A foundational course examining agricultural systems through a holistic lens, with emphasis on the biological complexity and multi-level interactions that characterise modern agro-ecosystems. Students develop systems-thinking skills that allow them to approach the complex challenges of contemporary agriculture in an integrated way.

Modern molecular biology techniques and bioinformatics tools used in biotechnology, genomics, microbiology and the agri-food sector. The course combines theoretical knowledge with practical applications in genome analysis, microbial-community study and biotechnological research.

The biotechnological utilisation of bacteria, fungi and yeasts for food and bioactive ingredient production, food biopreservation, bioremediation and waste management, and the circular bioeconomy. Theory is combined with analysis of research articles and applications across the food industry and environment.

The skills required to design, execute and evaluate high-quality scientific research in biotechnology. The course combines training in research methodology — experimental design, statistical analysis and scientific communication — with the practical use of artificial-intelligence tools in modern biotechnology.

One Health is an interdisciplinary approach that recognises the close interconnection between human, animal and ecosystem health. The course examines the biological, environmental and socio-economic factors that influence disease transmission, food safety and the sustainability of agri-food systems.

Contemporary plant genome sequencing technologies, marker-assisted and genomic selection, gene editing and the European regulatory framework for New Genomic Techniques (NGTs). Strategies for resistance to biotic stress and tolerance to abiotic stress, rhizosphere microbiome genomics, conservation of genetic resources and integrated multi-omics analysis.

Modern biotechnological methods used to ensure food quality and safety throughout the production and distribution chain. Students develop the theoretical understanding and practical skills required to detect, identify and address risks — pathogens, allergens, mycotoxins and GMOs — using cutting-edge molecular techniques such as PCR, qPCR, DNA barcoding and ELISA.

Current developments in food science related to the development, functionality, safety and regulatory framework of novel and functional foods. The main categories of novel foods and the technologies that support their production are examined, along with bioactive food components, bioavailability, nutrition and health claims.

Biotechnological methods for solving environmental challenges in agricultural ecosystems and sustainable production. The course covers bioremediation of soils and waters polluted by agricultural activities, valorisation of agricultural waste through circular-economy approaches, biosensors and biomonitoring technologies, carbon-sequestration strategies and bioenergy production from agricultural residues.

Integration of biotechnological approaches for the development of innovative and sustainable packaging solutions, with emphasis on biodegradable biopolymers and the incorporation of bioactive and smart agents (peptides, enzymes) to extend food shelf life and replace conventional petroleum-based plastics.

An original research project carried out in University laboratories or in a partner organisation, supervised by a three-member examination committee. The dissertation can be in the area of molecular biology, microbiology, food chemistry, bioinformatics or environmental biotechnology, and is written in IMRaD structure.