Investigate issues surrounding the food we eat, and how it impacts upon our personal and societal health. The relationship between what we consume and our physical well-being is complex, and there is much that remains to discover. Studying this profile will allow you to contribute to truly global issues, affecting all of our daily lives. 

Food and health in Biotechnology at Chalmers University of Technology focuses heavily on the physical, nutritional and safety aspects of food and biotechnology applications, from raw materials to consumer products. The causal relationship between food intake and health and disease receives special attention, as well as sustainable food production and consumption. The following courses make up the food and health profile.

●       Food chemistry

●       Food microbiology

●       Nutrition, health, and sustainable diets

●       Food biotechnology and bioactivity assessment

●       Food technology and sustainable food systems

The master's programme as a whole covers a broad base, from genetics to process engineering. Expertise comes from a wide range of interdisciplinary sources, including different departments at Chalmers, such as Biology and Biology engineering, Chemistry and Chemical engineering, and Physics.

You will find yourself at the interface between chemistry, biology and medicine, with engineering as the common thread. You will learn to use engineering principles in the analysis and manipulation of biological systems to solve problems across a wide spectrum of vital applications.

In recent decades, gene modification has revolutionised the biotechnology industry, giving rise to countless new products and improving established processes. But biotechnology, as practiced today, is much more than this — it also embraces process design, engineering, modelling and systems of control. You will be exposed to the full breadth of the field in your education here.

The practical applications of biotechnology include techniques stretching back to the beginning of human history, such as brewing, fermentation and cheese making — all of which are still important today. But the progress of fundamental biological research and technologies in recent decades has resulted in major advances. Microorganisms and cells are utilised to produce valuable products of all kinds, and new medicines are often products of the field of biotechnology.

The subjects of tissue engineering and applied microbiology are fundamental areas in the Biotechnology master’s programme for all profiles. After graduation, you will be well placed to pursue a career either in research in the bioscience field, or enter the professional industries of biotechnology, food and biomedicine. Former graduates work at international companies such as Astra Zeneca and Essity whereas others work in smaller start-ups or as consultants. Others continue their academic studies through PhD research.