Research Summer Camp in Biotechnology
Place of Study: online/on-campus
Language: English
Duration: July 3-14, 2023
Outcome: ITMO official certificate, 2 ECTS
Deadline: on-campus – May 15, 2023; online – June 10, 2023
Fees: 22,000 RUB
Summer Camp Program
The Research Summer Camp in Biotechnology is held at the International Biotechnology Research Сenter of the Third Millennium and provides online access to cutting-edge laboratories at ITMO University.
The camp is open to those wishing to master modern research methods of food systems and approaches to optimize the quality and safety of products based on international standards. Students will be able to apply their knowledge of the latest achievements in biotechnology by creating their own high-quality and eco-friendly food products.
Who can apply?
-
Bachelor’s students in respective fields (3rd year and above) and Master’s and PhD students, working professionals
What will you get?
- ITMO’s official certificate, 2 ECTS
- Scientific networking
- Additional points when applying for ITMO’s Master’s programs
Application documents
- A scanned copy of your passport (ID)
- CV
- Motivation letter
CV and motivation letter should be written in English and submitted to Ms. Ekaterina Rassolenko at e.rassolenko@itmo.ru
What do school fees include?
- Registration and tuition
- Virtual tour around St. Petersburg
- Online cultural tour
- All taxes
- Online materials
Why choose ITMO?
- Entered the top 100 (#79) in Computer Science by QS World University Ranking
- 365th in QS World University Rankings
- Ranked 6th among Russian universities by Forbes University Ranking
- Named among the top 250 in Physics & Astronomy by QS World University Rankings
- 170+ partner universities around the world
The number of participants is limited. Don't miss your chance to join the school!
Camp Schedule
- Monday – Food Biotechnology for Maintaining Health and Improving the Quality of Human Life
- Tuesday – Nutritional and Biological Value of Foods
- Wednesday – Isolation Technologies of Biologically Active Substances (BAS) and Their Use in Development of Functional Foods
- Thursday – Research Methods of BAS Qualitative and Quantitative Composition
- Friday – Technologies of BAS Encapsulation
- Monday – Technologies for Shelf Life Extension
- Tuesday – Food Additives and Their Functional and Technological Properties
- Wednesday – Quality and Safety of Functional Foods
- Thursday – Sensory Analysis of Foods
- Friday – Summary control