The Department of Microbial Technology is responsible for undergraduate training in Biotechnology and postgraduate education at the master's and doctoral levels in Microbiology. The courses offered by the department cover various aspects of microbiology, ranging from fundamental and specialized subjects to advanced topics. These courses are not only part of the Biotechnology program but also contribute to the curricula of the Advanced Program in Biotechnology, Microbiology, Food Technology, Post-Harvest Technology, Biology, and Applied Biology. Currently, the department consists of five laboratories (including nine research rooms) with a team of 11 lecturers, one engineer, and four researchers. The faculty includes two Associate Professors, seven PhDs, and two MSc holders (who are currently pursuing doctoral studies in Vietnam and Belgium).

The Department of Microbial Technology focuses its research and technology transfer efforts on microbiology and its applications in related fields such as food, environment, agriculture, and industry. Special emphasis is placed on biological products and pure microbial strains for research and practical production, including fermentation processes for wine, starter cultures for rice wine, soy sauce, fermented tofu, and fish sauce, as well as phosphate-solubilizing and nitrogen-fixing bacteria, microbial enzymes, and bioactive compounds derived from microorganisms. The department actively collaborates in teaching and research with various domestic and international partners. It also participates in scientific research projects and technology transfer initiatives across the Mekong Delta region and nationwide. International partners include research and academic institutions such as Khon Kaen University, Mahasarakham University, and Kasetsart University (Thailand); Yamaguchi University and Kyushu University (Japan); and Michigan State University (USA), among others.