This Department conducts a wide spectrum of scientific investigations in the field of bioconversion of polysaccharides (cellulose,hemicellulose,starch, inulin) into simple organic compounds (ethanol, sugars, organic acids); production of enzymes by microorganisms, genetic modification of microorganisms (mutation, fussion of protoplasts, genetic recombination) as well as, characterizations and applications of enzymatic preparations in food technology.

The other subjects of investigation include evaluation of microbial and chemical contaminations and detection of falsifications in foods.