Education

A New Teaching Program in Food Biotechnology

In addition to research, teaching is a high priority for all professors at the ETH. Since the application of the Bologna Agreement in 2003, undergraduate students now begin a three-year bachelor program, followed by the possibility to pursue a graduate degree (MSc, PhD), which is an additional two or five years. The new MSc degree in Food Science and Nutrition (equivalent to the former 5-year ETH engineering degree), began in Autumn 2006, and students are required to select an area of specialization: Food Processing, Food Quality and Safety; Nutrition and Health. Food Science and Nutrition students must also complete a practical and research training (4 and 6 months for Bsc and Msc respectively) before graduation.

Food Biotechnology courses are well represented in the BSc and MSc programs, and are popular choices among the 250 students enrolled in food engineering studies at ETHZ. The BSc program begins with two basic courses, one covering Basic Tools (microbial physiology, molecular tools and bioreactors for productive food microorganisms) and the other on Applications of Food Biotechnology, followed by a laboratory course. In collaboration with other departments at ETH and University Zürich, laboratories are also offered to students in biology. Finally, four new courses on Gene Technology, Functional Microorganisms in Foods, Food Fermentation Biotechnology, and Biotechnology of Alcoholic Beverages are part of the new MSc program in Food Science.