Food Microbiology
In order to control food safety and quality from primary production to consumption, solid knowledge of Food Microbiology is necessary. In Food Microbiology both positive (fermentation) and negative aspects (spoilage, disease) of micro-organisms are studied.
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Our Research
Our Courses
There are two bachelor studies and three master studies in which the Food Microbiology Laboratory offers a major part. Furthermore, the Laboratory is involved in numerous courses that are part of other study programs and there are several BSc and MSc theses available for students.
Latest publications
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Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides
Food Microbiology 82 (2019). - ISSN 0740-0020 - p. 151 - 159.
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Reprint of : Microbial food safety in the 21st century: Emerging challenges and foodborne pathogenic bacteria
Trends in Food Science and Technology 84 (2019). - ISSN 0924-2244 - p. 34 - 37.
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Acetate-ester hydrolase activity for screening of the variation in acetate ester yield of Cyberlindnera fabianii, Pichia kudriavzevii and Saccharomyces cerevisiae
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 104 (2019). - ISSN 0023-6438 - p. 8 - 15.