Emphasis in course work and research is on the role and exploitation of microbial activities in agriculture, industry, and the environment. Faculty research interests include water quality, safety, fermentation, yeast nutrition, microbial biotechnology, applied mycology, microbial genetics, feed biotransformation, environmental microbiology, and microbial lipids. Programs may be oriented towards Biotechnology.

For more information on this field of study, see the Department of Food and Bioproduct Sciences website.