GRADUATE STUDIES IN BIOTECHNOLOGY & FOOD ENGINEERING

The Technion’s Faculty of Biotechnology and Food Engineering is one of the few departments worldwide to unite the areas of biotechnology and food engineering under one roof. 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, our graduate program provides students with advanced multidisciplinary training by renowned and distinguished faculty as well as opportunities for involvement in highlevel 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.

In addition to academic achievements, the candidate must have
demonstrated a proficiency for conducting independent research.

We offer a wide range of exciting research opportunities in the following 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