The Faculty of Biotechnology and Food Engineering embodies diverse enterprises which uniquely merge research in engineering and areas of life science and nanotechnology. Among the varied studies being carried out in the faculty are: a. Development of biotechnological methods to produce pharmaceuticals and food additives. b. Controlled release systems used in cancer therapy and cellular therapy c. Development of optical sensors to identify pathogenic bacteria (harmful) in food and water. d. Growth of blood vessels and heart tissue as treatment for blocked arteries or a post cardiac event. e. Development of food-enriching-systems with essential nutrients without adversely affecting taste and appearance. f. Development of biotechnological methods to efficiently utilize cellulose as a renewable energy source. g. Development of antibiotic peptide-based substitutes. h. Development of novel “green” disinfectant methods to increase safety in food consumption. i. Research on bacterial resistance to antimicrobial therapies (antibiotics, disinfectants and preservatives).