Biotechnology is a multidisciplinary field that essentially uses biological systems, living organisms, or parts of them to develop or create products and technologies for specific applications. Biotechnology has had a profound impact on various fields, including food, medicine, agriculture and environmental science. Food biotechnology has significantly impacted the way we produce and consume foods. Food biotechnology has historically served humanity in a wide range of applications, from the production of traditional products like alcoholic beverages and pickles to the development of highly nutritious and healthy fermented foods, now enhanced with bioactive components thanks to advances in genetic engineering. Our department members working in the field of food biotechnology are successfully conducting research on fermented products, fermentation technology, bioprocess optimization, microbial polysaccharides, microbial pigments, enzyme engineering, protein engineering, structural Biology, bioinformatics and molecular biology.