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The Department of Microbial, Biochemical and Food Biotechnology is responsible for undergraduate teaching and post-graduate training in three disciplines, namely Biochemistry, Microbiology and Food Science. Research conducted in the Department finds application in three main areas: (i) production of safe and novel food products, (ii) biocatalytic production of chemicals or bioremediation of chemical pollution, and (iii) improvement of human and animal health. Undergraduate teaching and particularly postgraduate training in the three research areas equip students for employment in the plant, animal or human health sectors or in the food, chemical or mining industries. More specifically, in diagnosing diseases, developing drugs/treatments or vaccines, monitoring food quality, bioremediation of polluted environments or production of products such as enzymes, vaccines, antibiotics or fermented foods and beverages.  Depending on the level of their qualification, graduates will work as salespeople, research assistants, independent researchers or eventually managers of laboratories or companies.