The Department of Biotechnology employs biotechnologists, microbiologists, molecular biologists, engineers and technical staff. The staff is organised into several teaching & research teams focused on various fields: fermentation and downstream processes, enzyme technologies, food safety, molecular analyses for identification and characterization of food pathogens and other microorganisms, and for detection of food adulterations. 

Our Department has established a large network of research collaborations in Europe, Africa, Asia and USA, with about 10 ongoing and 10 completed (in the past 5 years) projects, supported by national and EC grants, and some industrial partners.