Teaching/Education

What happens to food at the molecular level – when it ripens, when it’s processed, or when it’s digested? At the Laboratory of Food Biochemistry, we explore these questions together with our students, combining fundamental knowledge with hands-on scientific experience.

Our Bachelor’s courses lay the groundwork: students discover the building blocks of food, learn how to analyze its components, and practice scientific work in the laboratory. Through lectures, practical courses, and guided projects, they develop a solid understanding of food chemistry and analysis.

At the Master’s level, students dive deeper into specialized topics such as food enzymology, advanced food chemistry, and experimental biochemistry. Building on the basics, they work with real-world research methods and learn how to investigate the complex interactions within foods.

All our teaching activities are closely linked to current research and new developments in food science. By connecting theory and practice, we aim to inspire scientific curiosity, sharpen critical thinking, and prepare students to actively shape the future of food, health, and nutrition.