The Department of Food and Environmental Sciences was created on 1.1.2010 through merger of the small Department of Food Technology and the large Department of Applied Chemistry and Microbiology. Now a major department with a staff of more than 200, the department provides an environment where high-quality research, training based upon it, and the supporting technical and administrative framework are conducted in a good spirit of togetherness.
The department has chosen four extensive, multidisciplinary areas as its focus areas of research:
1. Food production chains,
2. Food quality and healthy nutrition,
3. Utilisation of microbial resources, and
4. Vital soil and clean environment.