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The Department adopts a multidisciplinary approach to its research activities in diverse areas that cuts across the disciplines of Biotechnology and Food Technology. This include TB Research, Environmental Biotechnology, Genomics, Bioremediation, Endophyte Research, Food Fermentation/Fermented foods, Food Safety (especially mycotoxins), Brewing Science, Food Microbiology, Food Chemistry, Food Processing and Preservation and Food Product Development. These research areas are led by Academic Staff members in the Department, supervising Masters, Doctoral students as well as Post Doctoral Research Fellows. Academic staff profiles can be viewed for more details.