👩‍🎓👨‍🎓  We believe that the best way to reinforce theoretical knowledge is through practical experience!

Therefore, our students had the opportunity to apply their skills in various hands-on courses in the lab and pilot plant, exploring different aspects of product development, process engineering, biochemistry, biotechnology, food chemistry, and food physics.  In the product development sessions, students transformed innovative ideas into tangible products and gained insights into scaling up production and maintaining quality from laboratory experiments to industrial applications.

In the biochemistry and biotechnology courses, students worked with enzymes, microorganisms, and fermentation processes, learning how to manipulate biological systems for food production and improvement. Meanwhile, food chemistry sessions focused on analyzing ingredients, understanding reactions, and enhancing product stability, taste, and nutritional value.

The food physics practicals allowed students to investigate texture, rheology, and structural properties of food, using advanced analytical techniques to improve product performance.

By engaging directly in experiments, trials, and pilot-scale production, our students are not only deepening their understanding but also developing critical problem-solving skills. These hands-on experiences prepare them for real-world challenges, ensuring they become the next generation of innovators in food science and engineering.