Process & Food Technology offers a 10-week minor course in Biotechnology in cooperation with industry.

During the minor the student will participate in a company case study, conduct microbiology and fermentation experiments, follow guest lectures and visit biotech companies.

After this course the student will:

1. have mastered the basics of industrial biotechnology;

2. be able to integrate scientific and technological knowledge on the use of bioprocesses for industrial products on the cell and process level;

3. be capable of developing and assessing the conditions for efficient and sustainable design of bioprocesses.

4. understand the need for sustainable innovation and how biotechnology and biobased production can contribute to this;

5. understand the global context of biobased production;

6. be acquainted with the biobased economy, from research to application and from raw materials to products;

 

 

 

Competencies.

1. Researching: The  student is able to conduct research that contributes to the solution of a chemical/food technological problem, in either a chemical/food company or research institution, independently or in a team.

2. Developing: The  student designs, improves and produces materials and products, as well as designs, manages and improves chemical, physical and biological processes, either independently or in teams, for (industrial) production.

3. Experimenting: The  student is able to carry out experiments for (basic / applied) research independently and methodically, even in emergency situations or under pressure, in such a way that demonstrably reliable results are obtained.

4. Controlling/coordinating: The student is able to develop, implement and maintain a management system or components thereof, such as data systems concerned with quality, health, safety and environment, safety, laboratory, etc., in an institution or company that focuses on a chemical-technical or chemical scientific area.

5. Advising/consulting/selling: The student is able to interpret between technical aspects of chemical or food products and processes and end-users in a company or institution

6. Instructing/coaching/guiding/teaching: The student is able to contribute to the development of colleagues or colleague groups in a chemical/food environment, where he combines professional knowledge and skills with teaching skills

7. Managing: The student working in an institution or company with activities in the chemical or food field is able to direct/manage.

8. Self-guidance: The student maintains and develops his ability to act and sets his own strategy to continue to function properly in a constantly changing environment

9. Awareness of social responsibility: The student displays social responsibility in applying knowledge and methods in the (future) professional field to respond well-founded to ethical, normative and social issues

10. Functioning in an International & intercultural environment: The student communicates effectively in the English languages, depending on his / her role, task, the specific situation and the specific social and cultural environment, using different communication instrument.

You should be able to carry out or be interested in:
 
- Independently carry out basic laboratory experiments
- Conducting research in different technological fields
- Create setups for technological processes

Presentation, hand-out and Slides

Contact hours

During  Company assignment weeks  16 hours

During Laboratory weeks 10 hours

The minor is assessed by

Lab reports (50%) and company assignments (50%)

Final grade >= 5.5.

The minor consists of the following parts:

 

- Practical work at THUAS, TU Delft and at company

- Case study from a company

- Guest lectures by biotechnology professionals (e.g. from DSM, Planet.bio and Janssen Biologics)

- (Pilot) Plant tours/Excursions