In medicine, new antimicrobial agents to combat the alarming problem of resistance of pathogenic microorganisms

In agriculture, substitution of chemical fungicides by natural compounds

Food safety and conservation, replacement of chemical additives in foods by natural products such as “bacteriocins” and incorporation of Lactobacilli strains with good probiotic properties, in the form of biofilms, in fresh and fermented meat products

Animal nutrition, use of probiotics and their enzymes (phytases, ß-mannanases, ß-glucanases, xylanases, etc) as alternative to antibiotic growth promoters. Probiotics are living, non-pathogenic microorganisms and exert beneficial influence on the health and physiology of the host and overall progression in animal growth and performance

Use of agroressources as a renewable natural resource and energy for the production of interesting biological compounds that can be used in animal feed and as biofertilizers

Students (PhD, Masters and PFE) formation and establishment of relations with national and international industrials and scientifics.