2.7.1.Biotechnology of food, medical and biologically active substances

Key Research Areas

• Food Biotechnology:
  • Development of fermented foods (probiotics, synbiotics).
  • Application of microbial cultures and enzymes to enhance food quality.
  • Design of functional foods with tailored properties (low-calorie, hypoallergenic).
• Pharmaceutical Biotechnology:
  • Production of recombinant proteins, antibodies, and vaccines.
  • Technologies for cryopreservation and stabilization of biopharmaceuticals.
  • Biosynthesis of plant and microbial secondary metabolites for drug development.
• Bioactive Compounds:
  • Extraction and modification of BACs from natural sources (peptides, polysaccharides, antioxidants).
  • Nanotechnology for BAC delivery systems (liposomes, micelles).
  • Biotechnological approaches for cosmeceuticals and nutraceuticals.
• Advanced Analytical and Control Methods:
  • Genome editing (CRISPR-Cas9) for producer strains.
  • Bioinformatics and bioprocess modeling.