Biotechnology in food industry: Innovation, Sustainability, and Value Creation (BIP)
Mode of study
BIP (Blended Intensive Program) graduate course, also open to advanced bachelor students, with weekly virtual sessions from September to November and an on-site week on 26-30 October 2026.
Course description
In this course, students are introduced to biotechnology with a particular emphasis on its application in the food industry. The course covers the fundamental concepts of biotechnology, its development, and how the targeted use of living organisms, especially microorganisms, has created new opportunities to produce foods, ingredients, and bioactive compounds in an efficient and more sustainable manner.
The course integrates foundational knowledge in genetics, cell biology, biochemistry, and microbiology with key methods in molecular biology and genetic engineering. Selective breeding is introduced as the earliest form of biotechnology, followed by an overview of how modern genetic engineering enables more targeted and efficient modifications than traditional approaches. In addition, the course addresses bioinformatics, advances in genome sequencing, and the use of genetic databases that form the basis of modern biotechnology.
Particular emphasis is placed on examples from current research and industry, providing students with a clear understanding of how theoretical knowledge in biotechnology is directly applied to the development of foods, raw materials, and sustainable production processes. Upon completion of the course, students will understand how biotechnology is applied in the modern food industry and the scientific and technological foundations that enable innovation and value creation.
This course is intended for graduate students in disciplines related to biotechnology that have an interest in food production, innovation, sustainability and value creation.
See further information on the course here.
Delivery of the course
This BIP course is delivered by the Faculty of Food Science and Nutrition at the University of Iceland in collaboration with the Department of Chemical Engineering at University of Rovira i Virgili and the Department of Chemical Biology at Palacký University Olomouc. Furthermore, the course is delivered in collaboration with MATÍS (Iceland Food and Biotech R&D).
BIP code: 2025-1-IS01-KA131-HED-000317721-4
The course is delivered in a blended format, with weekly virtual sessions and an on-site week where students will get the opportunity to apply their knowledge to real world experiments in the MATÍS laboratory.
Course schedule
- Practical on-site session in Reykjavík, Iceland
- 26-30 October 2026 @Matís lab
- Weekly online lectures (twice a week) with real time participation
- 2 September to 20 November 2026
- Final oral examination online in early December (dates TBD).
Nomination/application procedure:
Students must be nominated by their home institution to take part in this course, please contact your local Aurora office for information on the nomination process.
Nomination deadline is 19 June 2026
Nominated students will receive information on the application procedure at the University of Iceland. Application deadline: 1 July 2025.