🌟 Our third-semester students recently completed an intensive practical week as part of the Biotechnology and Biochemistry module—an important milestone in their academic journey. Throughout the week, they explored a wide range of laboratory techniques that form the foundation of modern biotechnological and biochemical research.

During this hands-on training, students conducted SDS-PAGE and Western Blot analyses, gaining experience in separating and detecting proteins with precision. They also performed protein quantification and characterization to better understand how structural properties influence biological function.

In addition, the group delved into fermentation processes and applied their knowledge in a food science context by carrying out yoghurt production experiments. A further highlight was the detection of casein in milk, which introduced students to analytical methods relevant for both research and industrial quality control.

This practical week not only strengthened their technical competencies but also encouraged scientific curiosity, teamwork, and problem-solving—all essential skills as they progress in their studies. With these new insights and experiences, our students are well on their way to becoming skilled young professionals in the biotechnology and food science fields.