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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Heat resistance of spores of 18 strains of Geobacillus stearothermophilus and impact of culturing conditions
International Journal of Food Microbiology 291 (2019). - ISSN 0168-1605 - p. 161 - 172.
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Application of apigeninidin-rich red sorghum biocolorant in a fermented food improves product quality
Journal of the Science of Food and Agriculture (2018). - ISSN 0022-5142
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Role of nucleotide identity in effective CRISPR target escape mutations
Nucleic Acids Research 46 (2018)19. - ISSN 0305-1048 - p. 10395 - 10404.