Campus Full time 24weeks February 2016 Brazil Curitiba The Professional Masters in Industrial Biotechnology at the University positive, stimulated by biotechnological advancement of Brazil, aims to form masters in Industrial Biotechnology and provide conditions so that graduates can already be updated scientific, pedagogical and professionally. [+] The Professional Masters in Industrial Biotechnology at the University positive, stimulated by biotechnological advancement of Brazil, aims to form masters in Industrial Biotechnology and provide conditions so that graduates can already be updated scientific, pedagogical and professionally. For this, the student deepens knowledge through structural disciplines and the development of an innovative project dissertation in one of the areas of concentration: Biotechnology Agrifood / Agroindustrial; Environmental Biotechnology; Biofuels; Biotechnology and Health. In 2010-2012 triennial assessment conducted by CAPES, the Professional Masters in Industrial Biotechnology at the University received positive note 4, becoming the only area to have the high concept. Biotechnology involves the use of cellular and biomolecular processes to develop technologies and products that help improve the quality of life and protect the planet. Although contemplate productive activities practiced for over six thousand years to the development of food products such as bread and cheese, and for the conservation of dairy products, gained … Continue reading →

The Current Opinion journals were developed out of the recognition that it is increasingly difficult for specialists to keep up to date with the expanding volume of information published in their subject. In Current Opinion in Biotechnology, we help the reader by providing in a systematic manner: 1. The views of experts on current advances in biotechnology in a clear and readable form. 2. Evaluations of the most interesting papers, annotated by experts, from the great wealth of original publications. Division of the subject into sections The subject of biotechnology is divided into themed sections, each of which is reviewed once a year. The amount of space devoted to each section is related to its importance. Analytical biotechnology Plant biotechnology Food biotechnology Energy biotechnology Environmental biotechnology Systems biology Nanobiotechnology Tissue, cell and pathway engineering Chemical biotechnology Pharmaceutical biotechnology Selection of topics to be reviewed Section Editors, who are major authorities in the field, are appointed by the Editors of the journal. They divide their section into a number of topics, ensuring that the field is comprehensively covered and that all issues of current importance are emphasised. Section Editors commission reviews from authorities on each topic that they have selected. Reviews … Continue reading →

Prof James du Preez is professor of microbiology and former chairperson (2002 2014) of the Department of Microbial, Biochemical & Food Biotechnology at the University of the Free State in Bloemfontein, South Africa. He obtained his PhD in microbiology from the above university in 1980 after completing a major part of his doctoral research at the Swiss Federal Institute of Technology, Zrich, which laid the foundation for his further work in the field of fermentation biotechnology. His special interests include continuous (chemostat) cultures, yeast physiology, the production of heterologous proteins and microbial metabolites, as well as bioethanol production from starchy and lignocellulosic feedstocks, including pentose fermentation by yeasts. The physiology of the yeast Saccharomyces cerevisiae is an ongoing interest. James has authored close to 100 peer-reviewed articles as well as several other papers and book chapters. Involvement with the science community includes membership of the council of the South African Society for Microbiology and the International Commission for Yeasts. He was the American Society for Microbiologys ambassador to South Africa until 2014. He serves on the editorial board of FEMS Yeast Research and was a guest editor for a thematic issue of FEMS Yeast Research on yeast fermentations and other … Continue reading →