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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QSAR-based molecular signatures of prenylated (iso)flavonoids underlying antimicrobial potency against and membrane-disruption in Gram positive and Gram negative bacteria
Scientific Reports 8 (2018). - ISSN 2045-2322
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Gene profiling-based phenotyping for identification of cellular parameters that contribute to fitness, stress-tolerance and virulence of Listeria monocytogenes variants
International Journal of Food Microbiology 283 (2018). - ISSN 0168-1605 - p. 14 - 21.
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Enhancing vitamin B<sub>12</sub> in lupin tempeh by in situ fortification
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 96 (2018). - ISSN 0023-6438 - p. 513 - 518.