the food sector in particular, biotechnology and food engineers need a diverse education in food science and engineering, health, entrepreneurship, management, and economics to develop creative and innovative solutions in the Food-Tech world. This track will provide students with diverse knowledge and practical skills in engineering technologies, advanced topics in food science, the environment, as well as entrepreneurship and innovation.
Food Engineering and Health
Focus: One of the most important trends in the world of food engineering is the development of foods with health-promoting values that address the needs of different populations. Creating custom food requires an in-depth understanding of the connections between food processing, the composition and properties of food and their impact on human health at all stages of life. This track will provide students with diverse knowledge and practical skills in food engineering and health, combined with advanced topics in nutrition and the connections between them.
At the end of their studies, our graduates receive a combined BSc degree in Biotechnology and Food Engineering.
In addition, the Faculty of Biotechnology and Food Engineering offers several study tracks for master’s and doctoral degrees.
For further information please contact the Undergraduate Studies Coordinator