Biotechnology is technology that utilizes biological systems, living organisms or parts of this to develop or create different products.

Brewing and baking bread are examples of processes that fall within the concept of biotechnology (use of yeast (= living organism) to produce the desired product). Such traditional processes usually utilize the living organisms in their natural form (or further developed by breeding), while the more modern form of biotechnology will generally involve a more advanced modification of the biological system or organism.

With the development of genetic engineering in the 1970s, research in biotechnology (and other related areas such as medicine, biology etc.) developed rapidly because of the new possibility to make changes in the organisms' genetic material (DNA).

Today, biotechnology covers many different disciplines (eg. genetics, biochemistry, molecular biology, etc.). New technologies and products are developed every year within the areas of eg. medicine (development of new medicines and therapies), agriculture (development of genetically modified plants, biofuels, biological treatment) or industrial biotechnology (production of chemicals, paper, textiles and food).

Studies in Biotechnology and Food Science at NTNU

Studies at the Department of Biotechnology and Food Science

Research in Biotechnology and Food Science at NTNU

Research at the Department of Biotechnology and Food Science

Research Divisions in Biotechnology and Food Science at NTNU

• Analysis and Control of Microbial Systems
• Biopolymers and Biomaterials
• Food Science
• Microbial Biotechnology

National research centre

• Centre for Digital Life Norway

More information about the Department of Biotechnology and Food Science

More information about studies and research at the Faculty of Natural Sciences.