Biochemistry practicals (laboratory classes): Determination of target analytes (sugars, proteins, lipids, vitamins, iron, calcium...) in complex matrices such as food products and cosmetics.

Biochemistry projects: Development and validation of an analytical method for the quantification of a target analyte in a complex matrix within a professional case-study framework.

Unit operations in process engineering - Lectures and tutorials: Sedimentation, centrifugation, conventional filtration, and membrane filtration. Theoretical principles and applications to biochemical and food engineering.

Supervised literature review project: Based on anonymized product label information, students identify the product, analyze its packaging and labeling, reconstruct the production value chain, and propose a significant product or process improvement. The project includes milestone-based project management and defined deliverables. (example). 

Process Engineering Practicals: Hands-on training using pilot-scale process equipment. Practical work on evaporation for concentration, filter press operation, refrigeration systems, and spray drying.

Innovation project: Development of product specifications, design of an innovative product, cost analysis, and scale-up. Project management including project scoping, milestones, and deliverables.

Bioeconomy - Lectures: Traditional fossil-based chemical industry; biomass resources and the concept of co-products; from storage biomass to lignocellulosic biomass: contrasting biochemistries and processing routes; industrial implementation, biorefineries, and industrial symbiosis.

Engineering project: Students manage a real-world project in response to an industrial need or research question. The project covers the full project lifecycle, including planning, milestones, deliverables, budgeting, and technical implementation.