Department of Food and Environmental Sciences

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:

• Food production chains,
• Food quality and healthy nutrition,
• Utilisation of microbial resources, and
• Vital soil and clean environment.